Easy Enchilada Sauce
Prep time
Cook time
Total time
Easy enchilada sauce to make ahead of time to use with your favorite beef, chicken, or vegetable enchiladas.
Recipe type: basic sauces
Cuisine: Mexican
Serves: 1
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons sugar
  • 1 (15 ounce) can of tomato sauce
  • ½ cup chicken stock
  • ½ lime
  1. In a large frying pan or skillet, heat the olive oil over medium heat and cook the onions until they are just about translucent, about 3 minutes.
  2. Add the garlic and cook until fragrant, about 2 minutes.
  3. Stir in the chili powder, cumin powder, and sugar. Cook until fragrant, about 2 minutes.
  4. Stir in the tomato sauce and chicken stock. Bring to a boil and then reduce to a simmer. Simmer for about 15 - 20 minutes or until the sauce is a rich dark red.
  5. Squeeze in the juice of half a lime.
  6. Use in your favorite enchilada recipe.
Meal Prep Tips

This enchilada sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen up to 3 months. This recipe makes about 2½ cups so freeze it in portions that'd make it recipe friendly.
Nutrition Information
Serving size: 1 recipe Calories: 492 Fat: 18 Saturated fat: 2 Carbohydrates: 76 WW Points +: 25 Fiber: 19 Protein: 16
Recipe by Organize Yourself Skinny at https://www.organizeyourselfskinny.com/easy-enchilada-sauce-make-ahead-recipe/