This is hands down, The Best Homemade Enchilada Sauce Recipe ever! Perfect to use for any of my enchilada recipes!
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!
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!
The Best Enchilada Sauce Recipe
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.
I made the slow cooker enchiladas and took the time to make the enchilada sauce – smart move. This is delicious and my new go-to enchilada sauce recipe!
Easy and absolutely amazing enchilada sauce. Good stuff! Yet another keeper!
My go to recipe!
Thanks Rachel!
I love this sauce! I make a big batch and freeze the rest. I will never buy canned enchilada sauce again!
So glad you enjoyed it!
I really wanted to love this sauce but it was heavy on the spice and just not my fave.
Loved this recipe!!!! My family devoured it!!! Wondering how long the sauce will keep when refrigerated?
I would think about 5 days in an airtight container or you can freeze!
I made this about a year ago and forgot to save the recipe. I must’ve looked at 20 different enchilada sauce recipes trying to find this one. It really is the best!
I’ve made this before and it was so very restaurant delicious 🤤. I used McCormick’s Hot Mexican Chili powder as that’s the only one I’ve ever found. They’ve discontinued the spice though! Would New Mexican Hatch Red chile powder sub for it?
This is the BEST-easy to make and so delicious.
Thanks Steph!
Best enchilada sauce ever! I keep extra in the freezer because I don’t think I could ever use store bought again! The recipe is easy and delicious.
Thank you!
So good! Just the texture and flavor I was needed for my traditional enchilada sauce. I just about tripled the cumin and chili powder since I didn’t have the adobo chilis – and it turned out perfect! I also added a pinch of cinnamon because I always see it in recipes I try. This is my new go to recipe!
Made a double batch this weekend – we made 24 enchilada freezer meals for my daughter who is due in 5 weeks. This sauce is 10000% worth the little extra effort.
YES!!
I just made a double batch of this enchilada sauce for our non-traditional Christmas dinner of homemade Mexican food. I’ve made it multiple times in the past; it is definitely a 20 of 10. I won’t use any other enchilada sauce!!
Yum, yum! Thanks Kaye!
I’d give it a ten. It’s 100 times better than anything you could buy. Absolutely a perfect flavor Everytime and we serve it to our foodie friends with Skinny taste chicken enchiladas. Cannot recommend it enough.
Thanks Laurie!
I love this recipe. I make a double batch and freeze half. I make smoked pulled pork enchilada with meat, cheese, and sauce, then smother in sauce and cheese. Always gets good remarks.
Ok, Gina! I see you!
The only difference I did was used my home canned stewed tomatoes and some tomato paste. This was absolutely divine! To heck with canned enchilada sauce! This is my go to from now on!
Awesome!
Delicious! I always make extra sauce because this sauce is very good.
Such an easy way to make a huge taste difference!
I will never buy canned again. So good. I use it instead of ketchup. Thank you for a delicious recipe!
This sauce is great! Will never use canned enchilada sauce again. This recipe makes enough that I have left over sauce. Add a can (or two)of fire roasted tomatoes to any left overs and you have an excellent base for chili. Also, in a pinch, if I don’t happen to have a can of chipotle peppers in adobo sauce on hand, I sub ground chipotle pepper powder.
This is always my go to enchilada sauce recipe!! It reminds me of the sauce at the restaurant I went to growing up!!
So easy!
I made this and doubled the recipe. Its delicious! And so easy! I have plenty in my freezer to use for meals. I will not be buying canned sauce anymore. Thank you for the recipe.
Just made this. Very good. A few ideas: added a few types of dried chili (standard from the store, ancho, and chipotle) for some complexity. I smashed the chipotle in adobo through a sieve to remove the fire heat. I will add onion powder, cumin, and oregano next time. I think true enchilada sauce is made with only dried chilis reconstituted and pulverized but that is a lot of work, as I do it for other dishes. I felt there was a bit too much tomato. In the end, my small modifications ended up being a killer sauce so kuddos to you for your creation. It’s a winner and makes something difficult much easier.
