Slow Cooker Chipotle Enchilada Sauce

Chipotle Enchilada Sauce

I have an obsession with making things from scratch, especially staples that you would normally just buy at the store. Homemade chicken broth, tortillas, baking mix, sauces and condiments, you get the idea.

Yesterday I decided to throw some things together and see how a homemade enchilada sauce would turn out. Let me tell you - I will never buy the canned sauce again! This is so easy to get started in the morning, and when it's done you have a delicious smoky and spicy enchilada sauce that will give you the best enchiladas ever. I love using it in my Cheesy Chipotle Chicken Enchildas. Yum!

This recipe makes quite a bit, so you can get two meals out of it or freeze the leftovers for dinner another night.
Chipotle Enchilada Sauce

Homemade Chipotle Enchilada Sauce
Yield: 5 cups   Printable Recipes

16-oz chicken broth
32-oz fire roasted tomatoes
2 onions, diced
5 cloves garlic
4 chipotle peppers in adobo sauce (seeds removed)
2 tbsp adobo sauce (from the the can of peppers)
1 1/2 tbs cumin
1 tsp chilli powder
1 tsp salt
pinch of sugar

Slice open the chipotle peppers and remove the seeds. Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chilli powder, salt, sugar and chicken broth in your slow cooker. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the chipotle peppers, then  using an immersion blender, puree the sauce until smooth. You can also use your blender to puree the sauce.  Now get ready for the best enchiladas ever! Store the sauce in glass mason jars in the fridge. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.

Recipe Note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use. 

FREEZER DIRECTIONS: Cool the sauce completely. When it's completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup. Gently squeeze the air out. Lay flat and freeze. Thaw for 24 hours and reheat on the stove top or by microwaving slowly. You can also reheat by placing the the frozen enchilada sauce in your slow cooker. Turn on low and cook until heated through.

Chipotle Enchilada Sauce
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Shared with Buns In My Oven on What's Cooking Wednesday


Laurie {Simply Scratch} said...

You have no idea how much I love you right now! I'm not a red sauce fan for enchiladas... but this I could so do! AND it's done in the crock pot. LOVE IT! (pinned!)

Unknown said...

Thanks Laurie!

Joy said...

Oh, my, gosh- I adore chipotle anything, and you've made enchilada sauce out of it! IN THE CROCKPOT. :D I saw this on Buns in my Oven What's Cooking Wednesday, and had to come over and get a better look! Thanks!
~Joy from Yesterfood

Unknown said...

Thanks Joy, I appreciate that! I love how easy this sauce is...just throw everything together in the morning, and you can have delicious enchiladas by dinner.

Cassie | Bake Your Day said...

I rarely make enchiladas at home because I can't stand store-bought enchilada sauce. They are a favorite of my husband's though...I can't wait to try this!

aimee @ shugarysweets said...

Oooh this looks delicious!!! Pinning.

Belinda @zomppa said...

No need to buy this ever in the store - beats anything there.

megan @ whatmegansmaking said...

I love this idea - I never thought to make my own enchilada sauce!

Kari Lindsay said...

This is sooooo much better than any canned sauce, great recipe!

Karly said...

I am OBSESSED with the Trader Joe's enchilada sauce, but since they're about 3 hours from me, I suppose I can give this a try. ;)

Thanks for linking up to What's Cookin' Wednesday!

Diane said...

This was phenominal! I left the peppers in because I don't have the patience to de-seed these slippery suckers and it was a perfect kick. Thanks for sharing :)

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