Never use store-bought enchilada sauce again! This homemade red enchilada sauce recipe is made with simple pantry ingredients and comes together in 5 minutes. It is no-cook, vegan, and gluten-free. You are going to love this recipe!
Ready to take the plunge and finally make enchilada sauce from scratch? Well, you’ve come to the right place because I have a recipe that is so good and eeeeeaasssyyyy!
Let me start by saying what this recipe is not.
It is not chili gravy. It is not a cooked sauce, thickened with all-purpose flour and spiced with chile powders. That is its own Tex-Mex treat and a completely different ball of wax. If you are looking for delicious, thick chili gravy full of chili powder, cumin, garlic powder, and more, check out Homesick Texan’s Cheese Enchiladas—they are amazing!
What we’re talking about here is a more authentic Mexican enchilada sauce. A light tomato sauce, flavored with chiles, that clings perfectly to lightly-fried corn tortillas giving them just enough elasticity to be rolled with ease around whichever filling you choose.
This recipe, with count ’em, 7 ingredients, takes a total of 5 minutes to blend together and is full of flavor. Meaning you can have those enchiladas your family loves ready in no time.
So What Is Enchilada Sauce Anyway?
I’ve told you what this recipe is not, so why don’t I explain what it is!
There are many different types of dishes that go by the name enchiladas. Here in the US, the Tex-Mex version is the most common. Those combo platters of beef enchiladas oozing with thick red sauce and covered in bubbly cheese are a Texas invention, and as I mentioned, have a sauce that is a mash-up between southern-style gravy and Mexican chile sauce.
In Mexico, the term enchiladas is a bit looser and refers to a corn tortilla dipped in chile sauce. The tortilla can be filled or unfilled. Fried first, or not. The term, enchilar, literally means to cover something (usually a corn tortilla) in chile sauce.
The difference between salsa and enchilada sauce is vague because the word salsa can mean so many things. Most pureed or blended salsas can be used as enchilada sauce but usually enchilada sauce is too mellow or mild to be eaten on its own as a salsa.
What we need to make it!
Okay, so now we know what it is. Let’s take a look at what we need to make it. Like I mentioned, this sauce is simple, simple, simple! No chicken broth, no green chiles, just a few pantry staples.
- Fire-Roasted Canned Tomatoes. Or 1 pound of really ripe, fragrant tomatoes when they are in season.
- White Onion.
- Garlic.
- Ground Cumin Powder.
- Dried Oregano. Preferably dried Mexican oregano, if you can find it.
- Kosher Salt.
- Canned Chipotle Peppers In Adobo Sauce. This is my favorite brand of canned chipotles.
How To Make This Crazy Easy Enchilada Sauce
The flavor is outstanding, but it’s the prep that makes this such a great recipe. Here’s how to make it, ready?
- Blend. Combine all the ingredients together in a blender and blend until smooth.
That’s it!
Recipes To Use This Enchilada Sauce
So even though, this isn’t the Tex-Mex-style sauce you can still swap it for any enchilada sauce in any recipe. It won’t be as thick, but it will still work. It makes 3 cups of sauce, so you may need to double the recipe depending on how many enchiladas you are making.
Vegetarian Black Bean Enchilada Casserole
This recipe for Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the most delicious ever! Bake in the oven, on a deep casserole dish until the cheese is melted and bubbly. in under 30 minutes! A healthy, plant-based dinner, perfect for Sunday family dinner.
Weeknight Cheesy Enchiladas
Or try this more Tex-Mex style cheesy enchiladas from my new cookbook, Plant Powered Mexican, out now!
Mushroom Vegetarian Enchiladas
Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and Mexican crema for an easy, healthy recipe! Swap the jarred enchilada sauce for the homemade version.
Vegan Enchilada Recipe
This fiery vegan enchilada recipe is filled with Hodo Adobo Mexican Crumbles. This authentic Mexican enchilada method omits the baking, meaning you can be sitting down to a delicious plate of enchiladas in under an hour! Vegan and gluten-free! Swap the spicy green sauce for this easier red version.
Storing and Freezing
The enchilada sauce will keep in a tightly-sealed container in the refrigerator for up to a week. To freeze the sauce, transfer to a freezer bag and seal tightly. Lie flat in your freezer until it hardens then stand upright to take up less room.
To thaw, transfer to your refrigerator to thaw overnight or rewarm in the microwave or saucepan on the stove.
Make a double, or even triple batch and freeze half for another meal!
More Easy Mexican Recipe To Try!
- Homemade Salsa Ranchera
- Caldo de Pollo Crock Pot Recipe
- Homemade Baked Tostadas
- How To Make The Original Cadillac Margarita
- The Best Ever Canned Black Beans
- Shredded Beef for Tacos {Carne Deshebrada}
- Crockpot Borracho Beans {Frijoles Borrachos}
Say goodbye to store-bought enchilada sauce
And say hello to smoky homemade chipotle enchilada sauce whenever you want it. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
Super Easy Enchilada Sauce Recipe
Never use store-bought enchilada sauce again! This homemade red enchilada sauce recipe is made with simple pantry ingredients and comes together in 5 minutes. It is no-cook, vegan, and gluten-free. You are going to love this recipe!
Ingredients
- 1 (14-ounce) can diced, fire-roasted tomatoes
- 1 small white onion, diced
- 2 cloves garlic, chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 2-3 canned chipotle peppers in adobo sauce (depending on how spicy you'd like it)
Instructions
- Blend. Combine all ingredients in a blender and blend until smooth.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 472mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Resources
Cheese Enchiladas: The Essence of Tex-Mex from Homesick Texan
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