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5.0 from 3 votes

Homemade Red Enchilada Sauce

This recipe for Homemade Red Enchilada Sauce is soooo easy to make! It comes together in just a few minutes with ingredients you've already got on hand, and tastes way better than the canned stuff!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 38 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 28 ounces diced tomatoes (1 28-ounce can)
  • 1 Chipotle Pepper in Adobo Sauce (these can be found near the canned jalapeños at most grocery stores)
  • 1 small white onion diced
  • 2 teaspoons cumin divided
  • 2 teaspoons minced garlic 
  • 2 tablespoons sugar
  • 1 cup chicken or vegetable broth
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Drizzle a little bit of oil in a large sauce pan. Add the onions, garlic, and 1 teaspoon of cumin and cook over medium heat, stirring throughout 2-3 minutes until onions are translucent.
  2. Add tomatoes, chipotle pepper, remaining cumin, sugar, and cooked onions and garlic to a blender. Cover and puree mixture until smooth.
  3. Transfer mixture back to the large sauce pan, add the chicken (or vegetable) broth, and bring to a boil. Reduce to a simmer and cook 10-15 minutes until thick and fragrant. Give it a taste test and season with salt and pepper according to preference. Store in airtight container in the fridge up to 2 weeks.

Notes

  • Store in airtight container in the fridge up to two weeks. 

Nutrition Information

Calories 38kcal (2%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 143mg (6%) Potassium 235mg (7%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 217IU (4%) Vitamin C 12mg (13%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 38

% Daily Value*

Calories 38kcal 2%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 143mg 6%
Potassium 235mg 5%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 217IU 4%
Vitamin C 12mg 13%
Calcium 41mg 4%
Iron 1mg 6%

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