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Easy Enchilada Sauce

Enchilada sauce is used in so many dishes, and I realised that I make a better enchilada sauce than anything I have ever found in the shops. It is such an easy recipe, can be frozen for a couple months and makes a great sauce for your next Mexican Dinner Night. My kids love the flavour of the sauce and I always get asked for the recipe when I make enchiladas for a crowd. You are going to love this recipe.

Enchilada Sauce

Preparation Time 15 minutes

Cook Time 10 minutes

Yields 2 cups


400 grams diced tinned tomatoes

1 tablespoon tomato puree

1/4 cup water

2 tablespoons olive oil

2 teaspoons vinegar

2 teaspoons chilli powder

1 teaspoon garlic powder ( 1 teaspoon minced garlic)

1 teaspoon cumin

1/4 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon dried oregano


  1. Place all the ingredients in a blender. Blend until smooth.

  2. Pour the sauce into a saucepan Cover and cook it on a low heat for 10 minutes, until thickened.

Storage Instructions

Keep in the fridge for up to 4 days or freeze for up to 3 months.

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