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!
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📖 Recipe
VIDEO
RECIPE CARD
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
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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
- 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
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