Five Minute Blender Enchilada Sauce

5 Minute Blender Enchilada Sauce |

I have a passion for spicy foods.  Anybody who’s read my blog regularly, or who knows me even a little, knows I like it hot!  I also enjoy many different ethnic cuisines such as Mexican, Indian, Thai, and Chinese – just to name a few!  If given a choice I almost always choose an ethnic restaurant when going out to eat, and I typically order one of the hotter and spicier items on the menu!  I am getting braver when it comes to turning out more ethnically diverse dishes from my own kitchen, but I’ve never been shy about trying Mexican recipes like enchiladas.  I know that much of what we prepare here in the U.S. is not authentic Mexican food, but that doesn’t mean it’s not just as tasty – it’s just an Americanized version!  And as an American…I’m okay with that!

5 Minute Blender Enchilada Sauce |

One of my family’s favorite meals is Chicken Enchiladas.  But since adopting the CEBH Lifestyle we’ve not had them – partly because I’m avoiding dairy as much as possible (and nobody – I repeat NOBODY wants cheese-less enchiladas), but mostly because I refuse to eat processed foods such as canned enchilada sauce.  That stuff is loaded with additives and preservatives, and other ingredients that I’m trying to avoid as much as possible!  

5 Minute Blender Enchilada Sauce |

The other day I was in the kitchen, eyeballing a package of chicken breasts I had thawing, and wondering what the heck I was going to make for dinner!  I really wanted enchiladas, yet didn’t want to compromise my eating plan.  However,  once I began thinking about what makes enchilada sauce so yummy I knew I could make a homemade version that would put the store-bought sauce to shame!  Obviously it has a tomato base and seasonings…so I looked in the pantry and found a can of organic fire roasted tomatoes and a can of tomato sauceโ€ฆthis seemed like a great place to start!  I knew some chili powder was needed, onions and roasted garlic would also be key components of my version of enchilada sauce, as well as a generous portion of smoky cumin!  I used roasted garlic I had tucked away in the fridge for just such an occasion – I always make several bulbs at a time when I make roasted garlic, then refrigerator the unused cloves to use in other recipes.  You can also purchase roasted garlic at the store, but to see how I make it, click here.  As I was blending it all together I realized I needed a little liquid to get just the perfect saucy consistency so I added chicken stock for a little more flavor, but you could certainly substitute water for a vegan version of enchilada sauce!  

5 Minute Blender Enchilada Sauce |

In the end, I absolutely could not have been happier with this incredible enchilada sauce!  It tastes better – fresher and more authentic than any sauce I’ve ever had from a can!  I did eventually make those Chicken Enchiladas for dinner…but that’s another post…keep an eye out for that recipe coming up soon on CEBH!!!

5 Minute Blender Enchilada Sauce |

If you’ve got 5 minutes and a few simple pantry items, then you’ve got a homemade enchilada sauce that will knock your stocks off!  Try this once and you’ll never go back to the canned version…I promise!

Five Minute Blender Enchilada Sauce
Serves 12
If you've got 5 minutes and a few basic pantry items then you can make this fresh and flavorful no-cook enchilada sauce!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
23 calories
4 g
1 g
0 g
1 g
0 g
69 g
181 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 23
Calories from Fat 4
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg
Sodium 181mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 14.5 ounce can fire roasted tomatoes
  2. 1 8 ounce can tomato sauce
  3. 1/2 of a large onion, cut into chunks
  4. 1 entire bulb of roasted garlic, or about 1 tbsp store-bought
  5. 1 tbsp ground cumin
  6. 2 tbsp chili powder
  7. 1/2 tsp salt
  8. 1 cup chicken stock or water
  1. Place all the ingredients in a blender, secure the lid, and blend on low until everything is well combined.
  2. Gradually increase speed, blending 3-5 minutes until sauce is well blended and smooth.
  3. If desired, add more liquid for a thinner sauce.
  4. Taste for seasoning and adjust as desired.
  1. This sauce makes enough for a huge pan of enchiladas with some sauce leftover.
  2. Leftovers can be stored in the refrigerator for several days, or transferred to the freezer for use at a later date.
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12 Comment

  1. This is such an easy recipe to follow. I would definitely add this to my recipe box. The fresh fire roasted tomatoes would just transform this into something delicious. We eat a lot of tacos and enchiladas too in my family and this sauce would be the perfect addition to our Taco Tuesdays.

    1. Thank you! I hope you and your family like it!

  2. Oh this is just fabulous! I absolutely love the flavours (especially the hint of cumin) – I’ll be making several batches of these and save them for a ‘rainy’ day! ๐Ÿ™‚

    1. Thanks, Tina! Cumin makes everything better! ๐Ÿ˜‰

  3. The hubby loves Americanized Mexican food.. .and lucky for him . ..a Mexican/Venezuelan restaurant just opened on the first flour of our apartment building. Unlucky for him, his doctor just told him to eliminate dairy from his diet which means he will be looking for alternatives to satisfy his craving. This is perfect for that.

    1. I’m sorry your husband has to limit dairy…but it’s not really all that hard for the most part! I bet the aroma from that restaurant is incredibly tempting!

  4. I love making my own enchilada sauce and I love the use of fire roasted tomatoes, I must try that next time.

    1. It’s so much better than canned, right?!?

  5. I love your idea of roasting a bunch of garlic at once and keeping it on hand for later use. I never think of that and am always wishing I had roasted garlic but don’t feel like waiting around to make it! This sauce looks perfect and even though it may be Americanized ethnic food I bet it tastes pretty amazing. Can’t wait to try!

    1. I hope you like it!!! The garlic thing took me a while to figure out…kinda slow on the uptake!!! ๐Ÿ˜‰ Let me know what you think of the sauce when you get a chance to make it!

  6. […] For many years this has been a family favorite, frequently requested dinner at our house!  Even when I struggled to feed a very picky youngster, this was something I could always get her to eat – though she did prefer it when I left out “the green things”!  I love this enchiladas recipe for many reasons…I can prepare all the components ahead of time, or even assemble the entire dish and refrigerate it until I’m ready to pop it in the oven.  I also like the fact that I’m getting some healthy proteins in our diets, and it’s easy to sneak in extra vegetables – they don’t even know how many times they’ve eaten shredded zucchini in their enchiladas! ๐Ÿ˜‰  The homemade Enchilada Sauce is the real key to making these extra delicious and healthy…I’m including a link to that recipe here.  […]

  7. […] eating it for a few days just exactly as I had prepared it, I addded some shredded chicken and homemade enchilada sauce and morphed it into Spicy Quinoa Suffed Peppers!  It was super tasty and my husband […]

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