Dinner

The Best Homemade Enchilada Sauce You’ll Ever Make Recipe

Name: The Best Homemade Enchilada Sauce You’ll Ever Make Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 can diced tomatoes (14 oz); 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 cup chicken or vegetable broth; 1 tsp sugar; Salt and pepper, to taste; Olive oil for sautéing (about 1-2 tbsp)

ByLila Prescott December 24, 2025December 24, 2025

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Introduction

This homemade enchilada sauce is rich, flavorful, and much better than anything you can find in a can. Made from simple ingredients simmered to perfection, it adds an authentic touch to your Mexican dishes.

A close-up view of a round dark brown bowl filled with smooth, deep reddish-brown sauce that has a slightly glossy surface. Small green herb leaves are sprinkled on top, adding a fresh contrast. A shiny metal spoon is partly dipped into the sauce on the right side of the bowl. The bowl sits on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can diced tomatoes (14 oz, provides rich flavor and texture)
1 medium yellow onion (diced, adds sweetness and depth)

3 cloves garlic (minced, infuses the sauce with aromatic goodness)
2 tbsp chili powder (essential warmth and spice; adjust to taste)

1 tsp ground cumin (enhances overall flavor)
1 tsp dried oregano (adds herbal notes)

1 cup chicken or vegetable broth (bridges flavors)
1 tsp sugar (balances acidity of tomatoes)
Salt and pepper (to taste, essential for flavor)

Olive oil (for sautéing)

Instructions

Step 1: Heat a splash of olive oil in a medium saucepan over medium heat. Add the diced onions and sauté for about 5 minutes, until they become translucent and fragrant.
Step 2: Add the minced garlic, chili powder, ground cumin, and dried oregano. Stir constantly for 1 minute to release their aromas.

Step 3: Pour in the diced tomatoes with their juices, followed by the chicken or vegetable broth. Bring the mixture to a gentle simmer.
Step 4: Stir in the sugar, and season with salt and pepper to taste. Let the sauce simmer uncovered for about 20 minutes, allowing flavors to meld and liquid to reduce slightly.
Step 5: Use an immersion blender or transfer the sauce carefully to a regular blender. Blend until smooth and silky. Return to the pan if needed and keep warm until ready to use.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika along with the spices.
Use fire-roasted diced tomatoes for extra depth and a subtle charred taste.
Adjust chili powder based on your heat preference or add a few dashes of hot sauce for extra kick.

Make it vegan by using vegetable broth instead of chicken broth.

Storage

Store leftover enchilada sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave before use, stirring occasionally to maintain smoothness. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up top view of a dark brown bowl filled with a smooth, rich reddish-brown sauce or soup, with a few small green herb leaves scattered on top, adding a touch of fresh color. A silver spoon is partially dipped into the sauce on the right side of the bowl. The bowl is placed on a white marbled surface that softly contrasts the dark color of the bowl and the vibrant sauce. The sauce has a slightly glossy texture with some small bubbles and specks within it, showing its thickness and seasoning. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used, but you’ll need to peel and dice them first. Cook them down longer to achieve the right consistency and flavor.

What can I do if my sauce is too thick or too thin?

If the sauce is too thick, add a little more broth or water to reach your desired consistency. If too thin, simmer it a bit longer uncovered to evaporate excess liquid.