Red Enchilada Sauce
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 1/2 cups
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Calories
11 kcal
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Course
Main Course
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Cuisine
Mexican
Red Enchilada Sauce
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Easy homemade red enchilada sauce that's ready in just 15 minutes! Simple ingredients and it tastes SO much more flavorful than store-bought.
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Ingredients
- 2 tomato sauce 15-ounce cans
- 1-2 chipotle peppers in adobo sauce use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat
- 1 tablespoon adobo sauce from the can of chipotle peppers in adobo
- 1 teaspoon garlic powder
- 1 cup water or low-sodium chicken or vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 tablespoon brown sugar
Instructions
- In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and brown sugar.
- Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.
- Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.
Notes
- TO STORE: Refrigerate leftover red enchilada sauce in an airtight storage container or jar for up to 1 week.
- TO REHEAT: Gently rewarm sauce in a saucepan on the stovetop over medium-low heat.
- TO FREEZE: Portion the sauce into individual containers and freeze for up to 3 months. Let thaw overnight or (if you are in a big hurry) reheat gently in the microwave or on the stove.
- Because of the chipotle peppers, the flavor of this sauce is deep and smoky (deliciously so!). If you prefer a more classic, right-from-the-can taste, I'd suggest seeking a different recipe. (I don't have a specific one I recommend, as this is the recipe I always use.)
Nutrition Information
Show Details
Serving
2tablespoons
Calories
11kcal
(1%)
Carbohydrates
2g
(1%)
Protein
0.4g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Potassium
93mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
133IU
(3%)
Vitamin C
2mg
(2%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 31/2 cups
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 11kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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