My family absolutely loves this enchilada sauce when I make the crockpot enchilada casserole. Even my picky eaters love it! I love how easy it is to make.
Pro tip if you find the chipotle in adobo sauce too hot, slice the chipotle open and remove all the seeds, it will significantly reduce the heat while keeping the distinct smoky flavor.
What is Mexican hot chili powder? I can’t find it!
Used to use store bought sauce now I just use this. So delicious so easy. Thank you so much!
Thanks Pat!
Very good. Not chili bitter like so many
This sauce was an absolute flavor bomb! Delicious and very quick & easy to make. I’ll never ever use that canned stuff again.
Good taste and easy to make
Wow! Well, I made this a tad TOO spicy (not for me, but for the family)! I used 2 chipotle peppers in sauce, 2- 7oz cans of El Pato Hot tomato sauce along with one can of regular tomato sauce, and I used hot Chimayo red chile powder. I had to add another can of regular tomato sauce and about a 1/3 cup of freshly squeezed lime juice to tone it down and it’s still very spicy! I guess I’ll have to eat it all myself! 🙂 It’s soooooo goood though! I guess next time I will stick to the regular tomato sauce and maybe medium Chimayo red chile powder. I’m hoping to make chicken enchiladas this week as well as adding some to a fried rice for meal prep. Either way, I will definitely be making this on a regular basis. It’s really so easy! (I copied what someone else did by mixing all of the second step ingredients in a blender rather than chop the chipotle peppers.)
I made this today using the rest of a small can of chipotle peppers that I opened earlier to make https://www.skinnytaste.com/mexican-slow-cooked-pork-carnitas/
I then used some of the sauce to make https://www.skinnytaste.com/enchilada-scrambled-eggs/
This sauce is the bomb. This is my 3rd time making it. I often poach eggs in it and have also made https://www.skinnytaste.com/slow-cooker-chicken-enchiladas/
Very nice recipe! Replaced “Chipotle in Adobo” with 3 tsp Yuzu Kosho as I live in Scandinavia and “Chipotle in Adobo” is not readily available. Also used Maldon salt as Idk what “kosher salt” is. Very happy with the end result 🙂 In regards to the measurements, I read 1 cup as 250ml
This has been my fav go to. So easy and so delicious! Thanks for sharing!
Thanks Pat!
Love it!
Hi Gina! I’ve been making this for years and I love it! However, the Mexican chili powder in the original recipe was discontinued. I’ve been trying different things but just wanted to know specifically which one you use now? Thanks!!!
Regular chili powder works just as good
This enchilada sauce is so easy to make and tastes great! It’s not too spicy but has enough flavor. So much better than any I’ve bought at the grocery. I always think I’ll have plenty left to freeze but it’s so good we use it before it gets into the freezer.
This really is the best homemade Enchilada Sauce! We needed a low salt sauce and don’t miss the salt one bit. I used my Blendtec blender to combine the ingredients before cooking so I didn’t need to chop the peppers. Thanks so much for this recipe!!
Best enchilada sauce! So easy to make. I used El Pato Hot tomatoe sauce and doubled the recipe. I used regular chili powder. Beware the chipotle peppers are hot and spicy.
So good! I make this all the time now, and I’m never going back to canned. Today, though, I realized I didn’t have tomato sauce. It was too late to make a trip to the store, so I used crushed tomatoes instead. They worked well, but I needed to cook the sauce a little longer.
Wonderful sauce love it
This is the best enchilada sauce ever! I will never used the canned kind again.
Very easy yo assemble. Used strained tomato sauce and 2 tbsp Calabrian chili sauce for the heat. Followed reciped otherwise. Yummy sauce. Better than store bought. Never buy the canned sauce again. This is a keeper.
I had never even thought of making home made enchilada sauce, but now I will never go back. This is super easy to make and freeze for future recipes. The flavor is so much better than canned. My enchilada skillet turned out great using this sauce. Thanks for another great recipe.
