I had no intention of posting this recipe. Enchilada sauce? That’s so boring. But holy cow, after tasting this, I knew I had to share. And selfishly, I’m documenting this for further use. I have this tendency to concoct things and tell myself I’ll remember how to recreate it next time. Kinda like how I told myself I’d never forget high school Spanish. And like how I told myself I didn’t need a video of our wedding. Moral of the story—I can’t remember mucho.

Spicy, sweet, and sour. The chef at our favorite mexican restaurant dances around the place exclaiming this while throwing out kisses. It’s quite the experience. I’m pretty sure I would have made him proud with this enchilada sauce. It’s eh spicy, eh sweet, and sour, as said with an accent. And super easy too. I’ll spare you the kisses and share the recipe instead. De nada.


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Tomato-Jalapeno Enchilada Sauce

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  • Yield: 4-5 cups 1x


  • 25 oz. tomato sauce, canned
  • 1 sweet onion, sliced
  • 1 clove garlic
  • 36 jalapeño slices, jarred
  • 3/4 tsp. chili powder
  • 3/4 tsp. cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 2 tbsp. fresh cilantro
  • 2 tbsp. white wine vinegar
  • 3/4 c. chicken stock
  • 1/4 c. sour cream or plain greek yogurt
  • Coarse salt and ground pepper
  • Pinch of sugar


  1. Combine all ingredients in blender and puree until smooth.
  2. In a medium sauce pan, add tomato mixture and simmer, stirring until thickened, about 10 minutes.
  3. Pour over enchiladas.


• To make vegetarian, substitute chicken stock for vegetable stock.

• Leftover sauce saves up to 2 weeks in fridge.

• Here’s my shortened enchilada recipe: we typically use corn tortillas and fill with chicken, sautéed peppers and onions, and mexican cheese. Top with enchilada sauce and cheese. Bake for 25 minutes. Easy peasy!

• To keep your corn tortillas from breaking, fill a saute pan with water (1/2″ high) and cook on medium heat. Place the tortilla in pan for about 10 seconds. Flip and repeat. Tortilla should be pliable.

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Recipe adapted from Martha Stewart.

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