Easy Homemade Enchilada Sauce Recipe
This Easy Homemade Enchilada Sauce is packed with flavor and ready in just 30 minutes!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 2 cups)
- 2 cloves garlic, minced
- 12 ounces tomato puree (about 1 1/4 cup)
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt (plus more to taste)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Pour in the 12 ounces of tomato puree and the 1 cup of vegetable broth. Stir well to combine all the ingredients, allowing the mixture to simmer for a few minutes.
- Sprinkle in the 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of kosher salt. Stir everything together, and allow the sauce to simmer for about 15 minutes on low heat.
- After 15 minutes, taste the sauce and adjust the seasoning as needed. If you prefer a spicier kick, feel free to add more chili powder. If it’s too thick, you can thin it out with a bit more vegetable broth.
- For a smoother texture, you can use a blender or immersion blender to purée the sauce to your desired consistency. If you prefer a chunky sauce, you can skip this step.
- Your Easy Homemade Enchilada Sauce is now ready to be used! Pour it over your favorite enchiladas, or store it in an airtight container for future use.
Equipment
- Large skillet or saucepan
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring cups and spoons
- Blender or Immersion Blender
Notes
- Allow the sauce to cool completely before storing.
- Store in the refrigerator for up to a week or freeze for up to three months.
- For best flavor, make the sauce a day in advance.