Easy Enchilada Sauce

This easy homemade enchilada sauce is packed with flavor and comes together in just 15 minutes with pantry staples. It’s so much better than anything from the store!
Contents
Why You’ll Love This Recipe Ingredients Needed Easy Recipe Substitutions How to Make Enchilada Sauce Brittany’s Tips for the Best Enchilada Sauce How to Use Enchilada Sauce How to Store Frequently Asked Questions More Sauces/Dips to Try

Once you try making your own enchilada sauce, it’s hard to go back to the store-bought stuff.

This version is rich, smoky, and perfectly spiced thanks to chipotle peppers and adobo sauce. Everything simmers together in one pot and it only takes about 15 minutes from start to finish, but the flavor tastes like it’s been cooking all day.

I love using this sauce for chicken enchiladas! It’s freezer-friendly, meal-prep approved, and way more flavorful than anything from the store.

Why You’ll Love This Recipe

There’s a lot to love about this easy homemade sauce—here’s why it’s a staple in my kitchen:

Easy to make – You only need one pot and about 15 minutes to make this homemade enchilada sauce.
Clean ingredients – No added sugars or preservatives like many store-bought versions.
Versatile – Use it in enchiladas, casseroles, rice bowls, or as a sauce for tacos and burritos.
Freezer-friendly – Make a batch, freeze it, and you’re set for future meals.

Ingredients Needed

You only need a handful of pantry staples and a few flavor boosters to make this rich, smoky enchilada sauce at home.

olive oil – just a splash to sauté the garlic and help bring out the flavor.
garlic – fresh and fragrant, garlic adds the perfect base of flavor for the sauce.
chipotle peppers – look for the canned kind in adobo sauce. They add smoky heat and depth—don’t skip these!
adobo sauce – a spoonful from the can of chipotle peppers adds extra richness and spice.
tomato sauce – creates the body of the sauce and gives it that classic enchilada base.
vegetable or chicken broth – helps thin the sauce to the perfect consistency while adding extra savory flavor.
spices – you’ll need dried oregano, chili powder, ground cumin, salt and pepper.

Easy Recipe Substitutions

This sauce is easy to customize depending on what’s in your pantry or how spicy you like it. Here are some suggestions:

Tomato sauce alternative: Crushed tomatoes or tomato puree will work if you don’t have sauce on hand. Just keep in mind the texture may be a bit thicker, so adjust with broth as needed.
Different broth: You can use chicken or vegetable broth here, depending on what you’re making. I usually go with low-sodium to keep the salt level in check.
Spice level swap: If you want a milder version, use just a small spoonful of adobo sauce or skip the chipotles altogether. For extra heat, toss in an extra pepper or a dash of cayenne.

How to Make Enchilada Sauce

Step 1: In a medium saucepan over medium heat, add oil. Once hot, add garlic and sauté until fragrant, about 1-2 minutes.

Step 2: Add remaining ingredients to the saucepan.

Step 3: Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.

Step 4: Either use the sauce right away or store in the fridge for up to 5 days or in the freezer for up to 3 months.

Brittany’s Tips for the Best Enchilada Sauce

A few quick tips to help your enchilada sauce turn out rich, flavorful, and just the way you like it:

Finely chop the chipotles: These little peppers pack a punch, so chopping them well helps distribute the heat evenly throughout the sauce.
Taste and tweak: Don’t be afraid to adjust the salt, pepper, or broth to get the flavor and consistency just right for you.
Blend it (optional): If you prefer a completely smooth sauce, blend it after simmering. This is especially nice if your chipotles weren’t super finely chopped.

How to Use Enchilada Sauce

This enchilada sauce is super versatile and adds a smoky, spicy kick to so many dishes. Here are some of my favorite ways to use it:

Enchiladas – Obviously! Use it in my chicken enchiladas, these vegan enchiladas, or swap it in for store-bought sauce in any enchilada recipe you love.
Casseroles – Drizzle it over layered dishes like my Mexican quinoa casserole to add extra flavor and moisture.
Burrito bowls – Spoon some over rice, beans, grilled veggies, or protein for an easy burrito bowl upgrade.
Tacos and wraps – Use it as a saucy base inside tacos, wraps, or quesadillas for a smoky flavor boost.
Eggs or tofu scrambles – Add a spoonful to scrambled eggs or tofu scramble for a spicy breakfast twist.
Soup starter – Stir it into broth with beans and veggies for a quick, enchilada-inspired soup. You could also use it in my chicken enchilada soup!

How to Store

This sauce keeps really well, so it’s perfect for making ahead:

Fridge: Let the sauce cool completely, then store it in an airtight container or jar in the refrigerator. It’ll keep for up to 5 days.
Freezer: Pour the cooled sauce into a freezer-safe container or silicone cube tray for easy portioning. Freeze for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop when ready to use.

Frequently Asked Questions

Is enchilada sauce spicy?

This version has a smoky, medium heat thanks to the chipotle peppers in adobo. You can easily adjust the spice by using less adobo or just one pepper.

Can I make this enchilada sauce without chipotle peppers?

Yes! You can leave out the chipotles and adobo sauce for a milder version. Add a pinch more chili powder or smoked paprika to keep some depth of flavor.

Is this enchilada sauce gluten-free?

Yes! There’s no flour or thickeners in this recipe, so it’s naturally gluten-free.

Do I need to blend the sauce?

Not necessarily! If you finely chop your chipotles, you can leave the sauce as-is. But for a completely smooth texture, blending after simmering works great.