A simple, delicious homemade enchilada sauce! This is enough sauce for a batch of enchiladas, approximately 16 enchiladas with a good amount of sauce coverage.
Cook Time15 minutesmins
Total Time15 minutesmins
Course: Condiment, Main Course
Cuisine: Mexican
Keyword: 30 Min or Less, Gluten Free, Keto/Low Carb, Vegan, Vegetarian
1/2cupwater(or more for desired consistency) (or chicken/vegetable stock)
Instructions
Heat oil in a small pot over medium heat.
When oil is heated, add the onion and saute until translucent but not brown, approximately 5 minutes. Add the garlic and cook until fragrant, approximately 30 seconds.
Add the cumin, chile powder, salt, and sugar. Stir to combine and toast the spices until they are fragrant to open them up, approximately 1-2 minutes.
Add the tomato sauce and 1/2 cup water. Stir to combine. Reduce heat to low and let the sauce simmer for at least 15 minutes. The longer the better, so if you can start this earlier than the flavors will continue to develop and make a more robust tasting sauce.
Add additional water as desired as sauce continues to cook to get your desired consistency. Use in your favorite enchilada or Mexican recipe.
Notes
The heat for this recipe is mild to medium. For a very mild heat, use just 1 tablespoon of the chili powder. For a spicy sauce, use 3 tablespoons of the chili powder or add some cayenne.
Keep in mind that the exact powders that you use can vary greatly in heat level. If you are worried about heat, it is best to start off with less chili powder and add more as you need to than to end up with a sauce that is too hot!
The longer you can let this sauce cook, the better it will taste.
You can skip the sugar to make this keto, but it helps round out the acidic and sharp flavors that can come with tomatoes.