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
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Romesco sauce - Spanish Roasted Pepper sauce
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Chimichurri - Argentinian fresh herb sauce
DID YOU ENJOY OUR HOMEMADE ENCHILADA SAUCE RECIPE?
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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.
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
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How can I store this to stay fresh and for how long?
Reply
Vicky & Ruthsays
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.
Reply
Ashsays
I can’t find chipotle peppers in the uk supermarkets. How much chipotle paste do I use?
Reply
Vicky and Ruthsays
Use the same amount of chipotle paste.
Reply
Vicky and Ruthsays
Hi Ash, use the same amount of chipotle paste as chipotle peppers.
Reply
Kimsays
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!
Reply
Vicky and Ruthsays
Thank you! We are so happy to hear that you liked it!
This homemade Red Enchilada sauce is an aromatic and vibrant red sauce made with a combination of dried red chili peppers, tomatoes, onions, garlic, and spices. This sauce tends to have a rich and robust flavor profile with a moderate level of spiciness.
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.
If you prefer a creamy enchilada sauce, La Victoria Creamy Chili premade enchilada sauce is the best enchilada sauce at the grocery store. This premade enchilada sauce, which comes in a jar rather than a can, isn't spicy at all, even though it has the word “chili” in its name.
The most common “red” enchilada sauce may also be called salsa roja, salsa roja para enchiladas, or mole rojo. This is a sauce made out of ancho/pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc.
Dishes such as enchiladas can be authentic or of the Tex-Mex variety. Authentic Mexican enchiladas have a variety of ingredients wrapped and often fried. They can be topped with cheese, chicken, lettuce, or sauces. Tex-Mex enchiladas are typically baked and are made with beef and cheese.
Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.
Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
If you taste your enchilada sauce and find it has a bitter or sour aftertaste, this could be simply due to the acidity of the peppers or tomato, if added. Not to worry. Mix in agave syrup or brown sugar, starting with 1/2 teaspoon and adding more until the taste is evened out to your liking.
Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.
How long is Enchilada Sauce good for? Enchilada Sauce should be stored in the refrigerator in an airtight container. When properly stored, it is good for 5-7 days. It will thicken in the refrigerator so just thin it out with some water or chicken broth.
Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.
Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.
The main difference is that red sauce is made from dried red chile peppers instead of green peppers, and the spices used are sometimes slightly different. This sauce has vinegar, garlic, onions, and other spices like oregano, chili powder, and basil.
Enchilada sauces are smooth, chili-based sauces that include salsa roja (red enchilada sauce), chile con queso (cheese-based sauce), verde sauce (green enchilada sauce), and mole sauces.
The main difference is that red sauce is made from dried red chile peppers instead of green peppers, and the spices used are sometimes slightly different.
As with any color chili, green sauces range from mild to hot. Red enchilada sauce, on the other hand, is typically made from a variety of red chilies, vinegar, onions, garlic and spices. Some "quick" versions of red enchilada sauce may use red tomato sauce or paste as a base.
These two sauces might overlap in their ingredients, but the key difference is that enchilada sauce is thin, smooth, and served hot. It's also considered an important part of dishes like enchiladas, while salsa roja is a cold table sauce that can be added to anything.
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