There is nothing quite like the rich aroma of a homemade fire-roasted enchilada sauce simmering on the stovetop to get everyone excited for dinner. It combines the deep, charred sweetness of fire-roasted tomatoes with a warm blend of chili powder, cumin, and oregano.
The best part is that it cooks in about twenty minutes, making it incredibly easy to whip up whenever a craving strikes. You can use it immediately for your favourite cheesy bakes or store it away for a quick meal prep win later in the week.
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Why We Love This Recipe
- Deep Smoky Flavour: Using fire-roasted tomatoes adds a complex, charred undertone that regular canned tomatoes just cannot match.
- Ready in 20 Minutes: It is fast enough for a busy weeknight but tastes like it simmered on the stove all afternoon.
- Pantry Friendly: It relies on common spices and kitchen staples you likely already have on hand.
- Perfectly Smooth Texture: Blending the sauce ensures every tortilla gets evenly coated without any rustic, chunky distractions.
- Naturally Gluten-Free: Unlike many traditional enchilada sauce recipes that rely on a flour-based roux to thicken the mixture, this version gets its rich body entirely from the tomato paste, crushed fire-roasted tomatoes, and a quick stovetop simmer.
Ingredients
- Avocado oil
- Garlic
- Chili powder
- Ancho chili powder
- Ground cumin
- Onion powder
- Dried oregano
- Tomato paste
- Crushed fire-roasted tomatoes
- Low-sodium vegetable broth
- Apple cider vinegar
- Kosher salt
- Granulated sugar (optional)
Instructions
Toast the Garlic
Heat the avocado oil in an 11-inch (28 cm) skillet over medium-low heat. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Bloom the Spices
Add the chili powder, ancho chili powder, ground cumin, onion powder, and dried oregano to the skillet. Cook for 30 seconds, stirring continuously, to release the essential oils.
➡️What Does It Mean to Bloom Spices? Blooming spices is the simple technique of cooking ground or whole spices in hot fat, like oil or butter, before adding any liquid to the pan. Many of the flavour compounds in spices are fat-soluble, meaning they dissolve and unlock much better in oil than they do in water or broth. Taking just 30 seconds to toast the spices in warm avocado oil awakens their sleeping aromas and ensures those rich, warm flavours carry beautifully through every single bite of your sauce.
Cook the Tomato Paste
Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly in colour.
Deglaze and Simmer
Whisk in the crushed fire-roasted tomatoes and low-sodium vegetable broth until smooth. Scrape the bottom of the pan thoroughly with a whisk or wooden spoon to incorporate any caramelized tomato paste. Bring to a gentle simmer.
Reduce and Thicken
Reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Blend Until Smooth
Remove the sauce from the heat and pour the simmered sauce into a tall, narrow vessel. Use an immersion blender to process the mixture until it reaches a perfectly smooth consistency.
Finish and Season
Stir in the apple cider vinegar. Taste and season with kosher salt as needed. If the sauce tastes overly acidic from the fire-roasted tomatoes, stir in the optional ¼ to ½ teaspoon (1 to 2 mL) of sugar to balance the flavours.
Tips, Substitutions & Serving Suggestions
➡️What is Ancho Chili Powder? Ancho chili powder is made from dried, ground poblano peppers. It is much milder than standard cayenne-based chili powders, offering a sweet, fruit-forward warmth with a distinct raisin-like undertone. It provides the characteristic reddish-brown colour and authentic depth essential for traditional sauces
Smart Substitutions
- Ancho Chili Powder Alternative: If you cannot find ancho chili powder, combine ½ teaspoon (2 mL) smoked paprika and ½ teaspoon (2 mL) chipotle powder. This combination mimics the sweet warmth and subtle smoky finish beautifully.
- Oil Options: You can easily swap the avocado oil for olive oil, vegetable oil, or unflavored coconut oil.
Cooking Tips for Success
- Mind the Texture: Traditional enchilada sauce is meant to be completely smooth to coat your fillings evenly. If your canned fire-roasted tomatoes have larger, rustic pieces, do not skip the immersion blender step.
