Low Sodium Red Enchilada Sauce

This easy enchilada sauce comes together in just 5 minutes using a blender — no cooking required. By using no-salt-added canned tomatoes and homemade taco seasoning, it’s naturally kidney-friendly and lower in sodium than store-bought sauces. You can control the spice level by adjusting the jalapeños, making it great for the whole family.

Ingredients Needed

• 2 cans (14 oz each) no-salt-added diced tomatoes: base for the sauce.
• 1–2 jalapeño peppers, seeded: adjust for heat preference.
• ½ medium red onion: roughly chopped for sweetness.
• 4 garlic cloves: fresh for bold flavor.
• 1 tsp DIY salt-free taco seasoning: or more to taste.
• 1 tsp oregano: adds earthy, Mexican flavor.

How to Make Low Sodium Red Enchilada Sauce

Blend Ingredients:
Add tomatoes, jalapeños, onion, garlic, taco seasoning, and oregano to a high-speed blender or food processor. Blend on high until completely smooth.

Adjust Seasoning:
Taste and adjust spice level by adding more jalapeño or taco seasoning if desired.

Store or Use Immediately:
Use right away in enchilada recipes or store in the fridge or freezer for later use.

Recipe Tips

• Use DIY salt-free taco seasoning for full sodium control.
• Add extra oregano or cumin for a deeper Mexican flavor.
• Blend longer for an extra-smooth texture.
• Roast jalapeños beforehand for a smoky flavor twist.
• Works as a topping for tacos or burritos too, not just enchiladas.

How to Store & Reheat

• Room Temperature: Not recommended; refrigerate promptly.
• Fridge: Store in airtight container up to 5 days.
• Freezer: Freeze up to 6 months; thaw in fridge overnight and stir before use.

Nutrition Facts (Per 1 cup, approx.)

• Calories: 107
• Sodium: ~40 mg (depends on tomato brand)
• Protein: 2 g
• Fat: 1 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 10 g

FAQs

Is enchilada sauce usually high in sodium?
Yes, most canned enchilada sauces are high in sodium. This version uses no-salt-added tomatoes and homemade seasoning for a kidney-friendly option.

Can I make this sauce spicier?
Yes, keep the seeds in the jalapeños or add extra chili powder for more heat.

Can I cook the sauce after blending?
You can simmer it for 5–10 minutes to thicken and deepen the flavor, but it’s not required.

What recipes can I use this sauce in?
Perfect for enchiladas, burritos, casseroles, and even as a base for Mexican soups.

Try More Recipes:

• Low Sodium Vegetable Curry
• Low Sodium Thai Curry Recipe
• Low Sodium Lentil Curry

Low Sodium Red Enchilada Sauce

Recipe by Evelyn ReedCourse: SauceCuisine: AmericanDifficulty: Easy

Servings

4 cups

servings

Prep time

5

minutes

Cooking timeminutes

Calories

107

kcal

A smooth, flavorful enchilada sauce made with no-salt-added tomatoes and fresh jalapeños — perfect for low sodium diets.

Ingredients

• 2 (14 oz) cans no-salt-added diced tomatoes
  

• 1–2 jalapeño peppers, seeded
  

• ½ medium red onion, chopped
  

• 4 garlic cloves
  

• 1 tsp DIY salt-free taco seasoning
  

• 1 tsp oregano

Directions

• Combine all ingredients in a blender or food processor.
• Blend on high until completely smooth.
• Taste and adjust seasoning; use immediately or store for later.