Enchilada Sauce

by Terri Peña

Enchilada Sauce is one of those great things to have on the shelf.  Leftover chicken or a couple cans of beans, and whatever veggies you have on hand can make an impressive meal.

If you have a stack of corn or even flour tortillas then you can go the traditional enchilada route.  Only have a few tortillas?  Use them as a crust for enchilada pie.  No tortillas?  I bet you have bag of cornmeal to use for tamale pie.  What about tortilla chips?  The one ingredient essential to pulling it all together is a tasty sauce.

Enchilada Sauce

Yield: Makes approximately 5 pints.


  • 8 cups thick tomato juice ( I like organic R.W. Knudsen)
  • 1 cup cider vinegar
  • 1/2 cup corn syrup
  • 3 tablespoons chili powder (use a good one, the flavor really comes through)
  • 1 tablepoon salt
  • 1/2 teaspoon cayenne (feel free to add more or less)
  • 1/2 teaspoon Tapatio or your favorite hot sauce

Cooking Directions

  1. Combine all ingredients in a large stainless steel pan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until sauce reaches the consistency you prefer.
  2. Ladle hot sauce into clean jars, leaving 1/2 inch head space. Wipe the jar rims clean to ensure a good seal, cover with two piece lids and process in boiling water bath for 30 minutes.

Please see Water Bath Canning for detailed instructions.

More Recipes:

Onion Relish
Vegetable Stew

Photos © Terri Peña