The Best Homemade Enchilada Sauce Recipe

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This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you'll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must.

This is hands down, The Best Homemade Enchilada Sauce Recipe ever! Perfect to use for any of my enchilada recipes!

This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you'll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must.
Best Homemade Enchilada Sauce Recipe

Once you try this enchilada sauce recipe, you’ll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must! You can double it and freeze the rest. Use it to make my Chicken Enchiladas, Rotisserie Chicken Enchilada Skillet, Enchilada Chicken Roll Ups, and more!

If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must. This is the best enchilada sauce recipe

A reader recently commented that using this homemade enchilada sauce made all the difference in her dish, and I agree. I have never cared for any of the canned sauces, so I usually whip up a big batch and freeze what I don’t use for future meals. Trust me, you will be making this sauce again and again! This recipe yields 4 cups.

How to Use Homemade Enchilada Sauce:

Aside from making enchiladas, here’s a few more ways to use it!

  • Poach your eggs in them for a Enchilada Shakshuka
  • Pour some over turkey meatloaf for a Enchilada Mexi-loaf
  • Use it on tacos or burritos
  • Pour some in the slow cooker or Instant Pot and add some chicken to make an easy, flavorful, Mexican inspired shredded chicken dish.
  • Make Poblano Stuffed Peppers (pictured above) recipe coming soon!
  • The possibilities are endless, if you have ideas please share!
This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you'll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must.
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4.96 from 72 votes
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The Best Enchilada Sauce Recipe

0
0
0
SP
21 Cals 1 Protein 4 Carbs 0.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 16 servings
COURSE: Dinner
CUISINE: American
This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Ingredients

  • 1/2 tsp olive oil
  • 4 garlic cloves, minced
  • 1 -1/2 cups reduced sodium chicken or vegetable broth
  • 3 cups canned tomato sauce
  • 2 tablespoons  chipotle chilis in adobo sauce, chopped (to taste)
  • 1 tsp Mexican hot chili powder, or more to taste
  • 1 tsp ground cumin
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste

Instructions

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition

Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2g
Blue Smart Points: 0
Green Smart Points: 0
Purple Smart Points: 0
Points +: 1
Keywords: Best Enchilada Sauce Recipe, best homemade enchilada sauce recipe, Enchilada Sauce, Enchilada Sauce Recipe, Homemade Enchilada Sauce

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226 comments

  1. I cant wait to try this, how long will the sauce last once made?

  2. Incredibly easy, and so tasty!

  3. I LOVEEE your enchilada sauce, esp the one you make in your best enchiladas recipe. With that being said when you are in a pickle for time what is your favorite enchilada sauce that is store bought?

  4. It really is the best enchilada sauce recipe. I was skeptical, but it transformed our dinner. I didn’t have the Mexican chile powder, so I just added a tad extra chipotle in adobo (actually, I used a more convenient chipotle-adobo paste from Fronterra). I will make this again and again.

  5. I love this recipe…so quick and delicious! I always have some in freezer. Soooo much better than canned. I’ve yet to find “Mexican Hot Chili Powder,” but I see it’s available on Amazon, so I’ll go that route. In the meantime, I’ve been using half chipotle chili powder and half garden variety chili powder with the chipotle in adobo. Great work as always Gina!

  6. I accidentally thawed this thinking it was BBQ sauce. Can I refreeze it?

  7. I am always skeptical when anything says best ever but when you find that one go to recipe….what can can I say.? It’s perfect.  Does not over power and lasts. A younger me would drink it late night right out of the jar.  Making my third batch right now. 
    Been making my son enchiladas for the freezer, (microwave tortillas in damp cloth napkin to soften , fill with cooled filling, roll and layout rolled enchiladas on parchment lined sheet pan and slide full tray into freezer). Bag in freezer bag when frozen. He can microwave 3-4 enchiladas to defrost and then top with this sauce from refrigerator, add cheese heat and eat.. Last batch he ate 40 in a week.
    Thanks for recipe,!!!

  8. Has anyone successfully water-bath canned this recipe?
    I see in the comments that some have tried. Curious if you added any lemon juice or citrus acid.

  9. This sauce was really delicious. I made it because I was making enchiladas which I’d never made before and needed a sauce with no tomatoes as I have a food sensitivity. I used several of,the kinds of chili powder I had on hand – one called Dark Chili powder (maybe from New Mexico)11/2 Tbsp, 1-2 Tbsp Ancho Chili powder and a splash of one labeled New Mexico Chili powder. My husband who loves spicy food liked it a lot though it was still a bit spicy for me. Very, very tasty. 

