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Homemade low Sodium Enchilada Sauce

Homemade sauces are always better than store-bought, and this Homemade Low Sodium Enchilada Sauce recipe is no exception.
Prep Time 10 mins
Cook Time 10 mins
Course Snack
Cuisine American
Servings 3 Cups
Calories 73 kcal


  • 1 Cup Water
  • 3 Piece Cloves garlic minced
  • ½ Cup Onion Finely minced
  • tsp Olve oil
  • 1 tbsp Cumin
  • 2 tbsp Chili powder
  • 20 oz Tomato sauce can Hunt’s


  • The first step in this recipe is to heat olive oil over medium-low heat. Next, add a diced onion and simmer for 3-5 minutes or until softened.
  •  Then mix together the garlic, chili powder, cumin and salt before adding it into your saucepan with tomato sauce & water mixed together; cook on low for 5 more minutes.
  • Enchilada sauce is a versatile staple that can be used as soon as it's made, or frozen for future use. It will also keep in the fridge for 2-3 days if you're not cooking up your enchiladas right away.
Keyword Homemade low Sodium Enchilada Sauce