I made this for the first time because I wanted to use it for the chicken enchilada skillet I was also making today. This was super easy to make and soooooo flavorful!!! I’m freezing the extra sauce and this will be my go to for enchilada sauce (no more store bought canned sauce for me)!!
So much better than any store-bought!
I have been making the sauce for several years now. It always turns out amazing. The recipe is easy and comes together quickly. As written, the recipe is spicy, but not “hot”. Perfect classic enchilada flavor. However, it’s easy to adjust the amount of chipotle or the heat of your chili powder if you want more or less kick.
Double the recipe and freese for future use. It keeps very well.
The absolute best. I haven’t opened a canned sauce since I found this recipe. Taste amazing
Absolutely my favorite. So easy and so delicious! Haven’t bought jarred sauce since I found this recipe. Thank you!
Absolutely my new go to. Haven’t bought jarred sauce since I found this recipe! Thank you!
Love the pea salad ideas
I don’t belong in the kitchen, but this sauce says otherwise! Really easy and makes recipes so flavorful. Add extra chipotle when we feel like a kick!
Love it! So easy to make. I love homemade over store bought.
Love how easy and delicious this enchilada sauce recipe is and 0 WW points! We like spicy so used 2 cans regular tomato sauce and 1 can el pato and threw in an extra chipotle pepper. Froze the extra sauce in 1-cup servings. So good!
This enchilada sauce was quick, easy, and delicious! I want to make the crock pot chicken enchilada casserole but when I was grocery shopping, Aldi doesn’t sell enchilada sauce, so I had to make my own. I was worried it would be spicy but it wasn’t! Can’t wait for the enchilada casserole to be ready for dinner tonight!
This is a delicious enchilada sauce!
Will surely make again!
Easy to make, delicious and low cal. Recipe trifecta!!!!
This REALLY is good! I make it up and freeze in Dutch Freezer boxes. When needed, all I have to do is thaw and use. Thanks for another great recipe!
We put that s^@t on everything! Love it so much!
So Good!
Am making the Skinny taste Slow Cooker Chicken Enchiladas recipe and saw this link to make enchilada sauce and gave it a go after reading all the positive reviews.
The taste was beyond my expectations it was absolutely delicious. Only used the sauce from the Chipotles in adobo sauce as some readers did because some in our family don’t enjoy spice as much as myself. This is a recipe to keep on rotation, the enchilada sauce us amazing and will be my new go to. Bye Bye to Canned enchilada sauce
Wondering if you have a version or substitution for green enchilada sauce? My family prefers green over red. Thank you!
Green enchilada sauce is really straight forward! I roast tomatillos and chunks of onion on a sheet pan and then blend in a blender. Can add a little broth or water if you’d like a thinner consistency. Then season how you like and you’re good to go! For heat you can roast a jalapeño with everything too.
Feel free to add a garlic clove to roast as well! I char the veggies a bit to make sure they are well roasted for blending.
This is the best and easiest sauce to prepare. I had never attempted to make enchiladas before trying it at a friend’s house and found how easy it was to prepare. Thank you.
I just made this recipe to go with SmittenKitchen’s Breakfast Chilaquiles Casserole recipe and it is seriously going to be my go-to enchilada sauce recipe from now on. It is SO easy to make and taste is perfect. I only added one chipotle chile but it could have taken two (didn’t want to make it too spicy for those family members who can’t stand the heat). Thank you!
I LOVE this Enchilada sauce! The first few times I made it, it was too spicy for me, but the flavor was so good I kept making it. My daughter told me that she doesn’t chop the Chipotle peppers, but just uses two tablespoons of sauce from the Chipotle Pepper can. It still has the delicious flavor, and still some heat, but it does tame it down a bit for those of us who like a milder sauce.
This is delicious! This is my go-to Enchilada sauce. Great with the turkey stuffed poblano peppers and to poach eggs in.
Love this easy and inexpensive recipe. This is the only enchilada sauce I use.
Best enchilada sauce I have ever tasted! I used it on beef enchiladas, and everyone loved it. It is wonderfully spicey but not “hot”. I had some leftover sauce (I doubled the batch to make two pans of enchiladas) and my husband added more sauce when he reheated the leftovers–so tasty!
