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Wooden spoon scooping enchilada sauce from glass jar filled with enchilada sauce.

Homemade Enchilada Sauce

Course: Side Dish, Vegetarian
Cuisine: Mexican
Keyword: enchilada sauce
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 51kcal
Author: Laureen King
This tasty recipe can be made in under 30 minutes and is perfect for all your Mexican dishes.
Print Recipe


  • 1 cup onion finely chopped
  • 2 cloves garlic finely minced
  • ½ cup Poblano peppers finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon chill powder
  • 1 can (680ml/24oz) tomato sauce
  • salt and pepper to taste


  • In large skillet saute onion until soft and browned. (about 5 minutes)
  • Add garlic and Poblano peppers. Cook additional 2 minutes
  • Stir in oregano, cumin, chili powder.
  • Mix in tomato sauce.
  • Season with salt and pepper. (taste before adding salt as some tomato sauces are saltier)
  • simmer for 15-20 minutes
  • serve over enchiladas, casseroles or meat dishes.


for thinner sauce stir in ½ cup water.


Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 20mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 36.8mg | Calcium: 41mg | Iron: 1.3mg