This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you'll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must.

This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you’ll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must. You may be familiar with if you’ve made my chicken enchiladas. I make this so often, I thought it deserved it’s own post rather than linking to my enchilada recipe every time I use this sauce in a recipe.

If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must. This is the best enchilada sauce recipe

A reader recently commented that using this homemade enchilada sauce made all the difference in their dish, and I agree. I have never cared for any of the canned sauces, so I usually whip up a big batch and freeze what I don’t use for future meals. Trust me, you will be making this sauce again and again!

Other than making enchiladas, here’s a few more ways I like to use enchilada sauce:

  • Poach your eggs in them for a Enchilada Shakshuka
  • Pour some over turkey meatloaf for a Mexi-loaf
  • Pour some in the slow cooker or Instant Pot and add some chicken to make a flavorful, Mexican inspired shredded chicken dish.
  • Make Poblano Stuffed Peppers (pictured above) recipe coming soon!
  • Use them with these Chicken Enchilada Roll-ups! The possibilities are endless, if you have ideas please share!

The Best Enchilada Sauce Recipe

This is hands down, The Best Enchilada Sauce Recipe ever! You’ll never buy canned again!

Ingredients:

  • 1/2 tsp olive oil
  • 4 garlic cloves, minced
  • 1 -1/2 cups reduced sodium chicken or vegetable broth
  • 3 cups canned tomato sauce
  • 2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
  • 1 tsp Mexican hot chili powder (or more to taste)
  • 1 tsp ground cumin
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste

Directions:

  1. Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups

Nutrition Information

Yield: 16 servings, Serving Size: 1/4 cup

  • Amount Per Serving:
  • Smart Points: 0
  • Points +:
  • Calories: 20
  • Total Fat: 0g
  • Saturated Fat: g
  • Cholesterol: 4mg
  • Sodium: 121mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 1g