Chipotle Enchilada Sauce Recipe

This velvety, smoky Chipotle Enchilada Sauce Recipe is made with chipotle peppers in adobo and ready in just 20 minutes. The mixture transforms from a chunky simmer into a smooth, sunset-red sauce that clings perfectly to corn tortillas. I stopped buying the canned stuff years ago because this version delivers way more depth with zero metallic aftertaste.

The Secret To Getting It Right

When I first tried making this sauce, I just threw everything into a blender cold, and the result was thin and disjointed. I learned that you absolutely must sauté the onions and bloom the spices in hot oil before adding the liquid. This step releases the natural oils in the cumin and oregano, creating a robust base that raw blending simply can’t achieve.

Another surprise was how much heat varies between cans of chipotle peppers. I once used four whole peppers and practically blew the roof off my kitchen, so now I start with two and taste as I go. It is much easier to add more spice at the end than to try and fix a sauce that is too fiery to eat.

Jump to Recipe

Chipotle Enchilada Sauce Recipe Ingredients

• 2 tablespoons olive oil
• 1/2 medium white onion, diced
• 3 cloves garlic, minced
• 2 whole chipotle peppers in adobo sauce (canned)
• 1 tablespoon adobo sauce (from the can)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 (15-ounce) can tomato sauce
• 1/2 cup chicken broth (or vegetable broth)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Chipotle Enchilada Sauce Recipe

1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent, then add the garlic and cook for another 30 seconds until fragrant.
2. Bloom Spices: Stir in the cumin, oregano, whole chipotle peppers, and adobo sauce. Cook this mixture for 1 minute, stirring constantly, to toast the spices and release their flavor into the oil.
3. Simmer Sauce: Pour in the tomato sauce and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to meld the flavors.
4. Blend Smooth: Carefully transfer the hot mixture to a blender (or use an immersion blender directly in the pot). Blend on high until the sauce is completely smooth and velvety, then season with salt and pepper to taste before using.

Recipe Tips

• Control the heat: Chipotle peppers are spicy. If you want a mild sauce, scrape the seeds out of the peppers before adding them to the pan, or use just one pepper to start.
• The metallic taste fix: If your sauce tastes too acidic or “tinny” from the canned tomato sauce, add a pinch of sugar or a splash of heavy cream to neutralize the acidity.
• Thickening power: This sauce naturally thickens as the onions are blended into it. If you prefer a thinner consistency similar to store-bought brands, add an extra splash of broth after blending.

What To Serve With Enchilada Sauce

This sauce is the backbone of excellent chicken or cheese enchiladas, but it also works perfectly as a wet burrito topping. You can even drizzle it over scrambled eggs and tortilla chips to make a quick version of chilaquiles for brunch.

How To Store

Let the sauce cool completely before transferring it to an airtight jar or container. It will keep in the refrigerator for up to one week or can be frozen for up to three months.

FAQs

Can I use chili powder instead of chipotle peppers?
You can, but you will lose the signature smoky flavor. If you must substitute, use 1 tablespoon of smoked paprika mixed with cayenne pepper to mimic the taste.

Is this sauce gluten-free?
Yes, this recipe is naturally gluten-free as it relies on pureed vegetables for thickness rather than a flour roux. Always double-check your broth labels to be sure.

Do I have to use a blender?
For a smooth texture, yes. If you don’t have a blender, you can chop the onions and peppers very finely before cooking, but the sauce will have a chunkier, more rustic texture.

Nutrition

• Calories: 45
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 280mg
• Total Carbohydrate: 4g
• Protein: 1g