Creamy Chipotle Enchilada Sauce
Transform your Mexican-inspired dishes with this irresistibly creamy chipotle enchilada sauce—a bold blend of smoky chipotle peppers, rich heavy cream, and a touch of spice. This quick and easy recipe combines a velvety butter-and-flour roux with savory chicken or vegetable stock, tomato paste, and aromatic spices like cumin and paprika, all elevated by the heat of chipotle peppers in adobo sauce. Perfectly smooth thanks to an immersion blender, this sauce clings beautifully to enchiladas, burritos, or even roasted vegetables. Ready in just 20 minutes, it’s the ultimate homemade alternative to store-bought sauces, offering rich flavor with customizable spice levels. Make a batch today and bring a restaurant-quality finish to your favorite meals!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 whole chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, melt the butter over medium heat.
Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux. This will help thicken the sauce.
Slowly pour in the chicken or vegetable stock while whisking constantly to create a smooth mixture.
Add the chipotle peppers, adobo sauce, and tomato paste to the pan. Stir until the tomato paste is fully incorporated.
Using an immersion blender or transferring the mixture to a countertop blender, blend until smooth. Be careful as the mixture will be hot.
Return the blended sauce to the saucepan over low heat and stir in the heavy cream.
Add the cumin, garlic powder, paprika, salt, and black pepper. Stir well to combine.
Simmer the sauce over low heat for 5-7 minutes until it thickens to your desired consistency.
Taste and adjust seasoning if necessary.
Remove from heat and let cool slightly before using it for your enchiladas or storing in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
