Dinner / Hispanic / Sauces & Dressings

Enchilada Sauce

You can easily make enchilada sauce at home with a hot pan and a blender. Vary the spice level and the variety of spice to you own tastes. This recipe is fairly mild.


1 tablespoon oil (I used corn oil)

1 large onion, diced

1 large jalapeño, finely diced, seeds and ribs removed for mild spice

2 large cloves garlic, chopped

2 16 oz cans diced tomatoes

2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 cup chopped cilantro 

Heat a pan to medium high heat. Add oil and allow to get hot. Add onions, sprinkle with salt. Stir occasionally, cooking about 8 minutes. Add jalapeños and continue cooking about 5 minutes. Add garlic and cook another 3 minutes. 


Add tomatoes and all spices except for cilantro. After 5 minutes, reduce heat to medium and cover. Allow to simmer, stirring frequently for 15-20 minutes. 


Remove from heat and stir in cilantro. 

You can put the mixture directly into the blender, but I like to let it cool for about 10 minutes. Purée in the blender until you reach a smooth consistency.




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