This site contains affiliate links. Please see Policies for more information.
This red enchilada sauce recipe is easy to make and just takes a few minutes! Use your blender to make your healthy enchilada sauce the right consistency for you, and enjoy a traditional red enchilada sauce on your dinner tonight!
What kind of spices are in this healthy enchilada sauce?
This red enchilada sauce is super easy. It includes ingredients that you likely already have at home! You’ll need a salt, oregano, all spice, garlic powder, and onion powder.
Most of the spices will help enhance the flavor of the Colorado chilis! If you want more spice in your life you can always add a little bit of cayenne pepper to the recipe as well. Remember to add a little bit at a time, you can always add more but you can’t take it back ;)
Why is this the best enchilada sauce?
I might be a little biased but I think this is a super easy red enchilada sauce. I also think it’s the best enchilada sauce because it’s a more healthy option.
Canned red enchilada sauce is not great for most healthy eating plans and it’s also loaded with sodium. This homemade red enchilada sauce is lower in sodium, has fewer ingredients, and makes a good amount (in a little time)!
Is this a healthy blender recipe?
Yes! Like most processed foods canned enchilada sauce has a ton of sodium. Apart from the sodium I also don’t like to have too many crazy ingredients in my recipes. 21 Day Fix has taught me to eat clean and that’s hard to do with canned sauces!
This healthy blender enchilada sauce is super easy and the flavor is so much more complex than the store bought variety.
What can I substitute for red enchilada sauce?
If you don’t have time to make this quick blender enchilada sauce you can substitute spaghetti sauce with added garlic, oregano, cumin, and chili powder to taste. If you already have a clean spaghetti sauce prepped you can try and convert some for an even quicker enchilada sauce.
I’d use 1 teaspoon of garlic, oregano, cumin, cayenne pepper, and 2 teaspoons of chili powder to start and see how it goes! You can add some water to thin it out a bit as well.
Can I freeze this healthy red enchilada sauce?
You can freeze portions of this red enchilada sauce for use in whatever recipes you like! Having some prepped ahead of time so I can just thaw it out and use it for enchiladas, healthy carne asada, or even with tacos / burritos! I love using these silicone ice cube molds to freeze this recipe, or my egg bite molds!
Freeze the enchilada sauce in 1/4 cup or 1/2 portions for easy defrosting and measuring.
How much does this healthy enchilada sauce recipe make?
This easy enchilada sauce makes about 3 cups. That’s more than you’ll find in most store bought canned varieties BUT this is a thicker enchilada sauce.
My blender enchilada sauce is meant to be thicker. If you prefer a thinner sauce you can just add small amounts of water after it’s mixed up until you get the consistency that you prefer. It’s not going to impact the flavor unless you really go crazy with the water so don’t worry about that!
Is red enchilada sauce the same thing as taco sauce?
Not exactly. Red chili sauce and taco sauce are usually pretty thick and are made with a variety of other peppers. I think that this easy red enchilada sauce is closer to a true enchilada flavor and not quite the same thing as a taco sauce or a red chili sauce.
Some other kinds of chili sauces are oil based and the spaghetti sauce substitute I mentioned above is closer to a Mexican chili sauce which would be tomato based!
Taco sauce at the end of the day is a more mild flavor in my opinion. You’ll find way more depth of flavor in this enchilada sauce.
What recipes can I use this easy sauce with?
You can use this easy enchilada sauce in so many different ways. You can top tacos with it, add it to your favorite burrito bowls, or of course you can make enchiladas! I think it would be amazing with these pork carnitas or even with these crockpot chicken fajitas.
How do I make this enchilada sauce?
- Add all the ingredients for the enchilada sauce into a large sauce pan.
- Bring the sauce to a boil in high heat. Then reduce the heat to medium and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
- Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
- Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
Is this a low sodium enchilada sauce?
I wouldn’t consider this a super low sodium food. In one cup of this sauce there’s about 800 grams of sodium, in a canned version you’re looking at about 1200 grams of sodium.
Of course you won’t be eating a whole cup of this sauce at a time but if you need to lower the sodium you can reduce the amount of salt you include to 1/2 teaspoon or even omit it altogether if you really want! I haven’t tried it with a sodium free or low sodium alternative but you could try that as well!
Healthy Eating Plans
21 Day Fix:
This is a tough one–I’d personally count a 1/2 yellow container per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it.
Weight Watchers:
This is technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit ;)
{The Best} Healthy Red Enchilada Sauce Recipe
Equipment
- Kitchen Knife
- Cutting Board
- Vitamix Blender
Ingredients
- 20 Colorado Red Chili Pods dried, stemmed, and seeded
- 3 cups water
- 1/4 cup white vinegar
- 1 tsp oregano
- 1/2 tsp all spice
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Add all the ingredients for the enchilada sauce into a large sauce pan. 20 Colorado Red Chili Pods, 3 cups water, 1/4 cup white vinegar, 1 tsp oregano, 1/2 tsp all spice, 1 tsp garlic powder, 1 tsp onion powder
- Bring the sauce to a boil in high heat. Then reduce the heat to medium and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
- Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
- Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
Video
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
I make my own enchilada sauce all the time. You are right, it has way less salt. :)