Go Back
+ servings
easy enchilada sauce

Easy Enchilada Sauce

Easy enchilada sauce to make ahead of time to use with your favorite beef, chicken, or vegetable enchiladas.
5 from 1 vote
Print Pin
Course: basic sauces
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1
Calories: 492kcal
Author: Organize Yourself Skinny


  • 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
  • 1/2 cup chicken stock
  • 1/2 lime


  • 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.
  • Add the garlic and cook until fragrant, about 2 minutes.
  • Stir in the chili powder, cumin powder, and sugar. Cook until fragrant, about 2 minutes.
  • 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.
  • Squeeze in the juice of half a lime.
  • 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 2 1/2 cups so freeze it in portions that'd make it recipe friendly.


Serving: 1g | Calories: 492kcal | Carbohydrates: 76g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Fiber: 19g | Sugar: 25g