Homemade {Mild} Enchilada Sauce

Homemade Enchilada Sauce Recipe - Mild Version

We love enchiladas, but I recently discovered that I have to be careful when buying enchilada sauce because some of them contain gluten. Tomato season just happens to be the perfect time of year to make enchilada sauce from scratch. You can make extra and either freeze it or can it for future use.

Many people make red enchilada sauce without using tomatoes, but I love the nutritional value that the tomatoes add. Plus tomatoes are a great way to create a milder sauce.

You can use canned tomatoes, but I like to use fresh tomatoes. I leave the skins on; it saves time and add nutrients. Once they are blended into the sauce nobody will know that the tomato skins are in there.

Red Enchilada Sauce – Mild Recipe
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Directions
  1. Place all of the ingredients in a sauce pan. Use an immersion blender to blend the ingredients.
  2. Turn on the flame to medium-high. Cook the sauce until it boils. Reduce flame and simmer until it thickens.
  3. Use in enchilada recipes as called for. Store any unused portion in the refrigerator for 4 – 5 days or freeze for future use.
Notes
If you don’t have an immersion blender, place all of the ingredients in a blender. Blend until smooth. Then place in the sauce pan and follow the directions to create your homemade enchilada sauce.

Enchilada Recipes:

How to use leftover taco meat to make enchiladas

Mushroom and Black Bean Enchilada Casserole

Vegetarian Enchilada Stuffed Zucchinis



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Yadira Juarez says:

    Our family uses guajillo chiles to make the sauce for the enchiladas. As long as you take all of the seeds out, it stays mild.

  2. This sauce sounds great. It’s been a while since we had red sauce, will have to try it again. :)

  3. I use ancho chili powder in my enchilada sauce. It gives it a little smokiness that is delicious,

  4. And who doesn’t love enchiladas!?! Great look enchiladas and love the sauce!

  5. I love this! I’ve never made my own enchilada sauce before. I can’t wait to try this out!

  6. I haven’t tried the recipe yet but it looks great! I have been trying to copy a recipe I love from a favorite Tex Mex restaurant with no success. I can definitely taste tomato soup in it and I see flecks of tomato. I plan to improvise your recipe and see how close I get!! It is a very mild sauce but that tomato soup really gives a good flavor.

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