Homemade Enchilada Sauce is so much better than the ones found canned or jarred in supermarkets, and you can make it in just a few minutes! This is a bold and smoky sauce that adds incredible depth of flavor to your favorite enchilada recipes.
We’ve made so many different enchilada sauces over the years that we really came to understand what makes a good sauce. We want a little bit of spice, a thick and creamy texture, and ingredients that you already have in your pantry. This sauce will change the way you approach enchilada night! Make a double batch and stick some in the freezer for later. Trust us on this one.
Canned enchilada sauce has a thin and runny texture, and we found that most recipes we found online didn’t have the deep, smoky flavors we were craving. This homemade enchilada sauce has an intense and bold flavor, and when it’s added to your favorite enchilada recipe it will blow your mind!
Mild Homemade Enchilada Sauce
When made as directed, this is a pretty spicy sauce! That’s just how we like it, but if you want a milder flavor or you have little ones in the house we’d recommend using half or even none of the chipotle peppers in the recipe.
Chili Powder in Enchilada Sauce
In the US chili powder is generally a blend of spices that does include chilies but also has cumin, garlic powder, and herbs that dampen the heat of the chilies. In other countries, chili powder is made only from chilies! Keep this in mind when shopping for chili powder outside the US, so you don’t burn your mouth ;-)!
How to Use Enchilada Sauce
Of course, this sauce is made with enchiladas in mind! You could use it in so many other ways, though. Put it in your favorite soup for a kick of bold flavor, add a drizzle to nachos or dips, or add some into a casserole for some memorable flavor.
Other Sauce Recipes You May Like
- Schug - Hot Yemenite Condiment - Spicy Yemenite sauce
- Pesto - Italian basil sauce
- Romesco sauce - Spanish Roasted Pepper sauce
- The Best Tomatillo Salsa Verde - Mexican Sauce
- Chimichurri - Argentinian fresh herb sauce
DID YOU ENJOY OUR HOMEMADE ENCHILADA SAUCE RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Homemade Enchilada Sauce
- Yield: 1 ½ cups 1x
- Diet: Vegan
Description
Homemade Enchilada Sauce is so much better than the canned variety, and you can make it in just a few of minutes! This is a bold and smoky sauce that adds incredible depth of flavor to your favorite enchilada recipes.
Ingredients
- 1 tbsp olive oil
- 6oz tomato paste
- 2 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 cup water
- 2 tsp agave or maple syrup
- 2 chipotle peppers in adobo (SEE NOTE 1)
Instructions
- To prepare the sauce, heat the olive oil in a medium saucepan. Add the tomato paste, chili powder, smoked paprika, garlic, cumin, salt, and cinnamon and cook over medium heat for 2 minutes, stirring constantly. Add the water and agave, reduce the heat to medium-low and cook for 3 minutes
- Transfer the sauce to a blender, add the chipotle peppers and blend until smooth
Notes
- This amount of chipotle peppers yields a hot enchilada sauce. For a milder option, use half of the amount or omit it altogether. You may also use a prepared chipotle pepper paste which may be milder.
- In the US chili powder is generally a blend of spices that does include chilies but also has cumin, garlic powder, and herbs that dampen the heat of the chilies. In other countries, chili powder is made only from chilies! Keep this in mind when shopping for chili powder outside the US, so you don’t make it too spicy!
- Category: Sauces and condiments
- Method: Stovetope
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 31
- Sugar: 2.6
- Sodium: 70
- Fat: 1.3
- Saturated Fat: .2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: .8
- Protein: ,7
- Cholesterol: 0
Steve
How can I store this to stay fresh and for how long?
Vicky & Ruth
Store in a glass jar fitted with a tight lid in the fridge for up to 5 days. Alternatively, you can freeze the enchilada sauce in a freezer bag and defrost before using.
Ash
I can’t find chipotle peppers in the uk supermarkets. How much chipotle paste do I use?
Vicky and Ruth
Use the same amount of chipotle paste.
Vicky and Ruth
Hi Ash, use the same amount of chipotle paste as chipotle peppers.
Kim
This enchilada sauce totally elevated my dish! I used an immersion blender to get the sauce really smooth. Wonderful flavor and you get a thick sauce without making a roux!
Vicky and Ruth
Thank you! We are so happy to hear that you liked it!