  10. I made this using Trader Joe’s Everything but the Elote seasoning, instead of Mexican Chili seasoning. Plus, I also used an immersion blender after cooking. Was delicious!

  11. Thank you for making this mistake and writing about it! I decided to use the immersion blender after reading your comment and loved the consistency!

  12. Awesome sauce!!! I must have misread the instructions and ended up using my immersion blender to get everything smooth. So happy to have this recipe!!!

  13. I love this sauce. I have had enchiladas out at restaurants and never particularly cared for them because they go overboard with cheese – and I ADORE cheese,  but . . . So, in spite of not enjoying the restaurant versions I decided to try this because I had some left over chipotles in Adobo and I am so glad I did! I could eat this sauce on anything. I’m thinking of using it on Huevos Rancheros next. The enchilada recipe itself was also great- just the right amount of cheese, it actually melted in my mouth, Mmmmm.

  14. How long does this keep? Also, can make a double batch and freeze it? 

  15. This was SO GOOD.

    I was feeling lazy, so I just threw all the ingredients in my Vitamix & turned it on soup. If it’s better on the stovetop? I can’t imagine!

  16. I made this the other day and for us it turned out very “hot” spicy.  Since I am not usually using the chipotle chiles, hot chili powder, cumin I was wondering which of these made the most heat?  I would like to tone it down for the next time I make it.

    • The chipotle adds the most heat. It is a smoked jalapeno so cut down on that if you want it less spicy. The chili powder adds some heat but not as much as the chipotle. Cumin is not spicy, just really flavorful. Good luck!

  17. Best enchilada sauce I have ever eaten!!!!

  18. This is my go-to sauce for making chicken enchiladas. Easy to make, tastes great, can spice it up or down as I want. I definitely add more cumin, but then I always do to every dish I make!

  19. This is a different recipe to the one shown for chicken enchiladas. Which do you prefer Gina?

  20. I finally Made this with a lot of tweeks. Mainly because i had theese ingredients on hand and I thought it would taste good. I did add a little bit extra cumin than the recipe. Also, I added some toasted powdered coriander. A bit extra garlic. It turned out great! I used Pasilla pepper powder. I roasted it myself and then powdered it in a spice grinder.

  21. This was so good!  I made chicken enchiladas with prepared enchilada sauce before.  It was definitely worth making this instead of buying pre-made sauce. 

  22. We love this recipe!! Very easy and very tasty! In fact our family decided to use canned red enchilada sauce and we almost couldn’t finish eating it. This recipe makes me feel like an amazing cook!!

  23. Tried this to combo with the low carb zucchini roll ups. So good! My husband loves it and it’s now putting it on everything and asking when there will be more. I can tell it will be a staple in my pantry for years to come!

  24. This is the first time I have ever made any recipe for a Enchilada Sauce and my daughter tasted it for me, because she loves Enchiladas . She said this is the best Enchilada Sauce she’s had! It is so easy to make too! I’m so glad I found this recipe!

  25. Really Good and very easy to make I added cinnamon and probably a half a teaspoon or so of honey. I had a little more chili powder and a little more of a chipotle peppers it was absolutely fantastic. Did not have cumin available. We made chicken enchiladas.

  26. I live in Vietnam so there isn’t Enchilada sauce anywhere. Even at a so-called Mexican restaurant, if they use real Enchilada tasting sauce. Taste like tomato sauce, ugh. So now I’ve found two recipes I’d like to try. Both look good with great reviews. This one looks good using chipotle chilis in adobo sauce. Which might be a problem finding here. Looks delicious I really do want to try this tonight. (if I can find chipotle chilis in adobo sauce.) Wish me luck.

  27. This truly is the BEST enchilada sauce! I make extra and keep it in my freezer. We cannot make Mexican dishes without this now!

  28. I made the recipe exactly as written except I used regular chili powder (not Mexican “hot” chili powder) and I cut the amt of chipotle peppers in adobe sauce by 50% (meaning I used 1 Tbls instead of 2 Tbls). I first pureed the entire contents of a can of the chipotle peppers in my mini food processor, used 1 Tbls of the puree for the recipe and then measured the remainder out in Tablespoon increments into a clean ice cube tray; after freezing the pureed peppers overnight, I placed the frozen cubes in a quart freezer bag & stored them in the freezer.

    • I knew if I read the reviews i would find an answer to my question. Great idea for the leftover peppers in adobo sauce. I figured I could freeze them. Thank you. Skinnytaste folks are the best!

    • You are awesome! I was wondering what I would do with all the leftover peppers! Thank you!