I freaking love this recipe!!!!! It is the only one I have ever made since I found it a few years ago.
Thanks AJ!
Best Enchilada sauce EV-AH! I make it all the time! You ROCK, Gina! Your recipes helped me lose 50 lbs!
Amazing how long can we keep the leftovers in the fridge? Do you know if it freezes well?
up to 4 days in the fridge or 3 months in the freezer.
Another great recipe!! Thanks Gina!
This truly is the best enchilada sauce, ever!
I subbed the tomato sauce with Guajillo chili purée and it was awesome!
Used half the amount of salt and regular chili powder.
Excellent.
Truly is the best enchilada sauce. I have made it several times and always delicious!
This IS the best enchilada sauce! I always make a double batch and freeze it. It’s easy and so, so good.
Love this sauce! SO much deliciousness for so little effort! Thanks, Gina!
Should be five stars — sorry I whiffed on that!
This is the best and easiest enchilada sauce! So much better than canned.
Easy to make and very tasty. Had some leftover fire roasted corn that I tossed in when I added the tortillas and cheese. Adding it to the rotation. Getting the ingredients to make the homemade enchilada sauce next.
I can’t find the chipotle chilis in adobo sauce at my grocery store.. any substitutes u recommend?
Check amazon, it’s usually in the mexican aisle, small cans.
This is fantastic!
This is a staple in our house. I use New Mexico chile powder (not hot) – you can use any chile powder. I also purée a 28oz can of San Marzano tomatoes instead of canned sauce.
What could I use instead of the chipotle chilis I’m adobo sauce? I live im Europe and I can’t get that here. Thanks
Excited to try these! I’m not familiar with Mexican hot chili powder, though. Is there another name for it or a substitute I can use? Thanks!
Will using regular chili powder be ok to use with out compromising the recipe? Can’t eat spicy food any more😞.
If yiu can answer this ASAP, I will be able to make the recipe and comment☺️☀️.
This is hands down the best enchilada sauce EVER! I make it and freeze it in freezer bags I lay flat so it thaws quick. Makes it so easy to throw together a quick dinner. My, VERY picky, nieces and nephews RAVED about the Skinnytaste chicken enchiladas I made with this for them. Sauce came out of the freezer from a batch I made last year❤️ They left no leftovers
Maybe a crazy question, could I use pureed fresh garden tomatoes instead of canned tomato sauce?
I made this last night to use for your Turkey Enchilada Stuffed Poblanos Rellenos, which was awesome. I’ve had canned enchilada sauce before which never wowed me. This was so good and also definitely an easy recipe. Thank you for another banger!
Will never buy the pre-made stuff again. So easy and so delicious. Great to be able to control the level of heat! Make this, you won’t regret it!
This was VERY easy, and delicious! When I got the the Mexican chili spice I started with half a tsp, and then tasted it. I found that was enough.
I never made enchilada sauce from scratch until recently. This recipe is a keeper. So good!
You know the Franks hot sauce commercial “I put that sh#t on everything!”? That’s how I feel about this enchilada sauce. It’s so stupidly good that I want to drink it. When I have some left over after burritos or enchiladas, I’ll pour it on whatever else I make because I can’t get enough.
So good! Cannot wait to drown my breakfast eggs in this stuff! Will never go back to canned enchilada sauce again.
I will never use bottled enchilada sauce again–makes all the difference in the recipes, especially my favorite: chicken stuffed sweet potatoes in the crockpot
It really is the best! Far superior to the bottled stuff, and fairly easy to make. I make several batches at a time and freeze it in mason jars or ice cube trays.
I love this enchilada sauce recipe. It’s very delicious and easy to make.
The best enchilada sauce ever😋😋! I make tons of it and freeze it in ice cubes and use it whenever I need it. Every ingredient just pops with flavour
The good news is this is quick easy and delicious. The bad news is canned tastes twrriblw to me now so no more shortcuts.
