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Easy Enchilada Sauce

This easy homemade enchilada sauce is packed with flavor and comes together in just 15 minutes with pantry staples. It’s so much better than anything from the store!

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings: 8
Calories: 53 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 1 teaspoon olive oil
  • 4 garlic cloves minced
  • 2 chipotle peppers diced (from canned chipotle peppers in adobo sauce)
  • 1 Tablespoon of adobo sauce from can
  • 1 oz can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 cup low sodium vegetable or chicken broth
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

    Cup of Yum
  1. In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes.
  2. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper.
  3. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.

Notes

  • Storing: Let the sauce cool completely, then store it in an airtight container or jar in the refrigerator for up to 5 days. For longer storage, pour the cooled sauce into a freezer-safe container or silicone cube tray for easy portioning. Freeze for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop when ready to use.

Nutrition Information

Serving 1/8 recipe Calories 53kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 424mg (18%) Potassium 271mg (8%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 53

% Daily Value*

Serving 1/8 recipe
Calories 53kcal 3%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 424mg 18%
Potassium 271mg 6%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.