  29. This truly is the best enchilada sauce!

  30. Delicious. I used leftover sauce on pulled pork, broiled it a bit, and it was fabulous.

  31. I made this once and couldn’t eat it because it was too spicy/hot for me, but it tasted just like a restaurant. What can i cut down without losing that flavor quality but it not be so hot?

  32. I the UK, I don’t think we can buy ‘chipotle chilis in adobo sauce’.
    Substitution ideas, please?

    • Available on amazon. https://www.amazon.co.uk/Costeña-Chipotle-Chilies-Adobo-Sauce/dp/B01BDK34JE/ref=sr_1_2_sspa?crid=WZ8EIBIS0T9J&keywords=chipotle+in+adobo+sauce&qid=1583153785&sprefix=chipotle+in+adobo+%2Caps%2C324&sr=8-2-spons&psc=1&smid=A3O8B6S0Y24Y93&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzOTZVOU1aSFFBMVRCJmVuY3J5cHRlZElkPUEwMjMwMjg3UlY1NDZPMEM3S0g2JmVuY3J5cHRlZEFkSWQ9QTAxMDk2MzZEME5CN01ET1I2SjEmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

    • I don’t like chipotle, I just leave it out. The sauce is still delicious!!!

  33. Gina, this is a wonderful recipe! I made the homemade enchilada sauce too and it truly made the dish! We will definitely make the again! Thanks so much for all your great recipes.

  34. could someone tell this Aussiegal what canned tomato sauce is please??

    • Any brand available in your area Robyn. Just regular tomato sauce

    • I hope this helps…… In America – tomato sauce comes in a can and is like tomato puree except it is cooked a little longer, usually a little thicker and includes onion, garlic, green bell pepper, and herbs. Tomato puree is just tomatoes.

    • Passata is what I use instead of American tomato sauce. Don’t use what we call tomato sauce (like you’d put on a pie)!!

  35. I will NEVER buy store bought enchilada sauce ever again! I like more heat so I adjusted by adding another tablespoon or so of the chipotle chili in Adobe! I made it for the enchilada skillet recipe and it was so so good.  The recipe made enough that I froze one mason jar of it for the future! My husband keeps raving about it!

  36. Has anyone tried canning this? I love the recipe and would like to make it with fresh tomatoes from the garden and preserve for the winter… wondering if a hot water bath would be ok? or if they would need canned in pressure cooker?

    • Gina, I’m going to try to can this recipe today, since I have a bunch of tomatoes I found on sale. Most any tomato product has enough acid to be water bathed. Especially homegrown tomatoes. If you’re still not sure, if your hands sting while prepping the tomatoes, that’s also a good indication of acidity. And if all else fails you can add a bit of lemon juice to make sure. Hope this helps.

    • Ooops, I meant Grace……not Gina. Sorry

  37. What’s the best way to store this in the freezer? Jars? Maybe can find some in 1 cup portions since many recipes only call for a cup at a time? Any better ideas?

    Great recipe btw. It’s on my stove top as we speak for tonight butternut squash and black beans recipe of yours. Thank you!

  38. Made this dish tonight. I loved everything about it except the spicy heat in the enchilada sauce. If I eliminate the peppers in adobo sauce, do you think it will be just as good for someone who can’t handle the heat?

    • My husband is spicy, but not when it comes to his food. I made this enchilada sauce and skipped the chipotle peppers in adobo sauce. In place of the chipotle, I upped the ground cumin to 1-1/2 teaspoon and added 1/2 teaspoon smoked paprika in it’s place. This rounded out the Mexican flavor without the heat so nicely!!!!

  39. So simple and so delicious, which makes it a perfect recipe!

  40. How long will this keep in the fridge?

  41. I made this to go with the recipe for the spaghetti squash enchilada boats. This was so easy and it is delicious!

  42. How long will this keep in the fridge for?

  43. Oh, Wow! This is so good!

  44. How long will the sauce last in the refrigerator?

  45. YUM YUM YUM!  I am a huge conosure of Mexican food and this space is the BOMB!!!

  46. Holy cow was this sauce ever delicious! I had to cut down on the chipotle peppers because I’m sensitive to that much heat, but it was perfect for me with just 1 tb. I will never buy canned sauce again. I had enough left over to fill 2 mason jars, which are in my freezer. Thanks for a great recipe.

  47. This is sooo yummy! I’d love to make and freeze smaller portions to always have some on hand. I’m wondering if anyone has doubled the recipe? If so, did you double everything straight across?

