Yields 3 cups


  • 2 tablespoon canola oil
  • 2 small yellow onion, peeled and chopped
  • 4 garlic cloves, minced
  • 5 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 2 teaspoon smoked paprika
  • (2) 15 ounce can tomato sauce
  • 1.5 cups water
  • salt, to taste


  1. Heat the canola oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and the spices and saute for 30 seconds. Add the tomato sauce and water, and bring to a boil. Remove from heat.
  2. If you’d like your sauce to be smooth, process in a food processor.
  3. Use the sauce immediately or store in an air tight container in the fridge for up to 5 days or freeze for future use. Enjoy!

Credit https://flavorthemoments.com/ten-minute-homemade-enchilada-sauce/