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Red Enchilada Sauce


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 coves garlic minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 15 oz can tomato sauce
  • 1 cup chicken stock


  • In a medium sauce pan heat oil over medium-high heat. Add onion and cook until just browned, about 5 minutes. Add garlic, chili powder, cumin, salt and oregano. Mix well and cook for 30 seconds, stirring constantly. You want to saute your spices for a few seconds because it will give your sauce a more robust flavor.
  • Stir in tomato sauce and chicken stock. Bring the mixture to a simmer and cook over medium-heat for about 8-10 minutes, stirring occasionally.
  • Remove the pan from the stove. Let cool for about 5 minutes. Then place ingredients into a blender and process until smooth.
  • Use right away or refrigerate for up to one week.