Best 3 Creamy Chipotle Enchilada Sauce Recipes

Craving authentic Mexican flavors? Look no further than this Creamy Chipotle Enchilada Sauce, a culinary masterpiece that promises to tantalize your taste buds and transport you straight to the heart of Mexico. Its rich, creamy texture and the perfect balance of smokiness, heat, and tanginess make it an ideal companion for enchiladas, tacos, burritos, and more.

This versatile sauce is not just limited to enchiladas; it elevates any dish it touches. Try it as a marinade for chicken or fish, a flavorful dipping sauce for chips, or even as a spread for sandwiches and wraps. The possibilities are endless, and your taste buds will thank you for it.

With just a few easily accessible ingredients and simple steps, you can whip up this delightful sauce in no time. We've included a detailed recipe with step-by-step instructions to guide you through the process, ensuring perfect results every time.

Whether you're a seasoned home cook or just starting your culinary journey, this Creamy Chipotle Enchilada Sauce is a must-try. Its bold flavors and versatility make it a perfect addition to your recipe repertoire, promising to impress your family and friends with every bite.

Here are our top 3 tried and tested recipes!

CHIPOTLE CHICKEN ENCHILADAS

Chipotle Chicken Enchiladas image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

9 corn tortillas
1 15-ounce can crushed fire-roasted tomatoes
1 cup low-sodium chicken broth
2 tablespoons packed fresh cilantro
1/2 small chipotle chile in adobo, plus 1 teaspoon sauce from the can
1/2 teaspoon ground cumin
2 tablespoons vegetable oil, plus more for the dish
Kosher salt and freshly ground pepper
2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
1/2 cup sour cream
1 cup shredded monterey jack cheese (about 4 ounces)
1 cup shredded cheddar cheese (about 4 ounces)
Diced avocado and sliced scallions, for topping

Steps:

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

CREAMY CHIPOTLE ENCHILADA SAUCE

Creamy Chipotle Enchilada Sauce image

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.

Provided by cervantesbrandi

Categories Sauces

Time 1h5m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper

Steps:

Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
Blend the mixture on high for 5 minutes.
Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
Add salt and pepper to taste and Enjoy!

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 77.3, Carbohydrate 10.6, Fiber 1.8, Sugar 5.3, Protein 3

CHIPOTLE ENCHILADA SAUCE

Chipotle Enchilada Sauce image

This is from "lo" from the Simple Living boards... haven't tried it yet. Just posting here for safekeeping. ;-)

Provided by Roosie

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons oil
2 tablespoons flour
1 cup broth (beef or veggie or chicken)
1 cup water
1 teaspoon cumin
3 cloves garlic, minced
1 teaspoon oregano
3 -4 canned chipotle chiles, seeded and minced
2 tablespoons adobo sauce, from can
2 tablespoons sour cream

Steps:

Melt the butter in a small saucepan.
Stir in flour.
Cook this roux until it is light brown.
Remove pan from heat and slowly stir in broth.
Place pan over medium heat and whisk in water.
Add the spices, garlic, chiles, and adobo sauce.
Simmer uncovered for 20 minutes.
Whisk in sour cream.

Nutrition Facts : Calories 203.6, Fat 15, SaturatedFat 9.1, Cholesterol 36.2, Sodium 778.6, Carbohydrate 15.4, Fiber 1.5, Sugar 4.4, Protein 3.7

Tips:

To make a flavorful and smoky chipotle enchilada sauce, start with dried chipotle peppers. Remove the stems and seeds, then toast them in a pan for a few minutes until fragrant. Rehydrate the peppers in hot water until softened, then blend them with adobo sauce, tomatoes, onions, garlic, and spices.
For a creamier sauce, use a combination of sour cream, Greek yogurt, and heavy cream. This will give the sauce a rich and velvety texture.
Add shredded chicken, beef, or vegetables to the sauce for a hearty and filling enchilada filling.
Serve the enchiladas with your favorite toppings, such as cheese, sour cream, guacamole, salsa, and cilantro.
Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

This creamy chipotle enchilada sauce is a delicious and versatile recipe that can be used to make a variety of Mexican dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, this sauce is sure to please everyone at the table. So, gather your ingredients and give this recipe a try today!

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