Easy Enchilada Sauce Recipe

28 Comments

5 from 8 votes
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This easy Enchilada Sauce recipe is ready in less than 5 minutes, made of pantry staples, no cooking required, and tastes delicious!

If you’re a fan of Mexican cuisine, you know that enchilada sauce is a staple ingredient in many traditional dishes. Whether you’re making chicken enchiladas or even just adding a little kick to your morning scrambled eggs, enchilada sauce is a versatile and flavorful addition to any meal.

Easy Blender Enchilada Sauce Recipe - Ready in less than 5 minutes, this homemade enchilada sauce is gluten free and full of flavor!ย // addapinch.com

While you can certainly buy pre-made enchilada sauce at the grocery store, making your own at home is surprisingly easy and delicious. Plus, you can customize the flavors to your liking and adjust the spice level to your preference. Made of pantry staple ingredients, it is a quick and easy homemade enchilada sauce that you can make in just a few minutes.

How to Make The Best Blender Enchilada Sauce Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

To make this recipe, you’ll need a few pantry staple ingredients.

  • Olive oil
  • Chicken stock or broth – for a vegetarian option, use vegetable broth
  • Crushed tomatoes
  • Spices: chili powder, dried oregano, cumin, onion powder, Stone House Seasoning
  • Optional ingredients: brown sugar or apple cider vinegar

Step-by-Step Instructions

Easy Blender Enchilada Sauce Recipe - Ready in less than 5 minutes, this homemade enchilada sauce is gluten free and full of flavor!ย // addapinch.com

Add all of the ingredients into a blender and blend until smooth, about a minute.

Once it is blended, it is ready for immediate use or to store in the refrigerator in an airtight container for up to a week.

Easy Blender Enchilada Sauce Recipe - Ready in less than 5 minutes, this homemade enchilada sauce is gluten free and full of flavor!ย // addapinch.com

Storage Tips

To make ahead. Store in an airtight container in the refrigerator for up to a week.

To freeze. Store in an airtight, freezer-safe container in the freezer for up to 3 months. To use, thaw in the refrigerator overnight, blend again to recombine if needed, and use as normal. Alternately, you can store it in smaller portions by pouring it into ice cube trays or muffin pans and freezing overnight, then transfer the frozen portions to an airtight, freezer-safe container to freeze for up to 3 months.

Favorite Recipes to Use

See why I like to keep it on hand? It is a meal prep essential at my house!

Here’s my quick and easy blender enchilada sauce recipe. I hope you find it as useful as we do!

Easy Enchilada Sauce

5 from 8 votes
This easy Enchilada Sauce recipe is ready in less than 5 minutes, made of pantry staples, no cooking required, and tastes delicious!
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 4 cups

Equipment

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons chili powder
  • 1 cup chicken stock or broth, or vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon Stone House Seasoning
  • 1 tablespoon packed brown sugar , or 1 teaspoon apple cider vinegar (optional)

Instructions 

  • Add all of the ingredients to the blender and secure the lid. Blend until smooth, about 1 minute.ย 

Notes

For Vegetarian and Vegan Enchilada Sauce:

Use vegetable stock

For Sugar-Free, Paleo, and Whole 30:

To make it sugar-free, use 1 teaspoon of apple cider vinegar and omit the brown sugar.

Make Ahead and Freezer Instructions

To make ahead. Store in an airtight container in the refrigerator for up to a week.
To freeze. Store in an airtight, freezer-safe container in the freezer for up to 3 months. To use, thaw in the refrigerator overnight, blend again to recombine if needed, and use as normal. Alternately, you can store it in smaller portions by pouring it into ice cube trays or muffin pans and freezing overnight, then transfer the frozen portions to an airtight, freezer-safe container to freeze for up to 3 months.

Video

Nutrition

Calories: 174kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 768mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1780IU | Calcium: 32mg | Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 8 votes (1 rating without comment)

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Recipe Review




28 Comments

  1. Dawn says:

    5 stars
    Oh my goodness, this had my taste buds tingling, absolutely delicious ๐Ÿ˜‹ thankyou for taking the time to share. I think I ate too many ..๐Ÿคฃ

    1. Robyn Stone says:

      Thanks, Dawn, I am so glad you loved this easy enchilada sauce.

  2. sue says:

    Can this be frozen? Thanks.

    1. Robyn Stone says:

      You can freeze this sauce. Just place in airtight freezer-friendly containers and freeze.

  3. Sherrie Brown says:

    Is this sauce spicy?

    1. Robyn Stone says:

      I consider this a mild enchilada sauce, Sherrie.

  4. Samantha Paul says:

    This is sauce is thicker and too delicious as well and i really enjoyed your recipe…i will trying to make it…Thanks for sharing a beautiful sauce…!

    1. Robyn Stone says:

      Thank you, Samantha. So glad you enjoyed it!

  5. Cathy Brooks says:

    5 stars
    Yummy and easy. Thanks for another great recipe!

    1. Robyn Stone says:

      Thanks, Cathy. Don’t you love how easy it is to make?

  6. Elaina says:

    This recipe is so delicious!!!! I made it and added 3 cloves of garlic and it was a hit with my family!

  7. Tom says:

    5 stars
    This is THE BEST!!!!!!!!!!!!!!!!!!!!!!!!!! YUMMO!!!!!!!!!!!!….Thanks

    1. Robyn Stone says:

      Thank you so much, Tom!

    2. Linda says:

      Can chicken broth be substituted for the chicken stock?

    3. Robyn Stone says:

      You can substitute broth for the stock, Linda.

    4. Elizabeth Truesdell says:

      I don’t own a blender , is there a way to maybe cook this homemade recipe in a pot and then use it for the enchiladas?? I want to try it so bad!!

    5. Robyn Stone says:

      If you do not have a blender, Elizabeth, you might like my easy Homemade Enchilada Sauce Recipe that you cook in a saucepan.

  8. C says:

    I never comment, but this recipe deserves one. Absolutely delicious. The flavor was amazing. Thank you!

    1. Robyn Stone says:

      Thanks so much. So glad you enjoy it!

  9. Debbie says:

    5 stars
    This was a game changer!!! ย My daughter is finally on board with Enchiladas…and we live in Texas!! ย The sauce was fresh and flavorful without the over-the-top taste of the canned versions. ย And I appreciated not having to cook another step.

    1. Robyn Stone says:

      So wonderful to hear this, Debbie! Isn’t this sauce so good?! I love how easy and delish it is – so quick to make!!! Thanks! xo

  10. Diana says:

    This looks much thicker than most enchilada sauces, which are way too runny for my taste. In fact, I’d say it looks downright beautiful! ๐Ÿ™‚ Will definitely give this a try ~ thank you!