Quick & Easy Enchilada Sauce

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Time to get saucy with this easy homemade enchilada sauce! Put together a few ingredients, including chiles and tomatoes, heat them up, and voila! You’re done. Enchilada sauce may be the staple condiment of  Southwestern cuisine, right up there with salsa, so you might want to jar this up and keep it on hand. It will up the flavor ante in many of your Southwestern recipes.

Enchilada sauce can be used in place of, or in addition to, salsa, to add more heat and flavor. Try it drizzled on Avocado Breakfast Pizzas, smear it as a sauce on this whole wheat pizza crust and add toppings for a taco pizza, or use it in these Slow Cooker Enchiladas.  It can also be added to chili for extra flavor, or used instead of ketchup on this Spicy Southwestern Burger.  Try it on tacos, such as Grilled Chicken and Avocado Tacos with Cilantro Crema (in addition to the crema) or pour a touch over Taco Salad for a zesty dressing!

Enjoy! If you like a touch of spiciness, this just might become your new favorite condiment.

Other recipes you might like:

Southwestern Black Bean Casserole

Stuffed Sweet Potatoes Southwestern-style

Slow Cooker Beefed Up Enchiladas

Tex-Mex Salsa

Quick & Easy Enchilada Sauce

Quick & Easy Enchilada Sauce

Yields: 6 servings | Serving Size: 1/3 cup | Calories: 84 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 3 g | Cholesterol: 0 mg | Sodium: 561 mg | Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 3 g | SmartPoints (Freestyle): 3


  • 2 tablespoons cornstarch, optional flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • Kosher or sea salt to taste
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups chicken broth, (optional vegetable broth)
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon canola oil
  • 4 cloves garlic, minced


  1. Combine in a small bowl, cornstarch, cumin, chili powder, salt and pepper.
  2. In a mixing bowl, whisk together tomato sauce, tomato paste, broth, and chili powder mixture, set aside.
  3. In a medium skillet, over medium-low heat, add canola oil and sauté garlic until fragrant, approximately one minute. Gradually stir in tomato sauce mixture and cilantro, bring to a boil then reduce to a simmer. Continue to simmer until thickened, approximately 15 minutes.

11 Comments on "Quick & Easy Enchilada Sauce"

  1. Jennifer  February 19, 2014

    How much does this recipe make?

    • SkinnyMs  February 19, 2014

      It is listed out in the nutrition info. Thanks:)!

  2. Barbara Murray  August 1, 2014

    I'm assuming the cumin gets mixed in with the cornstarch, chili powder, salt and pepper?

    • SkinnyMs  August 1, 2014

      Barbara, Yes, thank you. This has been changed.

  3. Andrea  December 2, 2014

    Do you think this would last in the freezer so that it can be thawed out and used at a later time?

    • Gillian  January 29, 2018

      How long would this keep in the fridge or freezer?

  4. hatladysandy  April 24, 2015

    Trans Fat: 3 g..is that correct?

    • SkinnyMs  April 24, 2015

      hatladysandy, That is a typo, and should read 0.

  5. Lindsey  August 30, 2015

    Are there chilis in this? It says so in the description but not the ingredients.

    • SkinnyMs  August 31, 2015

      I'm not sure where you are seeing chili. There should only be chili powder listed in both.

  6. Trish  February 7, 2017

    “Put together a few ingredients, including chiles and tomatoes, heat them up, and voila!”


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