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5 from 1 vote

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 mins
Cook Time8 mins
Total Time10 mins
Course: Sauce
Servings: 3 1/2 cups (8 servings)
Calories: 59kcal
Author: Jess Smith via Inquiring Chef


  • 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)


  • 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.


Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 380mg | Fiber: 3g | Sugar: 6g