cooking · Dinner

Homemade Enchilada Sauce

The plan tonight was for turkey enchiladas….so while out I grabbed a can of Verde (green) enchilada sauce. In a moment of not thinking it out, I didn’t read the label. So about an hour ago I was starting to get items ready for making dinner. I happened to turn the can around and much to my dismay realized I had bought one that was full of artificial dyes. Doh! Sigh, there went that plan. So I went looking for an idea on how to make some enchilada sauce that would come together quickly. It also had to be a concept that would allow no trip to the store, so canned goods came into use.

Now that the sauce is cooked and cooling a bit I am off to make the enchiladas!

Homemade Red Enchilada Sauce


1 sweet onion, peeled and diced

2 Tbsp vegetable oil

1/4 cup all-purpose flour

2 Tbsp chili powder

1 Tbsp granulated garlic

1 tsp dried oregano

4 cups lower sodium chicken broth (or beef)

1 4-ounce can diced jalapeno

1 6-ounce can tomato paste


Heat the oil over medium high heat in a large skillet. Add in the onion and cook till golden brown. Stir in the flour and seasonings and let cook for a couple minutes, stirring often. Add in the jalapeno and tomato paste, then the broth, stirring till well blended.

Bring to a gentle boil, stirring often until the sauce is thick.

Season to taste, as desired.


Cumin would be traditional to add, but for me I just don’t like the smell. 1 Tbsp ground would be a good starting point.


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