  48. This is our go to recipe for enchiladas, it is wonderful so don’t change a thing!

  49. This was delicious, might sound crazy but I’m thinking it would make a great base to a gazpacho. I think I’m going to. Add some peppers and cucumber into it tomorrow! I didn’t add the chili powder forgot, but still delicious! 

  50. I love this sauce!  How long will it keep in the refrigerator?  I’d like to make it up a day or two ahead of when I’ll make the enchiladas—it just would save some time if I can refrigerate it for a day or two & then use it.

    Thanks!

  51. Growing up in Texas this was the basic recipe for what’s called, “Friday Sauce”, meaning it could be consumed by those who had to abstain from eating meat on Friday (Regular chili gravy for enchiladas has no tomato sauce and is made mostly with chili powder, cumin and lard).  I’ve made this sauce several times and it is quite good.  However, it still tastes like tomato sauce with only 1tsp of ancho powder and cumin added.  I prefer 3 Tbl of chili powder and one of cumin.  More chipotles for additional heat.  Still healthy and no WW points, but it actually tastes like red chili enchilada sauce!  

  52. Wow!  Was this ever delicious!  I’m a big baby when it comes to spicy/hot stuff, so I squeezed the chipotle peppers to release some of the oil, removed the seeds before dicing them, and only used 1 Tbs instead of two.  I also used regular chili powder.  The result was a wonderfully tasting Enchilada Sauce with all the flavor and the tiniest, perfect amount of heat.  It was absolute perfection and SO MUCH better than a can.

    Thanks for another great recipe!

  53. Delicious! So easy, straightforward and tasty. Cooked with it immediately so looking forward to allowing the sauce to develop it’s flavor more overnight the next time I make this. Thank you, Gina!

  54. I love enchiladas but won’t order them with a red sauce in a restaurant because I usually find it terrible. This sauce is the absolute best! I can’t praise it enough. The minute the sauce simmers and you taste it for seasoning you know you’re in love. Thank you Gina – I will never use prepared sauce.

  55. I have a garlic and onion allergy. I cannot find chipotle chilis in adobo sauce without these ingredients. Suggestions on a substitute or a recipe to make my own chipotle chilis in adobo sauce.
    Thanks so much-love all of your recipes, and they help me maintain my weight goals.

  56. What if I want to make green chile enchilada sauce instead?

  57. Can I can this and keep it on the shelf? If so how long can I keep it? I love this sauce and want it on hand for easy use 🙂

  58. how long can this be stored in a jar in the fridge?

  59. Does anyone have Gina’s Chicken Enchilada recipe? The link does not work..it hasn’t for months. Is it possibly in one of her cookbooks??? I have all 3 and the 4th on order…I should go look. 🙂

  60. Hello, I would like to use the leftover sauce for enchiladas. But the link to your chicken enchilada recipe doesn’t work. Do you have a new link for any of your enchiladas recipes that you can provide? Thank you!!

  61. This was delicious.  Made the recipe just as posted and served it over chicken.  We enjoyed it very much.  

  62. Loved this recipe! I was looking for a healthier enchilada sauce that still had great flavor and this was it. I did add a touch more chili powder and cumin but other than that made it as written. This sauce is very easy to make and full of flavor.

  63. Love this Enchilada Sauce! So much better than what you can buy in the stores. And EASY to make!

  64. This is delicious but We prefer green enchilada sauce.  Do you have a recipe? 

  65. Love Love this Homemade Enchilada sauce 
    It’s the best ❤️❤️

  66. This sauce is delicious and so easy. Freezes well. Love it with the stuffed poblano recipe.

  67. Love it!!! Thank you

  68. Hi. Is this spicy? My kids won’t eat spicy foods but this looks like a great recipe and I’m tired of using canned sauce.

  69. Easy! Excellent! Thanks for this.?

  70. This is by far the BEST recipe of any genre of food I’ve made or prepared in a very long time. Each attempt (there have been many at this point) I’ve tweaked it just a bit according to my own personal taste and each time is equally as wonderful as the first. I can’t tell you how much I enjoy this sauce. Thank you, thank you, thank you!

  71. YUM! Just made this sauce – SO EASY AND SO GOOD!

  72. very good, makes a lot! Be prepared to freeze some. Loved the chipotle chilis in adobe. My husband said “you can make this again anytime”!

  73. Hands down – best sauce ever – and so so easy to make!

  74. So excited that I now have a great recipe for enchilada sauce…this is much better than canned and so easy to make.  A real winner!

  75. Absolutely delicious! I doubled the recipe and added quite a few more chipotle peppers because we like it kind of spicy. I will definitely make this again!

