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Homemade Chipotle Enchilada Sauce
Making homemade enchilada sauce from scratch is healthy, DELICIOUS, cheap, and easy. This chipotle version is thick, spicy and smoky- perfect for freezing!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Sauces
Cuisine:
Mexican
Servings:
12
servings
Calories:
61
kcal
Author:
Elizabeth Lindemann
Equipment
Immersion Blender
Ingredients
2
tablespoons
extra-virgin olive oil
or canola oil
1
onion
diced
2
cloves
garlic
minced
2
cups
vegetable broth
or chicken broth, or water
28
oz.
canned crushed tomatoes
3.5
oz.
canned chipotle chilis in adobo
or less, if you don't want it spicy
1
teaspoon
cumin
1
teaspoon
oregano
2
teaspoons
chili powder
kosher salt and black pepper
to taste
1
tablespoon
honey or sugar
optional
Instructions
Sauté onion in olive oil until tender in a medium or large
pot
.
Add garlic, sauté for about 30 seconds
(or until fragrant).
Add remaining ingredients and simmer on low, covered, for approximately 20 minutes. No need to chop the chipotle peppers- just add them whole!
Use an
immersion blender
or regular
blender
to blend until smooth.
Notes
To freeze
, store in an airtight container or mason jar for up to 6 months.
Nutrition
Calories:
61
kcal
|
Carbohydrates:
9.52
g
|
Protein:
1.31
g
|
Fat:
2.62
g
|
Saturated Fat:
0.37
g
|
Sodium:
355.08
mg
|
Potassium:
216.68
mg
|
Fiber:
2.43
g
|
Sugar:
5.66
g
|
Vitamin A:
737.91
IU
|
Vitamin C:
6.92
mg
|
Calcium:
30.82
mg
|
Iron:
1.31
mg