5 Minute Blender Enchilada Sauce Recipe - Skillful Cook
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5 Minute Blender Enchilada Sauce

25 reviews / 4.5 average

Quick and easy sauce, quick and easy post.

I use this sauce or similar variations of it in so many recipes - it's definitely time for this little life hack to get its own space as a real recipe on this here blog.

I better start with the disclaimer that this sauce won't be for everyone - if you want the traditionally silky-smooth canned enchilada sauce vibe, this probably isn't for you. But if you like adding colorful, fragrant vegetables into your life whenever possible and you're okay with some texture (and a TON of flavor) in your sauces, you and I belong to the same Enchilada Sauce family. Hello and welcome.

Essentially this is my version of super fast, super easy, ready in five minutes homemade blender enchilada sauce. (affiliate link)

It's a veggie-based sauce since the base is a full can of whole tomatoes, jalapeños, onions, and garlic (and traditionally enchilada sauce is made with a broth and spices base). It's chunkier, which, if you've read this blog for any length of time, you'll know that I'm very okay with, and it adds tons of fresh flavor to any Mexican-inspired recipe that requires a simmer or pour-over sauce.

How To Make Our Blender Enchilada Sauce:

Enchilada sauce in a blender.

You CAN simmer this down before using it to really pack in the flavor and depth and boom-pow factor, but you don't have to. When I'm in a rush, I just whir this up in the blender and pour it over my enchiladas and get right along my merry way.

You CAN freeze this recipe, too, and you should. If I'm making enough for one recipe, I'll usually just get double the ingredients and make another batch. That way I can save myself a nice big jar of it in the freezer for an upcoming busy night when I need a homemade meal in three-two-one-NOW.

Fresh, homemade, healthy, and not super authentic but still ultra delicious - this is my version of homemade enchilada sauce (made in the BLENDER in FIVE MINUTES).

Ways to use this sauce:

  1. Lazy Girl Enchiladas
  2. Lentil Quesadillas
  3. Chicken Enchilada Casserole
  4. Skillet Chicken Tortilla Pie
  5. Spicy Lentil Nachos with Three Cheese Sauce
Enchilada sauce in a jar with a spoon.
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Blender Enchilada Sauce in a jar.

5 Minute Blender Enchilada Sauce

  • Author: Skillful Cook
  • Total Time: 5 minutes
  • Yield: makes about 4 cups 1x


This 5 Minute Blender Enchilada Sauce is quick, easy, and full of vegetables! Healthy, easy, homemade enchilada sauce. Enjoy!


Units Scale
  • one 28 ounce can whole peeled tomatoes
  • 1 cup water
  • 3 tablespoons chili powder
  • 3 tablespoons taco or Southwestern seasoning
  • half an onion, chopped
  • 3 cloves garlic
  • 1 jalapeno, ribs and seeds removed
  • 1/2 teaspoon salt (more to taste)


  1. Blend everything together.
  2. Enjoy! 



For extra flavor and depth, simmer it all together for a while, maybe 15-30 minutes. But you can use it right out of the blender, too.

Freezes just fine!

Nutrition is for half a cup (1/8th of the recipe).

A previous version of this recipe used 28 ounces of water (refilling the can of tomatoes once), but due to reader feedback and our own re-testing, we've changed it to 1 cup of water.

  • Prep Time: 3 mins
  • Cook Time: 2 mins
  • Category: Sauce
  • Cuisine: Mexican

Keywords: enchilada sauce, blender enchilada sauce, easy enchilada sauce

10 genuis ways to use a blender collage of images.

One More Thing!

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This recipe is part of our Sauces That Make Everything Better roundup. Check it out!

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    1. Skillful Cook Logo

      I’ve done the canned route or the “uh, we don’t really need enchilada sauce anyone” route. So making this quickly in a blender? Sounds awesome. Chunky is cool with me too. Smooth or chunky really. Sounds like I’m talking about my Dachshunds here!

  1. Skillful Cook Logo

    I was kinda wondering why you hadn’t given this it’s own recipe, because it is special all on its own! And being a girl that kinda hates traditional enchilada sauce (can I have white cheese instead of the “special” enchilada sauce at EVERY Mexican restaurant), this is right down my alley 🙂

    happy Tuesday! yay for surprise posts 😉

  2. Skillful Cook Logo

    FINALLY! Tnx. But erm… what’s refilled 2x mean? Drain n rinse the tomatoes? Or add water?

      1. Skillful Cook Logo

        You are correct! The original recipe was published with an error, which has now been fixed. The correct instructions are to refill the can with water only once. This should bring your yield much closer to 4 cups. Sorry for the confusion!

        1. Skillful Cook Logo

          Seems to me that 28 oz of can tomato and 28 oz water is about 7 cups and that’s before adding everything else. What’s wrong here?
          A quick responce would be great, as I’m making it now for dinner. Mahalo

  3. Skillful Cook Logo

    Making homemade enchilada sauce is so much better than store-bought!! I love how simple this recipe is, perfect for a weeknight meal!: )

  4. Skillful Cook Logo

    Oh, you are a cook after my own taste buds. This is so like the sauce I make, only I use fresh tomatoes. Sometimes I add a little creamy homemade yogurt to give it a little extra smoothness and hint of bite. That’s because my long-ago homemade enchilada sauce recipe called for sour cream, which we gave up eons ago.

    Totally good stuff to keep on hand. Pinning.

  5. Skillful Cook Logo

    You had me sold at 5 minutes. Since I eat a lot of Mexican food around these parts, there is no doubt I’ll be adding this echilda sauce to my weekly rotation.

  6. Skillful Cook Logo

    JUST made an enchilada recipe that called for making a tomato sauce instead of traditional enchilada sauce, and I was kind of grumpy about the whole thing. It was so good though! I’m converted. I’ll add yours to the list for the next batch! Also…was slightly confused by the water/broth thing, too–is it another 56 oz. of liquid you added?

    1. Skillful Cook Logo

      Hi, Tessa! The original recipe was published with an error, which has now been fixed. The correct instructions are to refill the can with water only once. This should bring your yield much closer to 4 cups. Sorry for the confusion!

      1. Skillful Cook Logo

        So sorry for my confusion but the amended recipe reads to add a cup of water but filling up a 28 oz can once would be more like 3 1.2 cups. Which is correct for the water measurement? Thank you!

        1. Skillful Cook Logo

          Hi Susie! Based on reader feedback, we changed the amount of water to 1 cup.

  7. Skillful Cook Logo

    I’ve never made my own enchilada sauce either but this looks so easy and amazing. We are huge Mexican food lovers over here and enchiladas are a personal fave because the reheat so well for leftovers!

  8. Skillful Cook Logo

    Now THIS is those recipes that I love! Takes you two seconds and boom!!! You’re done! GENIUS! I love it!

  9. Skillful Cook Logo

    This is so great, not just because it’s a healthier version but I live in Denmark far away from my mom in California and I can’t find any enchilada sauce here to make her recipes! Thanks so much 🙂

    I also tried out your Moroccan Salad last night and I think I’m going to make a version for my blog today it was so amazing!

    Danika Maia