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Enchilada sauce in a glass jar
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5 from 1 vote

Homemade Enchilada Sauce

EASY fresh homemade enchilada sauce using blender (also included stovetop instructions)
Prep Time5 mins
Cook Time25 mins
Preheating time10 mins
Total Time40 mins
Course: Cooking101, Meal Preparation, Sauce
Cuisine: Mexican
Servings: 8
Calories: 38kcal


  • 1 tablespoon oil
  • ½ red onion rough chopped
  • 4 garlic cloves
  • 14 oz can fire roasted tomatoes
  • 2 chipotle chili in adobo sauce
  • 1 teaspoon cumin
  • teaspoons kosher salt
  • ½ cup low sodium broth


  • 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


Stove Top Recipe 
  1. Heat oil in a heavy-bottomed pot.
  2. Add cumin seeds and toast them for 30 seconds.
  3. Add onions and garlic and sauce for a minute.
  4. Add remaining ingredients and cook on low-medium heat for 10 minutes stirring frequently.
  5. Allow the sauce to cool for 5 minutes before blending it using an immersion blender or a regular blender. 


Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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