If my recipes could be symphonies, then this enchilada sauce is the overture to an amazing symphony. But you’ll have to hang in there until tomorrow before we get to the final masterpiece. I know, life can be cruel sometimes. For now, let’s revel in the magic of this sauce.
Why it has taken me so long to make my own enchilada sauce is beyond me. It is SO. DANG. EASY. to make, and it goes well with everything. I know because I managed to whittle away 2 batches of this enchilada sauce in 4 days. I’m not joking when I say that this sauce is good.
The best part is that the sauce is is ready in 15 minutes. It takes me longer than that to get ready in the morning. You can slap this on enchiladas, but it works wonders in a good breakfast dish, too. See, Chilaquiles with Fried Egg.
Let’s get saucy.
MASTER MY MISTAKES / COOKING NOTES
- Spice Level: To me, the sauce wasn’t all that spicy, even with the chipotle pepper, adobo sauce, and chili powder. Feel free to use less adobo sauce or skip the chipotle pepper entirely.
- Sugar: I thought that adding a tablespoon of honey balanced out the flavors of this sauce very well. Feel free to skip the sugar, though. Use dark brown sugar or even maple syrup.
TOOLS + INGREDIENTS USED
MAKE IT A MEAL: RECIPES USING ENCHILADA SAUCE
- Easy Chicken Enchiladas
- Chilaquiles with Fried Eggs (replace the tomato sauce with the chilaquiles sauce)
Quick Enchilada Sauce
- 1 28-ounce (800g) can of crushed or diced tomatoes (try to use cans with no sodium added)
- 2/3 cup (155ml) vegetable broth
- 1 chipotle pepper, from a can
- 1/2 to 1 tablespoon adobo sauce, the sauce that comes with canned chipotle peppers
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour, use regular all-purpose flour if not gluten free
- 4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt, add more if necessary
- 1 tablespoon honey or dark brown sugar, optional
- Blend tomato sauce, broth, chipotle pepper, and adobo sauce until smooth.
- In a pot or large saucepan, heat olive oil over medium heat. Add flour and whisk immediately until well combined. Add about half of the blended tomato sauce and whisk everything, making sure to break any clumps of flour that may have formed. Add rest of the sauce and stir. Reduce heat to medium-low.
- Add chili powder, oregano, cumin, garlic, salt, and sugar (if using) and stir. Let sauce simmer for 8-10 minutes. You want the sauce to be at a low simmer, so if it’s bubbling frantically, reduce the heat to low.
- Enjoy with your enchiladas, chilaquiles, or use it as a sauce for your favorite dishes! Refrigerate any leftover sauce in an airtight container for up to 2 weeks.