This homemade red enchilada sauce is SO much better than the canned stuff.
Use it for all your Tex-Mex favorites! (gluten free, vegan)
I’ve got to admit, I’m not much for canned red enchilada sauce. I didn’t think I even liked red enchilada sauce at all for the longest time, not realizing I just didn’t like canned red enchilada sauce.
The green kind is usually okay (though better homemade), but the red canned kind just doesn’t do it for me. Luckily, my childhood friend Laura has a great recipe for red enchilada sauce.
I’ve adapted her recipe a bit, and it’s perfect. This recipe makes a little over 3 cups of sauce. For a large pan of enchiladas, Laura likes to double the recipe and serve any extra sauce in a gravy boat for people who like their enchiladas extra saucy.
I found that a single recipe was plenty for my black bean enchiladas, but you’re welcome to double it if you like. The recipe below is the equivalent of about a 28oz can, or two of the small cans.
NOTES ON THE RECIPE:
Read carefully. When making this sauce, note that the recipe calls for half to one canned PEPPER, not half to one CAN of peppers. Your sauce will be mouth blistering if you use a whole can!
Storing the leftovers. When I buy a can of chipotle chiles in adobo sauce. I use what I need for a recipe then freeze individual chiles on a plate covered with waxed or parchment paper for about 20 minutes or till set. Then, I transfer the chiles to a freezer zip-top bag to store. They will keep well this way for about 3 months.
Make it gluten free. This recipe calls for 2 Tbsp flour to help the sauce thicken. You can substitute 2 Tbsp cornstarch or 2 Tbsp all-purpose gluten free flour blend for the same effect. My favorite is Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. You’ll also want to be sure you use gluten free chipotle peppers packed in adobo. We use La Costena Chipotle Peppers Packed in Adobo.
Like this recipe? You might also like:
- Mexican Stuffed Peppers with Quinoa and Black Beans
- Chipotle Ranch Dressing
- Our Favorite Fresh Salsa