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Red Chile Sauce AKA Enchilada Sauce-Quick Version

[heart_this] · May 2, 2018 · 1 Comment

Packed with bold, spicy flavor, this Red Chile Sauce AKA Enchilada Sauce-Quick Version will have you ditching the canned version for good. Ready in 15 minutes or less.

Plate of tortillas, chilies and a bowl of Red Chile sauce.

Red chile sauce, aka enchilada sauce,  salsa roja, salsa roja para enchiladas or mole rojo is actually chile based. hence the name, red chili sauce. A lot of the grocery store pre-packaged versions end up being more tomato based.

It’s really very easy to make your own by simply reconstituting dried chiles and blending with spices, stock, a seeded tomato and flour for thickening, that’s the longer version because you have to reconstitute the chiles.

This recipe is a super quick version, one you can make when you need to get dinner on the table in a hurry. It comes together in fifteen minutes or less because dried chile powder is used in place of the reconstituted chiles. Most of the ingredients are probably already in your pantry.

In addition to dried chile powder, I also used a can of chipotle peppers in adobo sauce.

chopped chipotle peppers and red sauce ingredients in blender

Red chile sauce in blender and red chile sauce in saucepan.

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 1/2 or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.

Red Chilies around a bowl of Red Chile Sauce.

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Bowl of Red Chile Sauce.

Chile Sauce AKA Enchilada Sauce-Quick Version


  • Author: Celeste
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x
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Description

 

Red Chile Sauce AKA Enchilada Sauce-Quick Version. ready in 15 minutes or less. Just blend, cook and done.

 


Scale

Ingredients

  • 7oz. can chipotle chilies in Adobe sauce
  • 2 tablespoons chili powder
  • 3 cloves garlic, more if you like
  • 1 tsp cumin powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp dried oregano
  • 1 1/2 tsp apple cider vinegar(optional)
  • 2 cups vegetable stock or water
  • 2 tablespoons light olive oil or vegetable oil
  • 2 tablespoons gluten-free flour
  • 1/4 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 in flour, cook 1 to 2 minutes.

Pour blended mixture into a saucepan and whisk 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: 1/4 cup
  • Calories: 42kcal
  • Sugar: 1g
  • Sodium: 287mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Close-up of Red Chile Sauce in a bowl.

Sauces, vegan, Vegetarian chipotle, enchilada, fast and easy, gluten free, quick, red chile, sauce, tacos

About Celeste

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  1. Baked Black Bean Tacos with Red Chile Sauce - The Whole Serving says:
    May 9, 2018 at 12:23 pm

    […] you are using,  place filled tortilla in baking dish. When tortillas are filled, top with Red Chile sauce also known as enchilada sauce and remaining cheese.", "Bake in preheated oven until cheese has […]

    Reply

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I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving.
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Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…

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