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Homemade Enchilada Sauce

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This Homemade Enchilada Sauce uses easy to find pantry staples to make a flavorful sauce you will love! Way better than the canned stuff! And gluten-free!

glass jar of homemade enchilada sauce with tomatoes on one side

Mexican food! It is all I want. I tend to go overboard so generally whatever I am craving at the moment I go grocery shopping is what we have for an entire week. This week included nachos, tacos, enchiladas, and tex mex stuffed peppers. Ha!

Variety is not my middle name.

I love enchiladas and could eat them all the time, but I am kind of picky about my enchilada sauce. I want a thick full bodied sauce, not a thin sauce that obsorbs into the tortillas. I want to taste the chili powder and the cumin, and cilantro must be absolutely nowhere in sight.

And the enchilada filling? Pure and simple. Ground beef and sharp cheddar cheese. Oh yes. I might trash up and complicate all kinds of other recipes, but my enchiladas are simple. Why mess with perfection?!

This naturally gluten-free enchilada sauce is such a cinch to throw together. Just tomato sauce, garlic and loads of spices. I just let it simmer on the stove to make sure all of the flavors meld together perfectly and voila, your done!

homemade red enchilada sauce in a saucepan with a spatula hovering over top

What Ingredients Are Needed for Red Enchilada Sauce? 

Making enchilada sauce from scratch requires just a handful of ingredients! Here’s what you’ll need to make this quick enchilada sauce:

  • Olive oil
  • Garlic
  • Spices (chili powder, oregano, cumin, onion powder, garlic salt)
  • Hot sauce
  • Canned tomato sauce
  • Water

How to Make Homemade Enchilada Sauce

I’ve given detailed instructions in the recipe card below on how to make this easy enchilada sauce. Here’s an overview of the process: 

  1. Sauté the garlic in a little olive oil. 
  2. Add the hot sauce and spices. Cook until fragrant. 
  3. Stir in the tomato sauce and water. 
  4. Simmer for 20 minutes, or until reduced and thickened. 

How Long Does Homemade Enchilada Sauce Last? 

This gluten-free enchilada sauce will last up to 7 days in the fridge if stored in an airtight container. 

Can You Freeze Enchilada Sauce? 

Yes! Store in a freezer-safe container or freezer bag for up to 3 months. To thaw, place in the fridge overnight. 

homemade enchilada sauce being drizzled into a glass ball jar

Tips for the BEST Enchilada Sauce

  • I used Texas Pete hot sauce, but you can use any kind you’d like. 
  • If making gluten-free enchiladas with this homemade red enchilada sauce, I recommend using corn tortillas. To prevent them from cracking, I wrap them in a kitchen towel and microwave them for about 30-40 seconds so they are nice and hot when I roll them up with the filling. They don’t fall apart as easily if you work with them when they are warm! 
  • For spicier homemade enchilada sauce, add extra hot sauce and / or chili powder. You can also add a pinch of cayenne.

More Easy Mexican Recipes:  

 

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

Homemade Enchilada Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Easy Homemade Enchilada sauce that is packed with flavor and made from scratch!

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder (ancho chili powder works well if you want more spice)
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1 teaspoon hot sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 15 ounce can of tomato sauce
  • 1/4 cup water

Instructions

    1. Heat a small sauce pan to medium heat.
    2. Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
    3. Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about 30 seconds.
    4. Add the tomato sauce and water, stir well.
    5. Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.

Notes

  • This recipe makes enough for a 9x13 pan of enchiladas.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 925mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

© Annie Holmes
Cuisine: Mexican / Category: Dinner

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Comments

    • Maebells says

      Laura I thought the same thing before I made these last week. I do not know why it has been so long since I made enchiladas, they are such an easy, tasty dinner!
      Reply

  3. Karishma says

    This is very similar to the recipe I use for my enchilada sauce. It always comes out so tasty! Except I always put cilantro on top of my enchiladas, haha. So I guess we differ there!
    Reply

  4. Kelly - Life Made Sweeter says

    Yum, this looks amazing Annie! We are obsessed with enchiladas too - my husband can eat it everyday if I made it for him haha. Homemade sauce is definitely the way to go and your recipe sounds outstanding! Love how easy it is too - pinning ;)
    Reply

  5. Danielle says

    Haha your dinners sound just like mine! We have Mexican at least two nights a week, I love it! I need to try this enchilada sauce. I used the stuff all the time, but always go for store bought. Pinning!
    Reply

  7. Baby June says

    Wow that looks delicious! I've never tried making homemade enchilada sauce (save for a chocolate mole...ah that was fab) but I would love to try this after seeing how tasty it looks!
    Reply

  9. Denise | Sweet Peas & Saffron says

    I have not been able to find enchilada sauce in the store here in Canada, and have been making my own, however it has never looked as thick and delicious as yours does! This looks super delicious, and with enchilada sauce like this, I can see why you stick to simplicity with your enchilada fillings :)
    Reply

  11. Gayle @ Pumpkin 'N Spice says

    Yum! I could pretty much eat Mexican food every week, it's just so darn good. And whenever I go out to eat, I usually end up ordering some kind of enchiladas since they're my fave! Although I've never even thought to make them at home, so I'm loving this recipe. Your sauce sounds amazing! Definitely pinning to try out!
    Reply

  12. Isadora says

    Homemade enchilada sauce really is the best! The canned stuff just can't compete! I could eat Mexican food for every single meal too! In fact, I just sent my husband out to get nacho ingredients to make for a football snack. Now I want to have enchiladas for dinner :)
    Reply

  15. cearaskitchen says

    Okay, this enchilada sauce looks and sounds like it would taste good on pretty much anything! Can't wait to try this enchilada sauce for dinner tonight - I love how simple, creamy and thick it is!! Pinned!!
    Reply

  21. Cheri says

    I made this sauce and couldn't believe how good it turned out for having so few ingredients. I wanted an alternative to the can because DH has high blood pressure, so I left out the salt that was called for and it still tasted awesome. It was a little too spicy for my toddler, so mild lovers beware haha. I will make this sauce again, thanks!
    Reply

  22. Renee says

    Hi! I've been craving enchiladas and never made my own sauce before, and was shocked to find that most enchilada sauce recipes don't even use tomatoes (or even tomato sauce) ~ who knew?! I want tomatoes with my enchilada sauce, thank you very much! :) This looks delish and I will be trying this soon... just wondering however, since you are gluten free, how do you make your enchiladas? Do you use corn tortillas? I've never tried them that way, and wonder how they will hold together? or do you have some amazing recipe for gluten free flour tortillas? Thanks in advance!!
    Reply

    • Annie Holmes says

      Hi Renee! I use corn tortillas, I just wrap them in a kitchen towel and microwave for about 30-40 seconds so they are nice and hot when I roll them up with the filling, they don't fall apart as easily if you work with them when they are warm. :) I hope you enjoy this!
      Reply

  23. Allison says

    This sounds amazing. I want to make it for dinner and then make more to store it. Does it sit well canned or is it better fresh evertime?
    Reply

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