This easy Chipotle Enchilada Sauce is smoky, spicy, and way better than anything you can buy at the store! You only need a handful of pantry staples and about 20 minutes to whip up a batch.
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20-Minute Homemade Chipotle Enchiladas Sauce
There’s something magical about making enchilada sauce from scratch, especially when it’s smoky, spicy, and deeply flavorful like this Chipotle Enchilada Sauce. Whether you’re building the ultimate shredded beef enchiladas, making wet burritos, or spicing up your next taco night, this sauce is the secret weapon you didn’t know you needed.
This sauce was born from one of those panic moments when the store-bought sauce was missing from the pantry, but enchiladas still had to happen. It turned out so good. I’ve never looked back, and I think you’ll feel the same.
What I love about this enchilada sauce recipe is that you can easily double it and save the extra sauce for a rainy day when you are short on time or have a craving for some real Mexican food.
Ingredients and Estimated Costs
Per Serving Cost: $0.16
Recipe Cost: $4.07
Here are all the ingredients you need to make this chipotle enchilada sauce recipe, including substitutions. This recipe makes 3 cups of sauce.
- 1 Tablespoon vegetable oil ($0.03) – A neutral oil that helps the onions caramelize without adding extra flavor. You could swap in canola oil or avocado oil.
- 1 medium white onion ($0.90) – Sweet and mild, white onion builds a solid flavor foundation. Yellow onion would also work.
- 3 large garlic cloves ($0.15) – Freshly minced garlic brings punchy, savory depth. You can use ½ teaspoon of garlic powder instead of cloves.
- 3 Tablespoons chipotle chili powder ($0.61) – This is the star of the dish: smoky, slightly spicy, and full of bold flavor. If you can’t find chipotle chili powder, mix regular chili powder with a pinch of smoked paprika for a similar vibe.
- 1 Tablespoon ground cumin ($0.53) – Earthy and warm, cumin gives the sauce its classic Mexican flavor.
- 1 Tablespoon table salt ($0.01) – Essential for balancing and bringing out all the rich flavors.
- ¼ teaspoon oregano ($0.01) – Adds a nice herby brightness to the dish. Mexican oregano or regular oregano will work.
- 15-ounce can tomato sauce ($1.06) – Smooth, rich tomato flavor ties everything together. You can use diced tomatoes, but you’ll have to blend them to get that silky texture.
- 1 cup chicken broth ($0.77) – It gives the sauce the perfect pourable consistency while layering in savory flavor. Use vegetable broth for a vegetarian version.
Note: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Updated April 2025.
How To Make Chipotle Enchilada Sauce
This enchilada sauce comes together by sautéing onions and blooming spices, then simmering with tomato sauce and broth before blending it into a rich, smoky, utterly irresistible sauce. Let me show you how:
- Heat the vegetable oil in a medium saucepan over medium-high heat. Add the diced onion and sauté until the edges start to brown, about 3 to 5 minutes.
- Stir in the minced garlic, chipotle powder, cumin, salt, and oregano. Cook for about 30 seconds, just until the mixture is fragrant.
- Pour in the tomato sauce and chicken broth. Stir to combine and bring the sauce to a gentle simmer. Keep it at a simmer and cook for about 10 minutes, stirring occasionally.
- Remove the saucepan from the heat. Blend the sauce until smooth using an immersion blender, which should take about 2 minutes. If using a traditional blender, hold the lid down tightly—hot liquids expand and can pop the lid off if you’re not careful (I know from experience).
- Transfer the finished sauce to an airtight container. Let it cool slightly before storing.
Essential Recipe Tips:
- Bloom Your Spices: Don’t rush the 30-second cooking time after adding the spices. Heating them in oil brings out their full flavor!
- Blend Carefully: If using a regular blender, let the sauce cool slightly before blending to avoid dangerous splatters.
- Use Good Broth: A high-quality chicken broth (or homemade!) makes a difference in flavor depth.
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Chipotle Enchilada Sauce
Equipment
- medium saucepan
- Wooden spoon or spatula
- Immersion blender (or a regular blender)
- measuring cups and spoons
- can opener
Ingredients
- 1 Tablespoon vegetable oil
- 1 medium white onion diced
- 3 large garlic cloves minced
- 3 Tablespoons ground chipotle chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon table salt
- ¼ teaspoon oregano
- 15 ounce can tomato sauce
- 1 cup chicken broth
Instructions
- In a medium saucepan over medium-high heat preheat the oil. Add the onion and cook until the edges of the onion start to brown, about 3-5 minutes.
