Smoky Chipotle Enchilada Sauce

Name: Smoky Chipotle Enchilada Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 3 tbsp chili powder; 1 tbsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 2 cups chicken stock; 1/4 cup tomato paste; 2 tbsp chipotle in adobo sauce, chopped; 1 tbsp apple cider vinegar; 1 tsp salt; 1/2 tsp black pepper

🕒 Prep: 5 min

🔥 Cook: 10 min

🍽 Serves: 8

Ready to give your dishes a fiery kick? This Smoky Chipotle Enchilada Sauce is a game-changer with its bold flavors and rich, smoky undertones. Perfect for adding depth to any Mexican-inspired meal, it's as versatile as it is delicious.

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Why You'll Love This Recipe

Quick and easy to whip up in under 20 minutes.
Rich, smoky flavor with a spicy kick.
Versatile enough to use as a sauce, marinade, or dip.
Homemade goodness without preservatives.

Ingredients

2 tbsp vegetable oil

2 tbsp all-purpose flour

3 tbsp chili powder

1 tbsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

2 cups chicken stock

1/4 cup tomato paste

2 tbsp chipotle in adobo sauce, chopped

1 tbsp apple cider vinegar

1 tsp salt

1/2 tsp black pepper

Step-by-step Instructions

Start by heating your vegetable oil in a medium saucepan over medium heat. Once it shimmers, add the flour and whisk continuously. You’ll want to keep a close eye on it for about a minute until it turns a light golden brown. This is your roux — it’s the secret to a perfectly thickened sauce.

Next, toss in the chili powder, cumin, garlic powder, onion powder, and oregano. Keep stirring for another 30 seconds. You’re blooming the spices here, which really amps up their flavors.

Now, gradually add the chicken stock, whisking all the while to avoid lumps. Once it’s all in, stir in the tomato paste, chipotle in adobo sauce, apple cider vinegar, salt, and black pepper. Bring the mixture to a gentle simmer, and let it cook for about 10 minutes, stirring often. You’re looking for a sauce that’s thick and coats the back of a spoon.

Before you call it done, give it a taste. Adjust the seasoning if needed — maybe a pinch more salt or a splash more vinegar. And you’re all set!

Tips & Tricks

If you prefer a milder sauce, use less chipotle in adobo or substitute with smoked paprika.
For a smoother texture, blend the sauce after it’s cooked using an immersion blender.
Make a double batch and freeze some for later use — it keeps well for up to 3 months.

Serving Suggestions

This sauce is a natural fit for enchiladas, of course, but it’s also fantastic over grilled chicken or as a topping for nachos. Try using it as a marinade for meats before grilling for an extra layer of flavor. It can even elevate a simple bowl of rice and beans.

Frequently Asked Questions

Can I make this sauce vegetarian?: Absolutely! Just swap the chicken stock for vegetable broth.
How can I store the leftovers?: Refrigerate in an airtight container for up to a week, or freeze for longer storage.
Is there a way to reduce the spice level?: Yes, use less chipotle in adobo and increase the tomato paste slightly to balance the flavor.

Ingredients Explained

Let’s break down what makes this sauce sing. First up, vegetable oil is your base, helping to cook the flour into a roux and adding a bit of richness. Next, the all-purpose flour thickens your sauce just right. The chili powder is where the heat starts — it’s the heart of any good enchilada sauce. Ground cumin brings an earthy warmth, while garlic powder and onion powder add depth and a hint of sweetness. A dash of dried oregano brings a touch of herbal brightness.

We whisk in chicken stock for a savory, flavorful base. Tomato paste adds a rich, concentrated tomato flavor without watering down the sauce. The real star here is the chipotle in adobo sauce — it’s what gives the sauce that smoky, spicy kick that’s so addictive. A splash of apple cider vinegar brightens the whole thing up, and finally, a sprinkle of salt and black pepper rounds everything out.

Simplified Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat.

2. Add the flour and whisk continuously for about 1 minute until it begins to brown.

3. Stir in the chili powder, cumin, garlic powder, onion powder, and oregano, cooking for another 30 seconds to bloom the spices.

4. Gradually whisk in the chicken stock to avoid lumps.

5. Add the tomato paste, chipotle in adobo sauce, apple cider vinegar, salt, and black pepper.

6. Bring the mixture to a simmer, stirring frequently, and cook for about 10 minutes until thickened to desired consistency.

7. Taste and adjust seasoning if necessary before serving or storing.

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