Homemade Enchilada Sauce

This easy homemade enchilada sauce is packed with authentic Mexican flavors! Skip the store-bought sauce because this recipe is ready in under 15 minutes and can be made ahead of time for quick meal prep.  

Homemade enchilada sauce is a versatile condiment that can add a burst of authentic Mexican flavors to any dish. If you’re used to popping open a can of red enchilada sauce, once you try this recipe, you will never go back.

The store-bought version lacks the robust flavors of a freshly made sauce because it’s been sitting on the shelf, and the spices mellow out over time. Instead, a combination of crushed ripe tomato sauce, garlic, chipotle peppers, and generous amounts of savory and spicy seasonings maximizes the flavor. The sauce is ready in under 15 minutes and can also be made in a more substantial batch and frozen to make mealtime fast and easy!

How to make enchilada sauce

There are different ways to make enchilada sauce. Some recipes use dried poblano peppers, tomato sauce, and flour. To add instant, smoky chili flavor, and richness, I use a winning combination of simple ingredients to maximize the sauce’s flavor.

• Crushed Tomatoes: A more pulpy yet smooth sauce to add thickness to the sauce without flour and make it gluten-free. This is the base of a red enchilada sauce. I prefer to use San Marzano canned crushed tomatoes because they have the sweetest, balanced flavor.
• Chipotle Chili Peppers: The canned chili peppers in adobo sauce are smoke-dried jalapenos and pack an intense flavor. They have a subtle sweetness and a nice heat, but nothing that can’t be tolerated. Add more if you want a stronger smoky flavor. It’s a quick and easy way to add traditional Mexican flavors to a recipe.
• Spices and Seasonings: Minced garlic is infused with olive oil to give the sauce a fresh, earthy aroma. Dried seasonings like cumin, chipotle chili powder, and chili powder add savory notes. If you want to make the enchilada sauce spicier, gradually increase the amount of chipotle chili powder.
• Stock: Chicken or vegetable stock is used in this sauce to add some viscosity. This sauce is a little thickener than the canned version because I prefer how it clings to the surface of the tortillas instead of becoming a pool of thin liquid in the baking dish. However, the thickness of the sauce can be easily adjusted with more stock if desired.

1) Saute and Simmer

Garlic is first sauteed in olive oil until fragrant for about 30 seconds to boost the flavor of the enchilada sauce. The dried cumin, chipotle chili powder, and chili powder are briefly cooked in the oil to bloom the spices.

Whole chipotle peppers are then briefly cooked and broken down with a spoon before simmering. The crushed tomatoes, chicken stock, and salt are then added and simmered for about 5 minutes to infuse the flavors together.

2) Process

In a blender or food processor, the cooked enchilada sauce is mixed for about 30 seconds until smooth, with some tomato particles remaining to help break down the chipotle chili peppers. You don’t want the sauce to become too thin.

3) Use it!

This recipe makes about 2 cups of enchilada sauce, which is perfect for one tray of shredded chicken enchiladas, about ten servings. The sauce can also be made ahead of time and stored in a jar or airtight container for up to a week or frozen and defrosted when ready to use.

There are a lot of other ways to use enchilada sauce, here are some tasty suggestions:

• Taco bowls: Toss your choice of protein with the sauce for a Mexican recipe.
• Taco Sauce: Stir the enchilada sauce into ground beef, chicken, or turkey for quick tacos. Add hot sauce to make it spicier, and add some tang.
• Wet Burritos: Smother on top of a burrito, top with cheese and melt. One of my favorite ways to order Mexican food!
• Huevos Rancheros: Fry up some over-easy eggs and add some sauce on top with a crispy tostada or tortilla.
• Slow Cooker: Add chicken or pork shoulder along with the sauce, and cook until the meat is tender.
• Dips: Mix the enchilada sauce with some sour cream, greek yogurt, or a little bit of cream cheese for a quick appetizer to serve with chicken, vegetables, or tortilla chips.
• Casserole: Top vegetable, pork, or chicken enchiladas, or layer vegetables or tortillas to make a lasagna or casserole.

More Mexican recipes

• Chicken Tomatillo Bowls
• Homemade Red Salsa
• Mexican Street Corn Salad
• Cheese Enchiladas

Homemade Enchilada Sauce

This easy homemade enchilada sauce is packed with authentic Mexican flavors! Skip the store-bought sauce because this recipe is ready in under 15 minutes and can be made ahead of time for quick meal prep.  

Pin Print SaveSaved! Review

4.88 from 33 votes

Prep Time5 minutes mins

Cook Time7 minutes mins

Total Time12 minutes mins

Servings 10 servings

Course Condiment

Cuisine Mexican

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon chili powder
• ▢ ¼ teaspoon chipotle chili powder
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup chipotle chilis, canned in adobo sauce
• ▢ 1 cup unsalted chicken stock
• ▢ 1 cup crushed canned tomatoes
• ▢ 1 teaspoon kosher salt

Cook ModePrevent your screen from going dark

Instructions 

• In a medium saucepan add olive oil.
• Heat over medium heat, once hot add the garlic and saute for 30 seconds.
• Add the cumin, black pepper, chili powder, and chipotle chili powder, stir to combine and cook for 30 seconds.
• Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.
• Add the chicken stock, crushed tomatoes, and salt, stir to combine.
• Bring sauce to a boil and then reduce to a simmer until sauce is thickened, about 5 minutes.
• Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.
• Taste and season with more salt and pepper as needed.
• More chicken broth can be added to thin the consistency if desired.

Recipe Video

Equipment

• 2-3 qt. Saucepan
• Countertop Blender

Notes

• Recipe Yield: 2 cups
• Use on proteins, enchiladas or store in an airtight container for up to 7 days in the refrigerator.
• MAKE IT VEGETARIAN: Substitute chicken stock for vegetable stock.

Nutrition Facts

Serves: 10 servings

Calories 22kcal (1%)Carbohydrates 2g (1%)Protein 1g (2%)Fat 1g (2%)Saturated Fat 0.2g (1%)Polyunsaturated Fat 0.2gMonounsaturated Fat 1gSodium 205mg (9%)Potassium 78mg (2%)Fiber 1g (4%)Sugar 0.02gVitamin A 250IU (5%)Vitamin C 3.3mg (4%)Calcium 10mg (1%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.