After chopping the chipotle peppers add them along with the seasoning, spices, and stock to the blender and blend until smooth. It’s then added to a saucepan with a rue and simmered for 10 minutes.
Now it’s ready to be used on enchiladas, burritos or any recipe you choose.
Tip: This sauce freezes well, so make a batch or two and freeze in ½ or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.
PrintChile Sauce AKA Enchilada Sauce-Quick Version
Red Chile Sauce AKA Enchilada Sauce-Quick Version. ready in 15 minutes or less. Just blend, cook and done.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 1x
Ingredients
Units
Scale
- 7oz. can chipotle chilies in Adobe sauce
- 2 tablespoons chili powder
- 3 cloves garlic, more if you like
- 1 tsp cumin powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 1 tsp dried oregano
- 1 ½ tsp apple cider vinegar(optional)
- 2 cups vegetable stock or water
- 2 tablespoons light olive oil or vegetable oil
- 2 tablespoons gluten-free flour
- ¼ tsp salt to taste
Instructions
Rough chop the chipotle peppers and transfer to blender along with the next 9 ingredients, blend until smooth.
Heat oil in small saucepan over medium heat, whisk (affiliate link) in flour, cook 1 to 2 minutes.
Pour blended mixture into a saucepan and whisk (affiliate link) until smooth. Reduce heat and simmer 10 minutes until sauce thickens.
Notes
Store sauce in an airtight container in the fridge until needed for up to 2 weeks. Sauce can also be bagged and stored in the freezer for 3 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 42kcal
- Sugar: 1g
- Sodium: 287mg
- Fat: 3g
- Saturated Fat: 0g
- Trans Fat: 0
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0
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