Agree, once you make it from scratch you can’t go back.
I never use jarred enchilada sauce anymore! I always have some of this ready to go in my freezer.
Glad you enjoy it!
When you’re ready to use it, do you leave it in thr fridge to defrost overnight or do it on thr stove top?
This is my go to, best we’ve ever had
I love this enchilada sauce! Best I’ve ever had! It’s my go to enchilada sauce! Make extra!!! You’ll be glad you did!❤️
What can I use instead of Mexican hot chili powder?
Thank you for a lovely recipe!
use any chili powder
Love this sauce – have made it several times already and wouldn’t change a thing. So much better than anything at the store.
Love, love, love this recipe! And so easy to make!
This is my go to enchilada sauce for years! I absolutely love it. So easy to make. Doubling a batch now to use and then to freeze for next time!
The best enchilada sauce!
I’ve been searching for an enchilada sauce, and this one is spot on!!!
Would it change the taste significantly to use regular chili powder instead of Mexican hot chili powder? What is the difference between the two?
This is my go to enchilada sauce recipe. I use it as a Mexican sauce on all kinds of things. Gina’s recipes and seasonings are always right one. This one is no exception. Thank you, Gina!
Delicious! How long is it good in the fridge for?
5 to 6 days
Simmering on the stove now and already tastes AMAZING!!
I love every recipe I’ve made so far! How can I reduce the heat without losing the flavor?
How can the sauce be stored for later use? The recipe I used it for only used about half of it. Thanks so much!
freeze the rest
The best versatile sauce I have ever made! Thank you!
This sauce is amazing! Can you can this sauce for future use? I would assume pressure canning? Thanks!
I always freeze two cups to use later.
I have the same question- did you try it, figure it out? Some recipes I see online call for water boil canning some say pressure can. Pressure is probably the safer of the two options but in some ways the more dangerous lol.
Alright its simmering on my stove right now 🙂 used some really expensive Italian passata, minced chipotles in a food processor and added 2 heaping tablespoons of the goo to the sauce. Not really sure what Mexican chili powder is for Americans so I just used 1.5 tsp of chili powder from Kotányi (a spice mix, not cayenne.). I have crushed chipotle as well, saw the other recipes of yours using it but I think It would be too spicy.
Tasting it right now and it’s super delicious, but on a spicy side. If anyone is chili-sensitive I recommend using just one TBSP of chipotles and adding some smoke paprika instead.
Now, when the sauce is done I’ll be testing it with your chicken enchiladas and enchilada skillet recipes 🙂
Thank you for an amazing recipe!
I’ll never buy a store bought enchilada mix again!!
🙂
This was fantastic. and so easy and quick. Thank you! Surprisingly I had a can of adobe peppers in my cupboard. just waiting for my enchiladas to get out of the oven though I see I could put this on so many things.YUM!!
I wouldn’t use the slow cooker. It dried out the chicken and the sweet potatoes weren’t cooked at all after 7 hours. I would cook everything in the oven to save time and energy. Otherwise everything together tasted good.
This was for the sweet potato enchilada recipe. The sauce was delicious!
Amazing! *modifications for low sodium
I love all of the recipes on this website! I have Ménière’s disease and have to eat a diet ultra low in sodium (less than 1000mg day). The recipes on this website make it so easy to swap out ingredients and have an ultra low sodium meal that never lacks in flavor!
For this recipe, I used unsalted tomato sauce and unsalted chicken broth/stock. I added a little bit of salt but overall, it’s still a very low sodium version that still tastes delicious! I love Mexican food and the recipes on this site allow me to eat it again. I’ve used this sauce cooking for other people and they love it too, even with a lot less salt!
Thank you!!
Love this easy sauce, nice spicy flavor and makes any enchilada recipe even batter.
We love this enchilada sauce & your Peruvian green sauce! With the holidays coming up I plan on making both sauces and keeping in the fridge for “Huevos Divorciados” (Divorced eggs…two fried eggs on corn tortilla with refried beans…one topped with red
& one with green sauce & cotija cheese) Name isn’t very festive, but it’s delicious & pretty!
