Homemade Enchilada Sauce
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!
Mexican food is a staple in many of our friends’ households including ours. While tacos could never be considered overrated, there are so many other varieties of Mexican foods that are absolutely delicious and can be prepared for any meal. If breakfast is your favorite meal, this Mexican Breakfast Hash will satisfy that craving. Â They’re endless options for lunch or dinner like this Keto Taco Pizza or Chicken Fajita Soup. Many Mexican dishes require an enchilada sauce. We’ve created an easy, gluten-free enchilada sauce that can be made with kitchen pantry staples.
This is a thick, full bodied sauce, not a thin sauce that absorbs into the tortillas. 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, you’re done!
This enchilada sauce is perfect to combine with our Keto Sour Cream Enchiladas or this Chicken Enchilada Skillet. If your busy schedule requires meal planning, prepare this enchilada sauce in advance and it would be great to combine with this quick, easy One Pan Enchiladas or Crockpot Salsa Chicken.
Ingredients for Homemade Enchilada Sauce
Making red 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 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:
- Sauté the garlic in a little olive oil.
- Add the hot sauce and spices. Cook until fragrant.
- Stir in the tomato sauce and water.
- Simmer for 20 minutes, or until reduced and thickened.
Can This Recipe Be Prepped in Advance?
Yes, this easy homemade enchilada sauce will last up to 1 week in the fridge so feel free to make a batch before a busy work week.
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.
Can This Recipe Be Doubled?
Yes, very easily! Simply double the ingredients list. Note that doubling the recipe may increase the cook time.
Ways to Use Enchilada Sauce
This homemade red enchilada sauce can of course be used to make enchiladas. However, there are so many more ways to enjoy it!
Try using your homemade enchilada sauce:
- Atop your morning eggs
- Inside a burrito
- Spooned over rice
- In soups
- … and more!
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:
- One-Pan Enchiladas
- Slow Cooker Chicken Enchilada Soup
- One-Pan Taco Mac
- Taco Lasagna
- Cheesy Keto Taco Soup
Get the Recipe: Homemade Enchilada Sauce
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
- Heat a small sauce pan to medium heat.
- Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
- Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about 30 seconds.
- Add the tomato sauce and water, stir well.
- Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.
Notes
- This recipe makes 2 cups, generally enough for a 9x13 pan of enchiladas.
- This recipe makes 8 (1/4 cup) servings, and each serving has 2.1 net carbs.
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?
Hi Allison! I always freeze my leftover enchilada sauce in plastic bags and pull it out when I need it, works like a charm! 🙂
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!!
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!
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!
Cheri I am so glad!! I really like that this has those just basic pantry staples so it is so easy to throw together in a pinch! I’m so glad you enjoyed it! 🙂