  76. Disregard my comment above! My mistake—recipe calls for 3 cups…. and I read it as 3 cans. (insert palm to face).

    Thank you for the recipe!

  77. Hi! For the tomato sauce—how many ounces should the cans be?

    Thank you!!

  78. Are chipotle peppers in adobo sauce an okay substitution for the chipotle chilis?

  79. Made it this morning, used my homemade tomato juice and added some chopped onion and tomato paste to help thicken…then used my immersion blender to smooth out the sauce. Seems to have wonderful flavor! Will use what I need and freeze the rest in small batches. I do plan on canning this next time I make it. YUM!

  80. This is a great sauce and very similar to one I’ve made for years. Mine has a little flour in it and less tomato sauce. Both are great with just subtle differences. I like the suggestions you offered on how to use this other than just in an enchilada dish. Thanks for a great recipe!

  81. I don’t if it’s my aging taste buds or what, but canned enchilada sauce had developed a nasty bitter under taste for me. We haven’t made the enchiladas yet, but the sauce is great! I suspect we will eventually fine tune it to our particular tastes, but as of right now it is far superior to the stuff we had been using.

  82. This sauce is AMAZING!  I plan to make a vat and can it for future events  easy dinner use. I’ll never use store sauce again! 

  83. I have made this recipe several times now and it is by far the best enchilada sauce recipe that I have come across.

  84. Love that I can pronounce every ingredient in this sauce and know for sure what is in it. This sauce is so flavorful and so easy to do. I love the flavor of chipotle peppers in adobo sauce, but my family is a little wimpy when it comes to the heat in the peppers. Solution: squeeze the peppers over a garbage can, and some of the seeds will shoot out. Fewer seeds reduces the heat level but leaves that delicious smoky flavor of the peppers.

  85. I’ve been looking for a good enchilada sauce recipe, and this one is the best! The adobo chiles and spicy Mexican chili powder give this sauce just enough kick without being too spicy. This is now my “go to” for anything needing an enchilada sauce!

  86. I love this enchilada sauce. I make a double batch and store in the freezer in ready-to-use portions. My husband will not let me bring the canned, premade stuff into the house anymore.

  87. Hi, 
    I’m just wondering what size cans of tomato sauce this recipe calls for? 8oz? Thanks! 

  88. Thank you so much for this. You are always my go to for real authentic taste in Latin cooking with a healthy spin. I grew up in Tucson and am from a Mexican family. I can make good – unhealthy – enchiladas. I don’t know how to make them minus all the flour base and such. I have another blog that I follow along with yours  – you are both amazing and I am so thankful to you both for the recipes that are helping me take back my life. She has a great enchilada recipe for my instant pot but the sauce for the enchiladas…nope. I am going to swap it with this. Thank you soooo much. 

  89. Made this sauce today for the skinny chicken enchiladas and it was fantastic! Had everything except for Mexican hot chili powder but after reading comments, I just used what I had on hand. So easy I may never buy enchilada sauce again! Thanks Gina!

  90. What is Mexican hot chili powder? Is that different than regular chili powder or chipotle chili powder?

  91. Do you happen to have the instructions to convert this to the Instant Pot?

  92. This enchilada sauces is fantastic.  Thanks.  A real keeps.

  93. Yes I have-and I use your enchilada sauce for many Mexican dishes~!  It’s great!!!  I live by your recipes,-and they are SO much easier to print and read than the ‘new improved-yuck!) Weight Watchers site!!!  Thanks for all your hard work-producing wonderful recipes!!  Company never knows that they are eating this healthy, until I tell them!!!

  94. Omg, this is seriously delicious!!! Everyone in the family was licking their plates clean!! Even my super picky 7 year old! Thank you!!!

  95. You can actually put this whole recipe in the blender, no need to cook it. I made it with my homemade tomato sauce and homemade chicken broth  (mad from rotisserie chicken carcass)) talk about depth of flavor…freezes well.

  96. Just made my sauce and it’s cooling as I write this.  It tastes amazing!!!!!!  I have read on the comments that the sauce freezes really well which I intend to do.  I even have enough to give some to my family.  Definitely making this again because of how easy it was! 

  97. Very good!  I am new to mexican style food and stumbled upon your website.  My first recipe was Turkey Taco Chili Soup and literally make it every month!  Freezes beautifully in glass mason jars already pre-portioned.  

    I’ve also made your Skinny Chicken Enchiladas and they are also a hit!  

