I’m not going to lie, I had never tried making enchilada sauce at home until about a year ago. I was a serious Old El Paso girl. That red sauce in the yellow can seemed perfect always and I was happy to buy it. However, then I tried making it at home, and I was BLOWN away. Not only because there are so many varieties you can make, but because it’s so much healthier and it tastes SO much better…like so much better. I found a recipe for some Chipotle Enchilada sauce, but it had chicken stock in it which meant it wasn’t technically vegetarian. Sometimes I let things like this slide (especially in restaurants), but I knew it would be an easy switch to make it veggie friendly. So, if you aren’t a vegetarian, go ahead and make this with chicken stock and it will be the same delicious sauce.
The chipotle peppers in adobo sauce add so much flavor to this sauce. It is so good. You can find those pepper in adobo sauce in the international aisle, next to the Mexican food stuff. This is what you are looking for (whatever brand is fine):
Whatever peppers you don’t end up using, you can put in a ziplock and pop into the freezer for next time. These are so delicious.
This sauce is also really quick to make. Literally it takes 10 minutes max. I usually double he recipe and save half for another time. I store it in either zipper freezer bags or plastic freezer containers and then defrost when I need it. Lately I have been using it on my ‘Taco Bell’ Mexican Pizzas and it adds a nice pop of flavor. This sauce is also a lot lower in sodium than the canned sauce, which is nice for your health as well! Use it on your enchiladas, Skillet Enchilada Rice, tacos, taco bell pizzas, nachos (I love drizzling enchilada sauce on top of nachos), or whatever you want. It is good, you are going to love it…trust me.
Here are some more recipes you can use this delicious sauce on:
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