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3 from 1 vote

Easy Homemade Enchilada Sauce

This recipe is incredibly easy to make, plus it is super quick. You can whip it up in about 20 minutes. That's perfect for anyone who wants to whip enchiladas quickly.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Condiments
Cuisine: Sauce
Servings: 2 cups
Author: Kim Beaulieu



  • In a large skillet cook the olive oil, flour, chili powder and tomato paste over medium heat. Stir while cooking until everything comes together and the colour deepens a bit. This should only take a few minutes.
  • Add the tomato sauce, vegetable stock, cumin, onion powder, minced garlic, and salt. Continue cooking over medium heat, stirring occasionally, until the sauce comes to a boil. Reduce heat to a simmer and continue to cook for about 10 minutes, or until sauce thickens.
  • Use sauce immediately, or store in an air tight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
  • Serve over enchiladas, or enchilada casseroles, with a big old "not so spicy" smile!


Slightly adapted from my Dad's monster ex-wife and All Recipes. *grins*