This Homemade Enchilada Sauce compliments any style of enchilada- whether it be pork, chicken, beef or vegetarian style! Pair it with a side of Spanish rice and corn and you have a delicious and flavorful meal.
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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiments
Cuisine: Mexican
Keyword: enchilada, homemade, homemade enchilada sauce, sauce
Servings: 10 servings
Calories: 18cal
Author: Amanda Formaro

Ingredients

  • 15 oz tomato sauce 1 can
  • 4 oz chopped green chilies 1 can, 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

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.

Notes

Adapted from Betty Crocker’s Cookbook

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