Chipotle Enchilada Sauce

One of the best parts of enchiladas is the sauce. There are different kinds: red, green and white. The green sauce is made from tomatillos and the white is a creamy sauce. Red sauce is tomato based, but I like to add some chipotle peppers to give a deeper flavor as well as some heat. This recipe is very easy to make and tastes amazing on baked enchiladas with melted cheddar and monterey jack cheese.

Recipe to make Chicken Enchiladas using this sauce found here.

Chicken Enchiladas-2

Chipotle Enchilada Sauce- pin

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4.5 from 2 votes

Chipotle Enchilada Sauce

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups
Author Steve Cylka

Ingredients

  • 3 tbsp oil
  • 1 onion , diced
  • 3 garlic cloves , minced
  • 1 poblano pepper , cored and diced (substitute a green pepper if needed)
  • 1 canned chipotle pepper and 1 tbsp of the adobo sauce
  • 12 oz tomato paste
  • 3 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano

Instructions

  • Heat oil in saucepan on medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes.
  • Add the rest of the ingredients. Bring to a boil and lower to a simmer.Cook for about 20 minutes.
  • Remove from heat and let the sauce cool for 10 minutes.
  • Puree in a blender or using an immersion blender.

 Instructions using Bellini Kitchen Master

  1. Place onion, poblano and garlic into the bowl. Chop on speed 4 for 10 seconds. Scrape down the sides of the bowl. Chop on speed 4 for another 10 seconds. Add oil and cook on speed 1 at 100C for 3 minutes.
  2. Add the remaining ingredients. Remove the measuring cup from the lid. Cook on speed 1 at 100C for 20 minutes.
  3. Blend on speed 6 for 30 seconds or until smooth and creamy.

Chipotle Enchilada Sauce

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

11 comments

  1. I’m going to be honest with you here. A poblano pepper? Never heard of it. That said, I’m going to try this because it looks awesome and breaking away from the norm and getting away from comfort zones is what life is all about. Thanks for the recipe!

  2. This has some serious heat to it! I used a can of chipotle peppers in adabo sauce, theat is probably why. Next time I would be really careful with that :0 also, I would make a half recipe because it is a lot for just the two of us. Super tasty… tha ks for sharing!

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