- Add the garlic, chili powder, cumin, salt, and oregano and cook until fragrant, about 30 seconds.
- Stir in the tomato sauce and chicken broth. Bring the mixture to a simmer and keep at a simmer and cook for 10 minutes, stirring occasionally.
- Remove the sauce from the heat. Using an immersion blender, blend until smooth, about 2 minutes. If you don't have an immersion/stick blender, you can use a blender. Just make sure you hold the lid on VERY tight, trust me I know from experience!
- Use or keep in an air-tight container in the refrigerator for up to 1 week.
Notes
Storage Tips
Refrigerator: Store the cooled sauce in an airtight container for up to 1 week. Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before using.Nutrition
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Chipotle Enchilada Sauce Recipe FAQs
Yes, canning this enchilada sauce is great when making big batches.
The sauce is just as thick as the canned variety. If you like yours a little thicker, just simmer it for longer. If it’s too thick after cooling, thin it out with chicken broth.
Because this is a tomato-based recipe, you should be able to freeze it for up to three months without any issues.
More Mexican Favorites
- Restaurant Style Refried Beans
- New Mexico Style Green Chile Chicken Enchiladas
- Green Chile Pinto Beans
- Picadillo
- Carne Asada Street Tacos
- Queso Blanco Dip
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I never thought to make my own enchilada sauce until I saw your recipe. It is absolutely delicious.
SO much better than store bought. I can’t wait to use it in my enchilada casserole too.
I love making my own sauces and condiments so I always know exactly what’s in them. This is a handy recipe for sure. Thanks so much!
homemade is best! although I haven’t applied that to enchilada sauce yet, thanks for the inspiration!
I love enchiladas and never tried making it at home. This sauce looks and sounds so delicious!
Me, too! 🙂
I love making enchiladas at home and this sauce looks amazing!
Thank you!
You and me both Jillian, re Mexican Food, YUMMO!! I haven’t tried to make my own Enchilada Sauce, but I will give this a go now as your recipe looks nice and easy. Cheers
I hope you enjoy! 🙂
Love homemade sauce! Way better than store bought!!!
I agree, SO much better than store bought!
What an amazingly delicious enchilada sauce. And vegetarian at that. I am totally loving it.
Yes! So glad you love this enchilada sauce recipe!
I love making my own sauces and having them at the ready. This one looks and sounds delicious — I’d probably use it on even more things than enchiladas! 🙂
I love putting enchilada sauce over my mashed potatoes, SO good!
Could I make a batch of this and can it?
You absolutely can!
what kind of chili powder.
I used Target’s house brand, Market Pantry.
I was wondering if anyone has tried freezing the enchilada sauce? I just thought maybe if I was to make a double recipe on one of those rare “free” days I have to get ahead on cooking and things, it would be super easy to do (as long as it keeps okay in the freezer).
I have never tried freezing it but I bet it would be ok since it’s mostly tomato-based.
I had some enchiladas that family brought over after I had my baby last week. Went to pop them in the oven and realized they wouldn’t be as saucy as I like. So I remembered I had pinned this recipe just the other day. So super glad I did. I had all the ingredients on hand and was able to make my saucy enchiladas. Thanks for the rescue!
Tonya, I’m so glad you were able to use the recipe!
wowee this looks so tasty i think i might head to chipotle for lunch lol
how wonderful looking..thanks so much for posting and sharing 🙂
This sounds amazing and would be easy to make vegetarian too. Thank you for sharing. Pinning for later!
Perfect! Thanks! I wonder if simmering the sauce in my previous version was all I needed to do… I told my husband I found a new “clean” recipe for enchilada sauce. We’re having cheese and onion enchiladas for dinner! I’m so excited, I can’t wait for them! Thanks again!
This sounds awesome! How thick is the sauce? I’ve tried making my own sauce before and it ended up being really watery, well compared to canned version.
Katrina,
I thought the sauce came out just as thick as the canned variety. If you like yours a little thicker just simmer it for longer. Enjoy!