Enchilada sauce before Thanksgiving? Yep! And you’ll find out why later this week when I post a delicous recipes perfect for all of your leftovers!
I have to admit that my Grandmother would probably kill me if she knew I was making enchilada sauce without oil, flour, or real dried chiles.
However, sometimes you find shortcuts that just work as delicious as the real thing. So while this isn’t authentic enchilada sauce, it is still absolutely lip-smacking delicious, flavorful, healthy and SUPER easy to make. Yep, we’re talking in 10-15 minutes you can have the best enchilada sauce ever!
When I was swinging around my grocery cart through the aisles like a maniac because I forgot my grocery list (again), I stopped by the canned section and reached for a familiar brand of enchilada sauce. I took a look at the ingredients as I normally do, and immediately put it back. I couldn’t pronounce half of what was in there! And modified corn starch never sounds appetizing.
If you aren’t already aware, many brands of enchilada sauce contain gluten, so for those of you with a sensitivity, pay attention to that.
This easy enchilada sauce is made on the stovetop and is rich with flavor. I like to use a mild chili powder, but you can use whatever you’d like if you’re a fan of spicy sauce!
Please save your comments about this not being authentic. I get it! But it’s often what I use when I want to make weeknight enchiladas and don’t feel like running out to the store to grab a can. Try it out — I think you might just love it.
Add this homemade enchilada sauce to these recipes:
How to Make 10 Minute Homemade Enchilada Sauce!
- 2 teaspoons olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 - 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit.
Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.
Recipe can be frozen for later! Just pour into a freezer safe container and freeze. Thaw out when ready to use