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Amazing Enchilada Sauce

(Updated February 03,2026 originally publish August 2014)

This is a great, versatile enchilada sauce. This is a large batch recipe that makes three times the amount of sauce needed for one recipe. I normally fill up two mason jars to freeze and then use the rest on my recipe  that works out to about 2 cups each. I like making it this way because it saves time later and makes weeknight meals much easier.

How I Use This Sauce

I use this sauce in my Chicken Enchiladas,  Veggie Enchiladas, Veggie Mexi Lasagna, or really any enchilada-style meal. It works well with vegetables, beans, chicken, or whatever you have on hand.

Why I Love This Enchilada Sauce

I appreciate recipes like this that are flexible, simple, and made with basic ingredients. Making enchilada sauce from scratch allows you to control the flavor, sodium level, additives, artificial colors/flavors and thickness, which is helpful for many different dietary needs. This sauce is naturally gluten-free and doesn’t rely on flour or heavy thickeners to taste good.

I love to toast my spices. I feel it really blends them well and brings a rich flavor to your dish. This step only takes a few minutes, but it really makes a difference in the final result. Toasting helps the spices release their natural oils and deepens the overall flavor without needing extra salt or fat.

It is Hatch green chili season, so I used some fresh chilies for this batch, but you can absolutely use canned green chilies, which I normally do. Both options work well, and the canned version makes this recipe easy to prepare year-round. The key is allowing the sauce to slow simmer for at least 30 minutes, which gives the flavors time to come together.

Make Once, Use A Few Times (can be frozen)

Once the sauce is finished, divide it into thirds. I put two-thirds into mason jars to Store  to use later and use the remaining third in my dish. This sauce freezes very well and reheats easily, making it great for meal prep. Having a jar ready in the freezer makes enchiladas, rice bowls, or baked chicken come together quickly on busy nights. ( these freezer containers make it easy)

This is a great option for busy families who want something easy and healthy during the week. Making a big batch once means you can throw together dinners quickly without starting from scratch every night. It’s simple, flexible, and works with whatever you already have on hand, which makes weeknights a lot less stressful.

Enjoy!

Amazing Enchilada Sauce

This is a flavorful, homemade enchilada sauce made with simple pantry ingredients and slow-simmered for depth. The recipe makes a large batch, so you can use some right away and freeze the rest for easy, future meals.
Print Recipe
Prep Time 10 minutes
Cook Time 39 minutes
Total Time 50 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 2 Tbsp avocado oil or favorite cooking oil
  • 2 heaping tsp chili powder
  • 4 ish cloves garlic minced
  • 1½ onion diced
  • 3 tsp cumin
  • 3 tsp coriander
  • 1½ tsp coarse sea salt a couple large pinches — this makes 3 batches
  • 1 tsp ground black pepper
  • 3 Tbsp fresh oregano minced (or 1 tsp dried)
  • 3 cups chicken broth
  • 2 small cans diced green chilies or ½ cup fresh Hatch green chilies diced
  • 1 29 oz large can tomato sauce

Method
 

  1. Add oil, spices, and onion to a saucepan and sauté for about 5 minutes. Toasting deepens the flavor of the spices and helps everything blend well.
  2. Add chicken broth, tomato sauce, fresh oregano, and green chilies. Cook on a slow simmer for at least 30 minutes, stirring occasionally.
  3. Divide into thirds and either use immediately or store for later. I freeze mine in mason jars, about 2 cups each, and use the remaining portion in my recipe.
  4. P.S. Most enchilada sauces call for adding flour or another thickener to make a heavier sauce. I feel this isn’t necessary, but it can be added if needed depending on your preference.

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