Smoky Chipotle Homemade Enchilada Sauce

Smoky Chipotle Homemade Enchilada Sauce - Easy homemade enchilada sauce made with spices, tomato paste, tomato sauce, chipotle peppers and vegetable broth - ready in less than 30 minutes.

I love food from different countries. Mexican food, Thai food, Indian food, Vietnamese food... I could go on. And I love recreating recipes inspired by the original, authentic dishes. I'm not going to say I create authentic dishes from other countries, because I don't, but I sure do get inspired by the flavors!

I know that this homemade enchilada sauce is not authentic. I know. I'm OK with that because I just don't have easy access to the specific ingredients (i.e. dried peppers) needed to make an authentic enchilada sauce recipe.

I imagine a lot of people don't. And, like me, maybe people don't have easy access to canned enchilada sauce. We just don't sell it here (that I can find easily, anyway) in my little Canadian city.

I like making my version of things - and I think you'll really like this too.

Also, Pipercooks is based on great tasting, easy, homemade food. So when I create recipes, I strive for something that tastes really good – the best version of it that I can make.

I also aim for something that is easy for you to recreate, even if it's something you've never made before or a technique you've never tried before.

It's also so important to me to use real ingredients. I rarely open a can or jar of something pre-made (and processed) if I can make the same thing, from scratch, by myself. And that's why I post recipes here, to share all of that with other people. And that's why I created my version of enchilada sauce.

So, while this specific recipe is not an authentic Mexican Enchilada Sauce, it IS a super delicious and easy to make Smoky Homemade Enchilada sauce. I think you'll love it.

This sauce is great in baked chicken or black bean enchiladas and I love using it to make a topping for Enchilada Baked Sweet Potatoes or in my Vegetarian Enchilada Pasta Skillet.

How to Make Smoky Chipotle Homemade Enchilada Sauce

First, start with getting all of your ingredients ready. In a small bowl combine the flour with all of the spices. In another small bowl, mix together the tomato sauce, broth, vinegar and adobo sauce. Chop the onion, garlic and the adobo pepper.

Fry the onion and then the garlic and adobo pepper in a pan. Then add the tomato paste, flour and spices and cook those for a minute or so, until you can really smell them. Then add your liquid, being careful because your pan is hot and your cold liquids will splatter and spit, but only for a second or two. Mix everything well, then cook for 8-10 minutes, until the sauce thickens up.

You can use it right away, in Enchiladas or Baked Enchilada Sweet Potatoes, or you can refrigerate it for later or another day. If you refrigerate it, then when you go to use it, heat it in a small pot with a bit of water. It will thicken up a lot in the fridge. I start with ¼ cup of water and add more as needed, depending on what I'm using it for.

Anyway, I hope you try this recipe and enjoy it as much as I do.

Smoky Chipotle Homemade Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 cups

Jacqueline Piper

5 from 1 vote

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Easy, smoky chipotle homemade enchilada sauce made with spices, tomato paste, tomato sauce and vegetable broth. Homemade Enchilada Sauce in about 20 minutes.

Ingredients

  

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• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons chili powder
• ▢ 2 teaspoons ground cumin
• ▢ ½ teaspoon granulated garlic
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon smoked paprika
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon black pepper
• ▢ pinch ground cinnamon
• ▢ 2 tablespoons oil
• ▢ 1 small onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 1 canned chipotle pepper, in adobo sauce, chopped (+ 1 teaspoon of the sauce)
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup tomato sauce
• ▢ 1 cup vegetable/chicken broth
• ▢ ½ teaspoon apple cider vinegar

Instructions

 

• Combine all off the spices together in a small bowl, along with the flour.
• Heat oil in a pan over medium heat.
• Add the onion and cook for about 5-7 minutes, until soft.
• Add the garlic and chopped chipotle pepper, and cook for 30 seconds.
• Add the spice + flour mixture, and tomato paste and cook a minute or so, until spices are very fragrant.
• Add the tomato sauce, broth, adobo sauce and vinegar. Bring to boil, then simmer about 8-10 minutes.
• Taste for seasoning and add water to get the consistency you prefer.
• Remove from heat and use immediately or store in the fridge.

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Notes

If storing in the fridge for use at another time, heat in a pan with water before using in your dish. Start with maybe ¼ cup or so, adding as much as you need to get the right consistency, as it will thicken to a paste when refrigerated.

*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving, divided into 12 servings (for 12 enchiladas).

Nutrition

Calories: 44kcal

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.

Course Condiments

Cuisine American, Canadian, Mexican

Keyword chipotle, enchilada, smoky

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