    My next venture was to make this Enchilada sauce.  I don’t use the bottled stuffs because no one here really cares for it.   Make it by scratch and can’t keep it in the house. lol 

    Thank You Gina for an awesome website.  I plan on getting a couple cookbooks for my daughters.  One who cooks the other cannot boil water.   lol 

    Keep up the great work!!  Btw, I stumbled upon your website through weight watchers.  Your recipes are a lifesaver!  Hubby never knows I’m making him WW acceptable dinners.  

    Kim 

  98. This is great sauce!  Whenever I open a can of chipotle chilis in adobo, I chop and freeze the remainder to make this even faster.  I let the sauce cool and then freeze sauce leftovers in a freezer bag (I double bag it).   

  99. can you post the pictures of the ingredient? I am very confused with the “2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)” part is that one ingredient or 2??

    • Just one, it just means you can use 2 tablespoons of the chipotle chilis in adobo sauce (chopped), or you can adjust to your taste (less or more) depending on how spicy you like it.

  100. I am so glad I found this. I don’t like canned enchilada sauces and can use this in so many ways. Making the chicken roll ups with the sauce tonight can’t wait

  101. This is SO great! I couldn’t stop tasting it while it was cooking. I’ve had a problem finding an enchilada sauce that I like and I thought homemade would be a ton of work but it was so easy. Thank you Gina!

  102. Wow!!
    My husband raved about this all night.
    Thank you

  103. I bought LAMORENA Chipotle Peppers in Adobo Sauce and they are so hot that there is no way I can use them in a recipe. Are there other brands that are more moderate, or is this just a characteristic of the product.

  104. I’ve made several home made enchilada sauces, and this one is true to it’s name…the BEST! I’m using it in a Chilaquiles Casserole tonight! 

  105. I live in the UK. What would be a good substitute for the canned Chipotle Chilis as I have never heard of these before.

  106. Would passata work instead of canned tomato sauce?

  107. I can’t wait to try your recipe! The couple I’m petsitting for at the moment made me a dish of delicious stuffed poblano peppers and I’ve been working to figure out the tastes in the dish so I can recreate it – I think this enchilada sauce might be the perfect addition!

  108. Gina…this stuff is TO DIE FOR!! I live in San Antonio so I can have pretty darn good Mexican food anytime I want, but after making this I would rather eat at home!! (Minus the dishes and clean up, obviously!) I made the stuffed peppers last night and licked my plate clean, then poached eggs in the sauce and ate them over charred corn tortillas this morning. I’m literally in Heaven!! Thank you, thank you! 

  109. Gina, 
    This sauce is so amazing. Thank you for sharing your delicious recipes with the masses!

  110. Gina, what brand tomato sauce or purée do you use for this?
    I know it seems like a silly question, but it can make a world of difference in flavor.
    Thanks loads!

  111. It says to use either vegetable or chicken stock…which one do YOU use?

  112. Funny, I was reading your intro to this recipe and was thinking….um…you have the best enchilada sauce in your cx enchilada recipe (that is a big time favorite at home and now at work cuz all the girls bring out the forks when I sit down with leftovers.) Then I read on and laughed at myself. This really IS the best enchilada sauce. I haven’t found a store one I like and when I made this…..I was in love. I always tell everyone that I love the sauce in the cx recipe. Thank you for posting a bulk recipe.

  113. Thank you for this recipe! I’ve made the spaghetti squash bowls with it a couple of times. I also made beef enchiladas with it that were amazing. I loosely followed your chicken enchilada recipe.

  114. Hi Gina! 
    Just want to say THANK YOU !!! 
    Never thought I could make enchilada sauce… You are the best!! 
    Love love love !!! 

  115. I made this last night and it really is the best! Then I made your stovetop chicken cacciatore with the enchilada sauce instead of tomato sauce, and with just green peppers and zucchini. Wasn’t sure how it would turn out but it was amazing, especially over yellow rice. Thank you for the recipe!

  116. I am not a stellar cook and this turned out AMAZING. I literally kept dunking my fingers in it to eat it, it was so delicious. I also didn’t have the chipotle chilis and it was still incredible. I had left over chicken and rice and poured it over and devoured it.

  117. Do you use canned tomato sauce or tomato purée for the enchilada sauce?

  118. Any time I have more tomato sauce then I need for a recipe I make a batch of this and freeze it. I like to have it on hand at all times. There is no better enchilada sauce. Thank you.

  119. I agree, it is the best enchilada sauce ever. I have been making it since you first posted it and have never looked back. I’ve been thinking of making a huge batch and canning it, I just haven’t done it yet. I will though. I love to use it on my southwest meatloaf. I make a little well on top of the loaf and then pour it over the top instead of whatever one uses to put on meatloaf. So. Good.

