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The most delicious homemade chipotle enchilada sauce! Loaded with flavor and so simple to make, you'll never want to go back to canned enchilada sauce again. #mustlovehomecookin

Chipotle Enchilada Sauce

41kcal
5 from 4 votes
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Prep 5 minutes
Cook 45 minutes
Total 50 minutes
Delicious homemade chipotle enchilada sauce! Loaded with flavor and so simple to make, you'll never want to go back to canned enchilada sauce again.
Servings 4 cups
Course Sauce
Cuisine Mexican

Ingredients

  • 5 medium tomatoes we used Roma tomatoes
  • 1 tbsp olive oil
  • 1/2 cup yellow onion rough chopped
  • 4 cloves garlic minced
  • 5 whole chipotle peppers in adobo
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable stock or water

Equipment

Instructions

  1. Preheat oven to 400°F. Cut stems off tomatoes. Roast on a rimmed sheet pan until soft, 35 - 40 minutes.
  2. Heat the oil in a large skillet over medium-high heat. Saute onions until soft. Add garlic and cook for 1 more minute. Add tomatoes with any pan juices, chipotle peppers, cumin, oregano, salt, pepper and stock to the pan, Bring to a simmer and cook for 2 - 3 minutes.
  3. Carefully pour the hot sauce mixture into a blender or food processor. Pulse until smooth. Pour back into the skillet, bring to a simmer and cook for 10 minutes until thickened. Add salt, pepper to taste.
  4. Cool sauce in the pan. Use right away or transfer to airtight container and refrigerate for up to 1 week. Or freeze for up to 3 months.

Nutrition

Serving0.5cupCalories41kcalCarbohydrates6gProtein1gFat2gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gSodium394mgPotassium214mgFiber1gSugar3gVitamin A806IUVitamin C12mgCalcium20mgIron1mg

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