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A quick and easy recipe for the best red enchilada sauce from scratch. Ready in just 15 minutes and so delicious! This amazing homemade enchilada sauce used whenever a recipe calls for a red enchilada sauce can.

Enchilada Sauce

5 from 4 votes
Easy enchilada sauce that's ready in 15 minutes! This homemade classic enchilada sauce recipe is quick and tastes so much better than the can.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 1/2 cups
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Ingredients
  

  • 2 cans 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut sugar or 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 coconut 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 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

Serving: 2tablespoonsCalories: 13kcalCarbohydrates: 3gFiber: 1gSugar: 2g

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