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enchilada sauce in a saucepan
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4.84 from 6 votes

Homemade Enchilada Sauce

Made with pantry staples and none of the junk that can sneak into store-bought versions, this quick recipe is one we always have on hand. Taco Tuesday - we're ready for you!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Tex Mex
Keyword: homemade sauce, make ahead, taco topping
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $3.00

Equipment

  • Saucepan

Ingredients

  • 1 Tbsp Vegetable Oil
  • 1/4 cup Onion, finely chopped
  • 1 1/2 Tbsp Chili Powder (NOT cayenne; if you don't want any spice at all, substitute smoked paprika)
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Dried Ground Coriander
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (opt, adjust to your spice preference)
  • 2 6 oz cans Tomato Paste
  • 4 cups Stock, any low-sodium (or use water)

Instructions

  • In a medium saucepan, heat the vegetable oil over medium-high heat. When oil begins to shimmer, add onion and saute until onion softens, about 2 minutes. Add the chili powder, cumin, coriander, oregano, and red pepper flakes. Saute until the onions are evenly coated and the spices are fragrant.
  • Add tomato paste and stir to break up. Add stock and whisk to combine. Reduce heat to maintain a low simmer. Let the mixture simmer until it thickens and reduces to about 3 1/2 cups, about 10 minutes. Add salt to taste.
  • Use immediately, store in the refrigerator for a week or freeze for up to six months.

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg