About this recipe
This chipotle enchilada sauce recipe is straightforward and a lifesaver when life gets hectic. It’s a great starter for making enchiladas, burritos, chilaquiles, or migas—anything Mexican. I usually prepare it in large batches, store it in the fridge, or freeze it.
How to make enchilada sauce?
- Sauté the aromatics. Add the tablespoon of oil and the onion in a saucepan over medium heat. Add garlic and leave for three minutes when the onion is translucent. Be careful not to let it burn.
- Add the spices. Add the dried oregano, ground cumin, chipotle powder, and salt. Leave for a minute or until the spices’ aroma is released.
- Tomato sauce. Add the tomato puree and water; some splatter may happen.
- Blend. Using a food processor (affiliate link) or a blender, liquefy until entirely smooth.
How to use the homemade red enchilada sauce?
As I mentioned, this enchilada sauce is so versatile that it can be used in many ways: You could use it to make enchiladas or an enchilada casserole, as a base for a soup, or even as a simple salsa for nachos, chilaquiles, quesadillas, or burritos.
Want super easy and flavorful enchiladas?
Grab a baking dish (affiliate link) and put this enchilada sauce in a spoonful or two. Roll warm corn tortillas filled with brown rice, black beans, and greens. Place them on the enchilada sauce, pour more sauce on top, and bake for 20 minutes. Serve with diced avocado, chopped cilantro, and sliced red onion. And there you go, dinner in under 30 minutes.
most asked questions
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Easy homemade enchilada sauce
Equipment
- Blender or immersion blender
Ingredients
- 1 tablespoon oil with a neutral taste I use avocado oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chipotle chile powder
- 1½ cups tomato puree
- 1½ cup water
Instructions
- In a saucepan add the tablespoon of oil and the onion. When the onion is translucent add the garlic and leave for three minutes. Be careful not to let it burn.
- Add the oregano, cumin, chipotle, and salt. Leave for a minute or until the aroma of the spices is released.
- Add the tomato puree and water. Mix well and simmer on low for five minutes.
- Test and adjust seasoning if necessary.
- Using a food processor or a blender, liquefy until completely smooth.
- Store in jars in the fridge or freeze.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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