Homemade Enchilada Sauce

Make a batch of this homemade enchilada sauce or double batch of this delicious sauce and keep it in the refrigerator until you are craving enchiladas during the week!

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
Fat 2 Carbs 53 Protein 10
Yield 2 servings 1x


  • 2 15-oz. cans tomato sauce
  • 2/3 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 2 tablespoons Franks (or more, to taste)
  • 1/4 teaspoon salt


  1.  Add all ingredients for enchilada sauce to a sauce pan, mix well and then cook over high heat. Bring to a boil.
  2. Reduce to low heat and let sauce simmer for 10 minutes. The sauce should thicken and become glossy.
  3. Use enchilada sauce immediately or let the enchilada sauce cool completely before placing it in an airtight container and storing it in the refrigerator for 5-7 days.

Nutrition Facts

Serving Size: 1/2 Calories: 200 Sugar: 23 Fat: 2 Carbohydrates: 53 Protein: 10
Author: Linley RichterCategory: SauceMethod: Stove-topCuisine: Mexican
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