Go Back
Homemade Red Enchilada Sauce photo

Red Enchilada Sauce

This Red Enchilada Sauce is bursting with flavor! A smoky tomato blend perfect for enchiladas, dips, and more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 cans tomato sauce 15-ounce each
  • 1-2 chipotle peppers in adobo sauce chopped if using whole
  • 1 tablespoon adobo sauce
  • 1 teaspoon garlic powder
  • 1 cup water or low-sodium chicken or vegetable broth
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon brown sugar

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Blender (optional)

Method
 

Instructions:
  1. In a medium saucepan, combine the two cans of tomato sauce, chipotle peppers, adobo sauce, garlic powder, and water or broth. Stir until well combined.
  2. Add the kosher salt, ground black pepper, and brown sugar to the mixture. Stir everything together until fully incorporated.
  3. Place the saucepan over medium heat and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for about 15-20 minutes.
  4. If your sauce is too thick, add more water or broth to reach your desired consistency. Blend for a smoother texture if desired.
  5. Taste your sauce and adjust the seasoning as needed. Add more adobo for heat or brown sugar for sweetness.
  6. Your Red Enchilada Sauce is now ready to use in your favorite recipes!

Notes

  • For a more complex flavor, consider adding spices like cumin or smoked paprika.
  • Store in an airtight container for up to a week in the refrigerator.
  • This sauce freezes beautifully; cool completely before freezing.