- Control the Heat: The heat in this recipe is relatively mild. If you prefer a spicy kick, add a pinch of cayenne pepper or a splash of adobo sauce from a can of chipotle peppers during the spice-blooming step.
Serving & Storage Suggestions
- How to Use It: Use this vibrant sauce for classic chicken, cheese, or beef enchiladas. It also works beautifully as a flavorful base for skillet chilaquiles, smothered burritos, or added to a breakfast hash.
- Storage: Allow the sauce to cool completely before transferring it to an airtight glass jar. Store it in the refrigerator for up to 5 days, or freeze it in a freezer-safe container for up to 3 months.
📖 Recipe
Easy 20-Min Homemade Fire-Roasted Enchilada Sauce
Ingredients
- 1 tablespoon avocado oil 15 mL
- 4 cloves garlic minced
- 1 tablespoon chili powder 15 mL
- 1 teaspoon ancho chili powder 5 mL
- 1 teaspoon ground cumin 5 mL
- 1 teaspoon onion powder 5 mL
- 1 teaspoon dried oregano 5 mL
- 3 tablespoon tomato paste 45 mL
- 1 cup crushed fire-roasted tomatoes 240 mL
- 1½ cups low-sodium vegetable broth 360 mL
- 1 teaspoon apple cider vinegar 5 mL
- Kosher salt to taste
- ¼ to ½ teaspoon granulated sugar (optional) 1 to 2 mL
Instructions
Toast the Garlic
- Heat the avocado oil in an 11-inch (28 cm) skillet over medium-low heat. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Bloom the Spices
- Add the chili powder, ancho chili powder, ground cumin, onion powder, and dried oregano to the skillet. Cook for 30 seconds, stirring continuously, to release the essential oils.
Cook the Tomato Paste
- Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly in colour.
Deglaze and Simmer
- Whisk in the crushed fire-roasted tomatoes and low-sodium vegetable broth until smooth. Scrape the bottom of the pan thoroughly with a whisk or wooden spoon to incorporate any caramelized tomato paste. Bring to a gentle simmer.
Reduce and Thicken
- Reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Blend Until Smooth
- Remove the sauce from the heat and pour the simmered sauce into a tall, narrow vessel. Use an immersion blender to process the mixture until it reaches a perfectly smooth consistency.
Finish and Season
- Stir in the apple cider vinegar. Taste and season with kosher salt as needed. If the sauce tastes overly acidic from the fire-roasted tomatoes, stir in the optional ¼ to ½ teaspoon (1 to 2 mL) of sugar to balance the flavours.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
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Notes
Tips, Substitutions & Serving Suggestions
➡️What is Ancho Chili Powder? Ancho chili powder is made from dried, ground poblano peppers. It is much milder than standard cayenne-based chili powders, offering a sweet, fruit-forward warmth with a distinct raisin-like undertone. It provides the characteristic reddish-brown colour and authentic depth essential for traditional saucesSmart Substitutions
- Ancho Chili Powder Alternative: If you cannot find ancho chili powder, combine ½ teaspoon (2 mL) smoked paprika and ½ teaspoon (2 mL) chipotle powder. This combination mimics the sweet warmth and subtle smoky finish beautifully.
- Oil Options: You can easily swap the avocado oil for olive oil, vegetable oil, or unflavored coconut oil.
Cooking Tips for Success
- Mind the Texture: Traditional enchilada sauce is meant to be completely smooth to coat your fillings evenly. If your canned fire-roasted tomatoes have larger, rustic pieces, do not skip the immersion blender step.
- Control the Heat: The heat in this recipe is relatively mild. If you prefer a spicy kick, add a pinch of cayenne pepper or a splash of adobo sauce from a can of chipotle peppers during the spice-blooming step.
Serving & Storage Suggestions
- How to Use It: Use this vibrant sauce for classic chicken, cheese, or beef enchiladas. It also works beautifully as a flavorful base for skillet chilaquiles, smothered burritos, or added to a breakfast hash.
- Storage: Allow the sauce to cool completely before transferring it to an airtight glass jar. Store it in the refrigerator for up to 5 days, or freeze it in a freezer-safe container for up to 3 months.
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