Nix the store bought sauce and make your own instead! This Spicy Enchilada Sauce is the easiest thing to make in just 15 minutes or less! Filled with flavor and packed with nutrition, it’s the perfect sauce to top over those Homemade Turkey Enchiladas or serve as a fun twist on nachos!
What You Need to Make this Recipe
- You can use whatever diced tomato, crushed tomato, etc. you have on hand for the canned diced tomatoes. I prefer the no salt added variety to cut down on sodium.
- Chipotle peppers can be subbed with another spice of choice, like cayenne or chili powder, if you do not have them on hand.
How to Make this Recipe
Step 1: Start by sauteing the oil with garlic and onions in a pan over medium heat.
Step 2: Add in the remaining ingredients and let simmer for 5 to 7 more minutes.
Steps 3 + 4: Transfer the sauce to a high powered blender.
Step 5: Process until smooth.
Be careful as the Spicy Enchilada Sauce will be hot and you do NOT want to burn yourself!
- I recommend using this immediately in my Homemade Enchilada Recipe! You will use the full batch so there won’t be any leftovers if you do (or you may also like the Vegetarian Enchilada Casserole here too!)
- If you do have leftovers, you can keep it in a mason jar sealed shut in the fridge. It should be used within 7 to 10 days.
- If you made a double batch, you can follow safe canning protocols and can the sauce for later use (refer to this jam recipe here for how to can.)
- Personally, I prefer to just freeze it and use it in my Slow Cooker Chicken recipe here within 3 months!
Other Simple Sauce Recipes You May Love
- Hatch Chile Salsa Verde
- Walnut Pesto Sauce
- Cilantro Pistachio Pesto
- Avocado Pesto Sauce
- Habanero BBQ Sauce
Spicy Enchilada Sauce
- 2 tsps olive oil
- 1 tbsp minced garlic
- 1/3 cup chopped onions
- 14.5 oz canned diced tomatoes no salt added
- 8 oz canned tomato sauce no salt added
- 2 tbsps canned chipotle peppers
- 1 tsp ground oregano
- 1 tsp cumin
- 1/4 tsp salt
- 1/3 cup water
- 1 tbsp white wine vinegar
- Saute the olive oil with the garlic and onions over medium heat for 3 to 5 minutes (until onions are translucent). Add in the remaining ingredients and continue to simmer together remaining 5 minutes.
- Carefully transfer to a high powered blender to pulse sauce into a thin liquid.
- Store in a glass jar in the refrigerator and use within 7 days, or allow to cool then freeze for up to 3 months.