Homemade enchilada sauce recipe
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5 from 2 votes

Enchilada Sauce Recipe

This classic, tomato-based sauce is the perfect accompaniment to some homemade enchiladas. It’s simple, yet packed with flavor.
Course Condiment, Dinner
Cuisine Mexican
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 3 cups
Calories 100kcal
Author Katie Wells



  • Heat 2 tablespoons of the olive oil in a medium-sized saucepan on medium heat.
  • Add the diced onions and saute 3 minutes.
  • Add the garlic and cook 2 minutes longer or until garlic is fragrant and onions are translucent.
  • Whisking constantly, add arrowroot flour, chili powder, cumin, salt, cayenne (if using) and remaining 2 tablespoons oil.
  • Add tomatoes and cook for a few minutes to blend the flavors together.
  • Add the water a little at a time, making sure to stir. If the sauce seems too runny, stop adding water. If it seems too thick, add more.
  • Simmer the sauce on low heat for 10 minutes.
  • Put all ingredients in a blender or use immersion blender and blend to desired consistency.
  • Season with additional salt if necessary.


If you accidentally added a little too much water, just simmer the sauce a little longer until it reaches the desired consistency.
This enchilada sauce is great to have already made for when you need it for a quick meal. Try making a double batch and freezing it so you always have it ready!


Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 5.9g | Protein: 0.6g | Fat: 8.8g | Saturated Fat: 1.3g | Sodium: 223mg | Fiber: 1.3g | Sugar: 1.2g