Here is my easy recipe for making homemade enchilada sauce. I originally developed this recipe using a heated blender, the sauce is so incredibly delicious that I had to also try this recipe on the stovetop. Here are both recipes!
My family loves Mexican cuisine. Over the years I have developed many easy recipes that we enjoy for quick weeknight meals as well as when I am entertaining. From my super popular Instant Pot Chicken Tinga Tacos, Fish Tacos to the delicious black bean and corn quesadillas there are several Mexican dishes that are on repeat in my kitchen.
I do like the convenience of buying store-bought sauces, but many times I find the freshness is missing. This is when I decided to try making it home, looking at the ingredients of some of my favorite store-bought sauces. It is a must-have sauce in my Vegetarian Enchilada Casserole Recipe. Here is a recipe that works really well as it uses basic pantry ingredients.
- Fire Roasted Tomatoes - These canned tomatoes are convenient and add tangy & smoky flavors to the sauce
- Red Onion - Adds a hint of sweetness
- Garlic - Fresh garlic with creamy textures and pungent flavors
- Chipotle chili in adobo sauce - Available as canned, these chipotle chiles in smoky adobo sauce add the perfect heat and flavor needed in the red enchilada sauce
- Cumin - Adds earthy nutty notes
How to Make Enchilada Sauce
To make the sauce using a heated blender like Ninja Foodi or Instant Pot ACE, simply add all the ingredients to the blender and press the sauce button! The blender will take some time to preheat but then it will cook and puree the sauce for you!
On the Ninja Foodi Blender, it takes about 10 minutes of preheating followed by 25 minutes of cooking time. During the cooking cycle, the sauce also gets pureed to a smooth consistency.
Once the sauce is cooked, simply allow it to cool down. Then store it in dry glass jars or use them in your favorite enchilada recipe. This recipe makes 20 ounces (2.5 cups) of sauce.
Once completely cooled, store the tightly closed glass jars in the refrigerator. You can refrigerate the sauce for a week, making it a perfect make-ahead/meal prep recipe. This sauce can also be frozen for longer shelf life.
Homemade Enchilada Sauce
- Add all the ingredients to the jar
- Select the SAUCE option. This option takes 10 minutes of preheating followed by a 25 minutes of cook cycle during which the sauce gets cooked as well as blended
- Allow to cool and then store in glass jar(s). Makes 20 ounces (2.5 cups) of sauce
- Heat oil in a heavy-bottomed pot.
- Add cumin seeds and toast them for 30 seconds.
- Add onions and garlic and sauce for a minute.
- Add remaining ingredients and cook on low-medium heat for 10 minutes stirring frequently.
- Allow the sauce to cool for 5 minutes before blending it using an immersion blender or a regular blender.