Homemade Enchilada Sauce

 

We love enchiladas in this house, whether they be beef, chicken, pork, or even vegetarian style. This homemade enchilada sauce is my go-to recipe for all of my enchilada dishes.

These delicious enchilada stuffed peppers are a perfect example, or if you are looking for a great side dish for your enchiladas, be sure to try our homemade Spanish rice and a side of corn, mmm!

Homemade Enchilada Sauce

I wanted to use up the beef that we currently have in our freezer, so I decided to make beef enchiladas with a round bone roast. I used to buy the Old El Paso enchilada sauce that everyone knows and loves, but I had always wanted to try a recipe that is simple enough to make, but still similar.

We really enjoyed the flavor of this homemade enchilada sauce and I use it all the time. you can even freeze it for later!

I found the recipe in an old cookbook I had lying around, and I thought I’d tweak it a little to fit my needs. The recipe below is my adaptation.

Ingredients to make homemade enchilada sauce

• 1 15-oz can tomato sauce
• 1 4-oz can chopped green chilies (do not drain)
• 2/3 cup water
• 1/3 cup red bell pepper, chopped
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 clove garlic minced

Helpful Kitchen Tools

• Blender
• Saucepan
• Baking pan
• Measuring cups and spoons

I made a double batch and froze one, the other I tossed in the crockpot with my roast. Cooked it all day, then shredded the beef.

This homemade enchilada sauce would be the perfect addition to any one of these recipes-

• Chicken Enchilada Empanadas
• Shredded Chicken and Chili Enchiladas
• Shredded Beef and Chile Enchiladas
• Taco Bell Enchirito Copycat
• Enchilada Stuffed Peppers
• Cheesy Ground Beef Enchilada Chili – Oh, Sweet Basil
• White Chicken Enchilada Skillet – Dinners, Dishes & Desserts
• Chicken Enchilada Casserole

Which recipe are you going to try?

Homemade Enchilada Sauce

This Homemade Enchilada Sauce is full of flavor and compliments any style of enchilada- whether it be pork, chicken, beef or vegetarian style!

5 from 5 votes

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Course: Condiments

Cuisine: Mexican

Servings: 10 servings

25 minutes mins

Calories: 18

Author: Amanda Davis

Ingredients

• ▢ 15 oz tomato sauce 1 can
• ▢ 4 oz chopped green chilies 1 can, do not drain
• ▢ ⅔ cup water
• ▢ ⅓ cup red bell pepper chopped
• ▢ 1 tbsp chili powder
• ▢ ½ tsp ground cumin
• ▢ ½ tsp dried oregano
• ▢ 1 clove garlic minced

Before You Begin

Adapted from Betty Crocker’s Cookbook

Instructions

• Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.

For the enchiladas:

• Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up. Place it seam side down in square or rectangular baking pan and top with remaining sauce. Sprinkle with shredded cheddar and bake for 20 minutes at 350 F.
• Serve with chopped green onions and sour cream.

Nutrition

Serving: 1portion (2 oz) | Calories: 18cal | Carbohydrates: 3g | Sodium: 274mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 10.8mg | Calcium: 8mg | Iron: 0.7mg

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