Considering the cost of this sauce here in Vancouver Bc (3.69)for a small 300ml can ,this is so worth the few minutes it takes to get a delicious enchilada sauce . This is my go to when i need a bit of omph in my chilis , quesadills, pizza and on it goes
Made this in my Ninja Hot/Cold Blender. Wow this came out extremely spicy. Too hot for most of my family. I used Frontera Chipotle Sauce (1tbsp), 1/4 tsp chipotle powder, 1/4 tsp chili powder, & 1/4 tsp cumin. Any way to calm it down? Help!!
Add sugar
I know this is late to address but you can add more tomato sauce if it is too hot. I make a jalapeno hot sauce and when my peppers are hotter than usual, I add more tomato sauce which helps a lot.
Very good and easy to make. I did add a small amout of maseca to thicken it a bit. Easily made enough for two batches of enchiladas so I will freeze the rest for later.
I’ve made this sauce several times for the chicken enchiladas. It’s the one dish that my husband asks me to make.
My favorite enchilada sauce hands down! It is easy to make, delicious and a big hit with my family!
Can you can the enchilada sauce?If so how long and what pressure
I have the same question, what were your results ? Other recipes vary widely from what I am reading online.
I cant wait to try this, how long will the sauce last once made?
Incredibly easy, and so tasty!
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?
My favorite store bought is Old El Paso. the others I’ve tried taste like just tomato paste/sauce.
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.
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!
I accidentally thawed this thinking it was BBQ sauce. Can I refreeze it?
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,!!!
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.
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.
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!
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!
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!!!
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.
How long does this keep? Also, can make a double batch and freeze it?
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!
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!
Best enchilada sauce I have ever eaten!!!!
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!
This is a different recipe to the one shown for chicken enchiladas. Which do you prefer Gina?
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.
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.
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!!
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!
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!
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.
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.
If not just add some smoked paprika or something spicy.
This truly is the BEST enchilada sauce! I make extra and keep it in my freezer. We cannot make Mexican dishes without this now!
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!
This truly is the best enchilada sauce!
Delicious. I used leftover sauce on pulled pork, broiled it a bit, and it was fabulous.
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?
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!!!
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.
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)!!
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!
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.
What were your results? I have found widely varying recipes online and hopping to also can some! Thanks!
Ooops, I meant Grace……not Gina. Sorry
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!
I would freeze it in ice cube trays that way you can defrost as little or much as you want
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!!!!
So simple and so delicious, which makes it a perfect recipe!
How long will this keep in the fridge?
5-6 days.
I made this to go with the recipe for the spaghetti squash enchilada boats. This was so easy and it is delicious!
Ok Tori. You have got to tell me what a spaghetti squash enchilada boat is and how to.
How long will this keep in the fridge for?
6 to 7 days
Oh, Wow! This is so good!
How long will the sauce last in the refrigerator?
YUM YUM YUM! I am a huge conosure of Mexican food and this space is the BOMB!!!
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.
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?
This is our go to recipe for enchiladas, it is wonderful so don’t change a thing!
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!
That is a fantastic idea!
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!
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!
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!
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!
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.
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.
The two things you get are the spice and the smoky flavor. You could purchase a pepper of your choosing, roast it under the broiler and add a couple teaspoons of a good smoked paprika.
Use dry chipotle chili pdr
You can buy chipotle peppers from somewhere like Penzys website and cook them in the enchilada sauce until sof then chop them.
What if I want to make green chile enchilada sauce instead?
There are directions in this recipe https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with/
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 🙂
No, refrigerate up to a week, freeze up to 3 months.
how long can this be stored in a jar in the fridge?
1 week.
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. 🙂
https://www.skinnytaste.com/chicken-enchiladas/
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!!
This was delicious. Made the recipe just as posted and served it over chicken. We enjoyed it very much.
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.
Love this Enchilada Sauce! So much better than what you can buy in the stores. And EASY to make!