  120. Hi, Gina! I love enchiladas and can’t wait to try this recipe. I have young boys though who are very picky and they definitely don’t like spicy food, Taco Bell mild is the degree of spiciness they will tolerate! LOL So my question is are the chiles in adobo pretty spicy and if so, is there a milder version I can use? or do I just need to fix them something else while the adults enjoy real enchiladas? 🙂 Thank you for all your wonderful recipes!

    • Hey Karen,
      You can dictate the spicy level with the canned chili’s. We like spicy food so I used 4 chilis from the can when I made this and it had a nice kick. If you have a picky one, I suggest using only 1 chili and 1 tbsp of the sauce.. Also, from experience with the (very delicious) pork barbacoa recipe, I also recommend adding the chili to your broth and blending it up to break down the pepper. They come whole in the can and when cooked, break down a little but into smaller chunks. In that form it can be really spicy. I’ve blended them into the liquid for every recipe I use them in since that time. They add a great flavor that you really don’t want to miss out on.

  121. Was wondering if I could use Tomato Puree if I didn’t happen to have the tomato sauce on hand? How long could I keep it in the refrigerator before I would have to freeze it. I am so looking forward to making this.

  122. I always make a huge batch of the sauce and chicken enchilada filling to freeze. It’s great being able to get homemade enchiladas in the oven in less than 5 minutes. 

  123. I am not a cook, but after scanning 6 recipes for ENCHILADA SAUCE, your’s is the only one that does not mention flour. Is this intentional? What does flour do or in your case, not do, for this sauce?

    • As long as it’s not seasoned with basil it should be ok. She last 3 to 4 days in the refrigerator.

      • This is a really confusing response to using flour in the sauce. Not sure what you mean by the basil.  Can you elaborate?

  124. I love this sauce but my kids don’t like the smoky spicy chipotle peppers. I have instead been using the ancho chiles as in this recipe: https://www.skinnytaste.com/late-summer-vegetable-enchilada-pie/
    Just wanted to throw that in there for those that want a more mild sauce but still tasty!

  125. This is marvelous sauce. I toasted my spices and made mine a lot milder (I’m a spice boob) and it was terrific with some x-lean ground beef and beans. I’m excited about having enough to freeze. Thanks!

  126. I’ve made this many times and my whole family loves it!

  127. I never leave comments, but this enchilada sauce deserves the highest compliments! I could drink it with a sppon! The entire enchilada recipe was TO DIE FOR! Absolutely delicious!

  128. Love your recipes, love the flavors and I love the way you make my life easier when it comes to prepare healthy homemade meals and I’ll definitely be doing this recipe in the future but I just want to clearify that this recipe is not an enchilada but a “Chile relleno with sauce”. Real enchiladas are made with mole from Actopan.

    Have a nice day and I can’t wait to try more of your recipes.
    Thanks,
    David

  129. What kind of container do you freeze it in?

  130. I just made a double batch of this yesterday using your linked post! It’s absolutely amazing and makes all my enchilada dishes so flavorful!

  131. is the “Mexican hot chili powder” ground chilis or a blend?

  132. I see that the recipe says it’s 0 smartpoints but when I plug the nutrition into the calculator on the weight watchers app it says 1 point/serving. I’m thinking when you plug the ingredients into recipe builder it says 0? What if you use more than 1 serving? Do the weight watchers points go up? 

    • Correct, you have to input the ingredients into recipe builder for accurate smart points as the calculator is never accurate.

  133. You are so right!  This really IS the best enchilada sauce EVER.  I never knew a sauce like this could add so much flavor.  I think I might be addicted to it! ????  It is delish.  And no, I haven’t used any canned enchilada sauce since we made your enchiladas from your first cookbook.  I have the good stuff in my freezer right now.  Thanks Gina!!  

  134. Gina, just wondering – how long can you freeze this for? I like to write exp. dates on anything I stash in the freezer so I know when something is suspect… thanks!

  135. I’ll never go back to canned sauce.  The flavor is amazing.  I love it on spaghetti squash too.  THanks for more ideas for using it!!!

  136. I love this enchilada sauce! We use it for Chilaquiles in the morning. I freeze it in smaller batches so we always have some on hand when needed. 

  137. Can’t wait for the Poblano Stuffed Peppers recipe!

  138. Do you have the recipe for the stuffed pepper that is included in the picture with this sauce?

  139. I am going to try this today! I wanted to know how do you freeze it?
    Do you freeze in a jar or freezer bags? Thank you so much for sharing!

