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Homemade Enchilada Sauce
Prep:
5
minutes
mins
Cook:
7
minutes
mins
Total Time:
12
minutes
mins
Yield:
10
servings
Course:
Condiment
Cuisine:
Mexican
Calories:
22
kcal
Author:
Jessica Gavin
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.
Ingredients
▢
1
tablespoon
(
15
ml
)
olive oil
▢
2
teaspoons
(
3
g
)
minced garlic
▢
1
teaspoon
(
1
g
)
cumin
▢
½
teaspoon
chili powder
▢
¼
teaspoon
chipotle chili powder
▢
¼
teaspoon
black pepper
▢
¼
cup
(
82
g
)
chipotle chilis
,
canned in adobo sauce
▢
1
cup
(
240
ml
)
unsalted chicken stock
▢
1
cup
(
240
ml
)
crushed canned tomatoes
▢
1
teaspoon
(
4
g
)
kosher salt
Special Equipment
2-3 qt. Saucepan
Countertop Blender
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.
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
Calories:
22
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
205
mg
|
Potassium:
78
mg
|
Fiber:
1
g
|
Sugar:
0.02
g
|
Vitamin A:
250
IU
|
Vitamin C:
3.3
mg
|
Calcium:
10
mg
|
Iron:
0.4
mg
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