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Homemade Enchilada Sauce


  • 1 tablespoon olive oil
  • 1/2 cup frozen chopped onion thawed
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon oregano
  • salt to season
  • 1 can 15 ounces tomato sauce
  • 1 cup chicken broth


  • Heat oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until just browned, about 5 minutes or so. Stir in the garlic, chili powder, cumin, and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  • Add in the tomato sauce and chicken broth. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
  • Remove from heat & use in your favorite Mexican-inspired recipes! Keep refrigerated for up to one week.


Once the sauce is done simmering, you can choose to pour the sauce through a fine mesh strainer to remove the onions, but I choose to keep the onions in the sauce
Tried this recipe?Let us know how it was!