  140. Can you please give an example of ” Mexican hot chili powder”?

  141. How many Points + points are in this enchilada sauce?

  142. I am allergic to garlic and onions and can usually make a substitution but I do not have any idea hope to substitute chipolte chilis in adobo sauce.  All the ones I have found have either garlic or onions or both with them.  Any suggestions would be greatly appreciate.

    • try ground smoked chipolte

    • My fiance is allergic to garlic. We buy these chiptoles https://grocery.walmart.com/product/3000697015 in store all the time and they are fantastic. No onion or garlic listed on ingredients.

      • This link didn’t go anywhere in my local walmart because it is a little one, but I was able to figure out from Melissa’s description that PASTENE chipotle in adobo in a yellow can is the one with no onions. They are at the grocery store across the street. She’s right. they are great!

  143. It’s so difficult to follow recipes that call for things like “canned tomato sauce” It’s fine for people who live in your country – but nobody else knows what it is. Is it Ketchup? is it puree? I might be able to buy a subst. if I knew or I could even make it from scratch if I knew was it was. Otherwise your recipes are useless to anyone outside the US

    • It’s puree.

      • I’m from Australia and have been making this recipe for many years, (and love love love it!) and I use 2 x 410g cans of crushed tomatoes, or preferably, a bottle of Passta. 

    • Maybe ask nicely next time instead of being a major bitch? American site = American terms and recipes

      • I’m with you !  Really figure it out that’s what google is for probably how she found the recipe in the first place.  No need to be a snob, stay in your own country know asked you to visit the Mexican recipe site in America.  

      • In case anyone forgot, we are a global community. I have had many recipes from other countries. I guess it was lucky I didn’t have rude responses. have noticed that a lot the past year or so.

      • Yes m’ am I totally agree, be nice…person not from America. So rude you are!!!

    • The sauce of tomatoes sold in cans. If they don’t sell this in your county, common sense would dictate get some tomatoes and blend them down until they become liquid. I’m pretty sure most human beings on the planet can figure out what canned tomato sauce is. If you know what ketchup is then you know what canned tomato sauce is.

      • It is also common sense to not be so rude. Different terms are used in other countries. I am shocked how awful you sound. Ever lived in another country? Visited? Left your backyard? The term for ketchup is different in other countries. I learned this on another recipe.

    • I’ve often found that when recipes have ingredients or measurements that differ from my country/culture that I can do a little research myself and find the answers. I don’t expect the author to cater to my needs & I certainly wouldn’t post a rude response. If you find the recipes worthless & don’t want to do the work then find another site. 

      • I agree! There is no reason to be rude. If a person doesn’t like the recipe go on to another site. I myself love recipes from other countries, its kicks it up a notch! Thank you all for your wonderful recipes. From. NC by the beach!

    • First off, this was so rudely written! . Secondly, so she’s supposed to explain every ingredient in terms that every country will understand? Uh…..not sure hownthst would work logistically! Thirdly, try google. It’s a wealth of info!  

    • I think the responses you got were because you insulted the author by telling her that her recipes were useless to anyone outside of the US because YOU didn’t understand what an ingredient was. Perhaps in the future, you could simply say “I live outside of the US and am not sure what canned tomato sauce is. Could you tell me what a good substitution would be or if it is a puree or how I may make it from scratch? Thank you”. It really is about how you word things and the words “please” and “thank you” go a long way. I don’t think you meant to be rude, but that’s how it came across.

  144. How long does it last in the fridge? 

  145. Why don’t you try new mexico (hatch)chili that stuff don’t even sound like chili

    • In New Mexico, we spell it chile. 🙂

      This looks like a good Tex-Mex sauce. Thanks for posting it!

      If you can find some New Mexico red chile powder, I would definitely subsitute it for the Mexican chili powder called for in the recipe. It comes in mild, medium, and hot, so it’s easy to adjust it for your spice tolerance.

    • The world would not rotate without Hatch Chilies!

  146. This was sooo easy and delicious. I threw two chipotle peppers in whole (in adobo) and used my immersion blender to get a GREAT texture. Easy peasy and so, so good with the Chicken Enchilada Roll-Ups!

  147. I just recently typed this up myself from the Cheesy Zucchini Enchilada recipe since I make it so often! I have some in my freezer right now. Definitely a keeper! Love, love your recipes. The diversity keeps me from getting bored with my health and wellness journey.

  148. So going to try this recipe…….I have been wanting a good fresh enchilada sauce!! Thanks Gina :))

  149. Once it’s thawed, can it be frozen again? Or would it be suggested to freeze in smaller portions?

  150. Have you ever canned this instead of freezing?