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Easy Homemade Enchilada Sauce

  • Author: Morgan


  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 chipotle pepper in adobo, minced + 1 tablespoon adobo sauce from the can
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chicken or vegetable stock, or water
  • Salt and pepper, to taste


  1. In a large skillet over medium heat, warm the oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic and cook until fragrant, about one more minute.
  2. Transfer the mixture to a blender or food processor and add in the tomatoes, chipotle and adobo, chili powder, cumin, oregano, and stock or water. Pulse until nearly smooth.
  3. Transfer back into the skillet and bring the mixture to a gentle boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.


Lasts up to 6 months when frozen.