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A jar of homemade enchilada sauce

Homemade Enchilada Sauce

  • Author: Vicky & Ruth
  • Yield: 1 1/2 cups 1x
  • Diet: Vegan


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. 



  • 1 tbsp olive oil
  • 6oz tomato paste
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup water
  • 2 tsp agave or maple syrup
  • 2 chipotle peppers in adobo  (SEE NOTE 1)


  1. 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
  2. Transfer the sauce to a blender, add the chipotle peppers and blend until smooth


  1. 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.
  • Category: Sauces and condiments
  • Method: Stovetope
  • Cuisine: Mexican


  • 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

Keywords: vegetarian, kosher, spicy, spices, gluten-free