Easy DELICIOUS Enchilada Sauce

A super easy and mega flavorful sauce that you can keep in the fridge for a variety of uses throughout the week. 

  • Author: Whole New Mary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups 1x



1 Tbsp avocado oil (or other vegetable oil)

1/4 Chile powder

1/2 tsp cumin

1/2 tsp oregano (Mexican variety if you can find it)

1/4 tsp cinnamon

1/8 tsp cayenne pepper

1 small onion, quartered

1 medium tomato, quartered

2 garlic cloves

1/2 tsp salt

2 Cups Chicken Stock

1 ounce dark chocolate


  1. In a medium, heavy bottomed sauce pot, warm 1 Tbsp of oil, then stir in all the spices.  Over medium-low heat, continue to stir, as the spices begin to toast and become fragrant.  It will only take a minute or two.  
  2. Remove from heat.  (But keep the pot handy, because you will use the same pot again)  Combine toasted spices and all remaining ingredients into a blender.  If using a vitamix, blend for 2-3 minutes.  If using other blenders, just blend a little longer…maybe 5-6 minutes.  You want the spices to blend until nice and smooth. 
  3. Pour mixture back into the sauce pan and bring to a boil.  Turn down to a low heat, and simmer, uncovered for 30 minutes, or until reduced to about 2 cups.  Remove from the heat. Lastly, stir in the dark chocolate until completely melted.  
  4. Pour into a jar and keep in the refrigerator or use immediately  in your favorite recipe!



If you feel like your sauce isn’t smooth enough, you can strain it through a fine mesh sieve.