This is delicious but We prefer green enchilada sauce. Do you have a recipe?
Sure, I use my Salsa Verde for my Green Enchiladas.
Love Love this Homemade Enchilada sauce
It’s the best ❤️❤️
This sauce is delicious and so easy. Freezes well. Love it with the stuffed poblano recipe.
Love it!!! Thank you
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.
Easy! Excellent! Thanks for this.?
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!
Thanks Jamie!
YUM! Just made this sauce – SO EASY AND SO GOOD!
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”!
Hands down – best sauce ever – and so so easy to make!
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!
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!
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!
Hi! For the tomato sauce—how many ounces should the cans be?
Thank you!!
Are chipotle peppers in adobo sauce an okay substitution for the chipotle chilis?
yes same thing!
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!
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!
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.
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!
🙂
How did you can it? I see a lot of people commenting to ask, water bath is obviously easier than pressure canning, but pressure can is in some ways safer and some ways more dangerous lol. Internet widely varies on what you need to do with it. I would think the acidity is high enough to water can, but looking to get some real experience feedback. Thanks!!
I have made this recipe several times now and it is by far the best enchilada sauce recipe that I have come across.
Thanks Donna!
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.
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!
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.
Hi,
I’m just wondering what size cans of tomato sauce this recipe calls for? 8oz? Thanks!
Recipe calls for 3 cups.
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.
my pleasure!
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!
What is Mexican hot chili powder? Is that different than regular chili powder or chipotle chili powder?
Do you happen to have the instructions to convert this to the Instant Pot?
This enchilada sauces is fantastic. Thanks. A real keeps.
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!!!
Omg, this is seriously delicious!!! Everyone in the family was licking their plates clean!! Even my super picky 7 year old! Thank you!!!
🙂 You’re welcome!
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.
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!
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
Thanks Kim!
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).
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.
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
🙂
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!
Wow!!
My husband raved about this all night.
Thank you
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.
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!
I live in the UK. What would be a good substitute for the canned Chipotle Chilis as I have never heard of these before.
Anything spicy, such as chili peppers to give it some heat.
Would passata work instead of canned tomato sauce?
Yes, that should work!
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!
enjoy!
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!
Thanks Kate! I take that as high praise coming from a Texan! Lol.
Gina,
This sauce is so amazing. Thank you for sharing your delicious recipes with the masses!
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!
Goya
It says to use either vegetable or chicken stock…which one do YOU use?
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.
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.
Hi Gina!
Just want to say THANK YOU !!!
Never thought I could make enchilada sauce… You are the best!!
Love love love !!!
Thanks Lucy!
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!
Great idea!
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.
Awesome!!!!
Do you use canned tomato sauce or tomato purée for the enchilada sauce?
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.
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.
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.
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.
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.
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?
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!
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!
You’re welcome! 🙂
I’ve made this many times and my whole family loves it!
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!
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
This recipe is neither, it’s just sauce. Pictured above is a chile, that is correct.
What kind of container do you freeze it in?
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!
is the “Mexican hot chili powder” ground chilis or a blend?
It’s a spicy chili powder, you can use any chili powder you have.
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.
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!!
Lol, thanks JD!
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!
At least 3 to 4 months
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!!!
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.
Can’t wait for the Poblano Stuffed Peppers recipe!
Do you have the recipe for the stuffed pepper that is included in the picture with this sauce?
Sharing today!
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!
Can you please give an example of ” Mexican hot chili powder”?
Any spicy chili powder is fine. This was Mcormick’s
How many Points + points are in this enchilada sauce?
0
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!
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.
How long does it last in the fridge?
3 to 4 days.
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!
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!
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.
Thank you Rachel!
So going to try this recipe…….I have been wanting a good fresh enchilada sauce!! Thanks Gina :))
Once it’s thawed, can it be frozen again? Or would it be suggested to freeze in smaller portions?
Have you ever canned this instead of freezing?
I haven’t, I don’t do too much canning so I’m not the best person to ask.
Google “(your county) home extension service.” They will have canning information available.