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Homemade {Mild} Enchilada Sauce

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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.

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Red Enchilada Sauce - Mild Recipe

Course Sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24
Author Alea

Ingredients

  • 3 cups vegetable broth how to make vegetable broth in a slow cooker
  • 2 cups diced tomatoes
  • 1/3 cup chili powder
  • 1/4 cup corn starch
  • 2 - 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoons cumin
  • 1 teaspoon dried oregano

Instructions

  • Place all of the ingredients in a sauce pan. Use an immersion blender to blend the ingredients.
  • Turn on the flame to medium-high. Cook the sauce until it boils. Reduce flame and simmer until it thickens.
  • 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

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. 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. Connie says

    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.

    Reply

  5. Judy @Savoring Today says

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

    Reply

  6. 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.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.