Name: Enchilada Sauce made from Scratch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon sunflower oil; 1 red onion (finely sliced); 2 cups sieved tomatoes; ⅛ teaspoon chili powder; 1 teaspoon dried thyme; 1 tablespoon white vinegar

Enchilada sauce made from scratch is a spicy, homemade tomato sauce. It is a great base sauce for Mexican-style recipes and is ready in just 20 minutes.

Preparing homemade enchilada sauce is easy, so why should you be fabric-made? Within 20 minutes, you've got a delicious sauce made from scratch, with only five ingredients, which you can flavor as you like. This basic recipe is just delicious.

With this recipe, you can make a delicious enchilada casserole. Have fun cooking!

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

VIDEO

Enchillada casserole

Watch this video on YouTube.

RECIPE CARD

A square picture with a skillet filled with enchilada sauce. A wooden spoon in the skillet.

Enchilada Sauce made from Scratch

Andréa

Enchilada sauce made from scratch is a spicy, homemade tomato sauce. It is a great base sauce for Mexican-style recipes and is ready in just 20 minutes.

5 of 31 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 5

Cook Time 15

Total Time 20

Course Basic Recipes, Dinner

Cuisine Mexican - Tex Mex

Servings persons

Calories 78 kcal

Ingredients

Metric - US Customary

Instructions

Add some oil to the skillet and bake the onions until translucent, about 3 minutes.
1 red onion, 1 tablespoon sunflower oil
Add the remaining ingredients and bring to a boil.
2 cups sieved tomatoes, ⅛ teaspoon chili powder, 1 teaspoon dried thyme, 1 tablespoon white vinegar
Reduce heat to low.
Simmer for 15 minutes.

Notes

1. Spicy: This is a family flavored recipe. If you like it more spicy, add some more chili powder to taste.

2. Storage

Refrigerator: Store in the refrigerator, in a sealed box or bottle. You can store the sauce this way for 3 to 5 days.
Frozen: If you want to keep the enchilada sauce longer, freeze it in a freezer container. Make sure you keep it ½ inch away from the top because the sauce will expand during freezing. You can store it this way for up to 2 months. Let thaw in the refrigerator.

Nutrition

Calories: 78kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gSodium: 288mgFiber: 2gSugar: 6gVitamin A: 251IUVitamin C: 12mgIron: 2mg

Keyword enchilada sauce recipe

Tried this recipe?Let us know how it was!