It’s so easy to make homemade enchilada sauce from scratch, and this Chipotle Enchilada Sauce version is deliciously spicy and smoky! This recipe is the quickest and easiest way to add some wow to your Taco Tuesday. With only 10 ingredients and is ready in under 10 minutes, this is a perfect recipe for busy mamas.
Who doesn’t like to spice up Taco Tuesday?
Don’t get me wrong I love myself a good grilled steak taco and chicken tacos are wonderful too, but sometimes I just want more.
More flavor, more spice, more smokiness! I want flavors that will knock my socks off and make my kids beg for more. You know that irresistible, no matter how full you are you just keep coming back for another bite type of meal.
That is what you will get with this Simple Homemade Chipotle Enchilada Sauce Recipe it is perfect for those busy weeknights when you want more but feel you don’t have the time for more. It only takes 10 ingredients, most of which are spices and herbs, and take you less than 10 minutes to whip up!
The History of Enchilada Sauce
Enchilada sauce is a sauce that is made out of or with chili peppers. That is why there are so many varieties from green to red and everything in between.
Some say tomatoes are not part of the sauce and to be a true enchilada sauce it has to be made with only peppers, while others will dispute that fact. So to determine who is right or who is wrong we must look at enchilada’s history.
In the preclassical period (c.2000-250 BC), the Maya people of the Yucatán Peninsula are believed to have dipped corn tortillas in pumpkin seeds, wrapped them around boiled eggs, and covered them in a rich tomato sauce.
However, the first ‘true’ enchilada was developed by the Aztecs. The chili pepper was the main ingredient of chllapzzali (Enchilada’s Nahuatl name). It was ground up into a spicy paste into which tortillas were dipped, then filled with beans, squash, fish, game, or eggs.
So the question still remains… tomato or no tomato? Whichever way you lean there is one thing that is for certain you will be eating some deliciously satisfying food!
How to Make Chipotle Enchilada Sauce
- Melt butter in a deep large saucepan over medium heat. Whisk in flour and let cook for 30 seconds.
- While whisking slowly add in the tomato sauce, chili powder, garlic powder, salt, cumin, and oregano. Add in a quarter of your finely chopped chipotles.
- Slowly whisk in the veggie stock.
- Take a spoon and carefully taste test the sauce. Not all peppers are considered equal, some chipotles are spicier than others even if they are in the same can. That is why I recommend finely chopping up 2 peppers and slowly adding them in the sauce taste testing after every adds to ensure your sauce won’t be too spicy. If you would like the sauce more spicy add in more of your chopped-up chipotle peppers. Keep taste testing until you reach your desired spice level for the sauce.
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Is this sauce really spicy?
It depends on how hot your peppers are. The recipe calls for 2 chipotle peppers finely chopped, however, I don’t always add all of them into the sauce. Add little by little until you reach your desired heat preference. - Can you make this recipe without flour?
There are three alternatives you could use instead of flour. You can use 1 tablespoon cornstarch OR 2 teaspoons arrowroot, OR 2 tablespoons tapioca flour instead of all-purpose flour. - Can you freeze the sauce?
Yes, you can! It will stay good for about 6 months in the freezer and can be made ahead and refrigerated for up to 5 days.
More Sauces and Dips
Recipe for Chipotle Enchilada Sauce
Simple Homemade Chipotle Enchilada Sauce
Equipment
- Large Deep Sauce Pan
- Wooden Spoon
- Cutting Board
- Knife
Ingredients
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 8 oz can tomato sauce
- 2 whole chipotle peppers finely chopped
- 4 tbsp. chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 ½ cups vegetable stock
Instructions
- Melt butter in a deep large saucepan over medium heat. Whisk in flour and let cook for 30 seconds.
- While whisking slowly add in the tomato sauce, chili powder, garlic powder, salt, cumin, and oregano. Add in a quarter of your finely chopped chipotles. (see notes)
- Slowly whisk in the veggie stock.
- Take a spoon and carefully taste test the sauce. If you would like the sauce more spicy add in more of your chopped-up chipotle peppers. Keep taste testing until you reach your desired spice level for the sauce.
- Use right away, or place in a jar and refrigerate for up to 5 days or freeze in a freezer bag for up to 6 months.
Notes
Nutrition
Pin Simple Chipolte Enchilada Sauce for Later
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