This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff!

We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!).

Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples.

This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir!

The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy!

If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas.

We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner.

Finish it off with my Strawberry S’mores Enchiladas for dessert!

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well.
• Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor.
• Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.
• Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce.
• Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.

How to Make Enchilada Sauce

This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.

• Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder.
• Add sugar: Add brown sugar to taste. Add additional spices here if wanting.
• Use: Use sauce straight away, or store it for later.

Enchilada Sauce FAQs

Tips and Notes

• Simmer the sauce on the stove to bring the flavors together before using it if you prefer.
• As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!

Enchilada Sauce Variations

• Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste.
• Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go.
• Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level.
• Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer.
• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.

Serving Suggestions

Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.

More Sauce and Condiment Recipes You’ll Love

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Homemade Salsa Recipe

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Easy Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

Course Sauces and Condiments

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 38cal

Author Ashley Fehr

Ingredients

• 28 oz canned crushed tomatoes 798 ml no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder or smoked paprika
• 1 pinch ground cinnamon optional
• 1 pinch cayenne pepper optional – if you prefer it spicy
• 1 teaspoon brown sugar optional – to balance flavors

US Customary – Metric

Instructions

• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
• Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
• *You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer — I simply add it to whatever dish I'm cooking and it heats through during the cooking process.

Notes

Ingredient substitutions:

• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don’t have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
• Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.

Storage:

• Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space – it will also thaw quicker this way.

 

Nutrition

Calories: 38cal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

The post Easy Enchilada Sauce appeared first on The Recipe Rebel.

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SO.

The day I discovered chipotle powder was pretty life changing.

We don’t use chipotle peppers a lot, and I would always end up with frozen little baggies of chipotle peppers in the freezer that would never get used. I would forget about them, and then I’d be cleaning out the freezer two years later and find a bunch.

If you’re how often my freezer gets cleaned out… yes, it’s probably that pathetic of a situation. Help??

But these potato wedges.

Crispy, and soft on the inside (thanks to the amazing Blushing Belles from The Little Potato Company!) with just enough spice. They would be perfect on their own, as a base for nachos, smothered in cheese sauce, dunked in ranch, or as a side dish alongside some Oven Fried Chicken or a burger (one of the Best Burgers perhaps??).

Potato wedges are something that I wasn’t making very often up until recently. In the past I used a recipe that involved soaking the potatoes first, then drying them, seasoning them, baking them, and it was just a really long process. So I just stopped.

When I decided to give up on all the extra steps and just keep things simple, I was pleasantly surprised! They get nice and crispy (thanks to a high oven temperature) and the parchment makes flipping so easy (also, no clean up!). The chipotle powder adds a smoky, spicy flavor that we love!

*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that help me bring you alllll the crispy potato goodness!

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Chipotle Parmesan Potato Wedges + RECIPE VIDEO

These Chipotle Parmesan Potato Wedges are so easy to make — just toss potatoes in some oil and spices, bake until crispy and serve! Perfect for a game day appetizer or dinner side dish! Includes how to recipe video

Course Appetizer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 109cal

Author Ashley Fehr

Ingredients

• .75 lb Little Potatoes (about 10 potatoes)
• 1 tablespoon canola oil
• 1 teaspoon ground chipotle pepper
• 2 tablespoons finely shredded Parmesan cheese
• 3/4 teaspoon seasoning salt
• green onions and Ranch dressing for serving if desired

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Quarter potatoes lengthwise and place in a large bowl. Add oil, chipotle pepper, Parmesan and seasoning salt and stir until evenly coated.
• Arrange in a single layer on baking sheet and bake for 20 minutes. Flip each wedge and bake another 5-10 minutes until golden on both sides and tender in the center.
• Sprinkle with green onions and serve with Ranch dressing if desired.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
*I’m a bit of a wimp, and I would call these “quite spicy”. If you want mild spice, reduce chipotle to ½-¾ teaspoon.

Nutrition

Calories: 109cal | Carbohydrates: 1g | Protein: 4g | Fat: 6g

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