Tipps in the Kitch

Homemade Red Enchilada Sauce

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Homemade Red Enchilada Sauce is not nearly as difficult as you might think!  It no joke only takes 15 minutes total, and is more delicious than any store bought sauce out there.

Start by heating the oil in a medium- sized sauce pan.  Add the flour and whisk until the consistency is smooth.  Stir in spices, and then gradually whisk in chicken broth.  Continue stirring to remove any lumps.  Reduce heat and simmer for at least 10 minutes.  And you are d.o.n.e.

Easy, right?

This sauce can be used immediately or simply store it in a mason jar in the fridge until you’re ready to use!  I can assure you as soon as you realize how incredibly easy and delicious this homemade enchilada sauce is, you will NEVER go back to the store-bought jarred stuff!

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Homemade Red Enchilada Sauce

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
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Ingredients

  • 2 T vegetable or avocado oil
  • 2 T all-purpose flour (can sub gluten-free flour)
  • 2 c chicken broth
  • 1/4 c chili powder
  • 1 tsp chipotle paste
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat oil in a medium sauce pan. Whisk in flour until there aren’t any lumps. Stir in spices.
  2. Gradually whisk in chicken broth, until no more lumps remain. Reduce heat and simmer for 10 minutes.
  3. Use immediately or store in a mason jar in the fridge until you’re ready to use.
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Chipotle Chicken Enchilada Soup

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This Chipotle Chicken Enchilada Soup was a randomly delicious creation a few years ago, and still happens to be one of my all time faves.  This is definitely not a genius moment by any means because it’s quite possibly the easiest soup to make, but it’s SO good and SO simple.

Something amazing happens when you sauté onion & garlic with chipotle paste.  I’m talking insanely good flavors making their way through your kitchen right about now.

I made a big batch of this on Sunday and have eaten it every day since.  It’s just as delicious re-heated and is the perfect quick lunch go-to.

You will Need:

  • Olive oil
  • Shredded Chicken
  • Yellow Onion
  • Garlic
  • Chipotle paste – my favorite 🙂
  • Zucchini Squash
  • Chicken Broth
  • Red Enchilada Sauce
  • Spinach or Kale
  • Salt, pepper, cumin
  • Toppings of Choice!

Only F O U R easy steps Required:

  1. Saute onion, garlic, chipotle paste in olive oil in a large stock pot or Dutch Oven.
  2. Add zucchini, spinach or kale, and saute a few more minutes.
  3. Pour in chicken broth, enchilada sauce, and spices.  Simmer for 20 Minutes.
  4. Serve in Bowls with desired toppings. YUM.
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Chipotle Chicken Enchilada Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
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Ingredients

  • 3 T Olive oil
  • 1 lb shredded chicken (or meat from Rotisserie Chicken)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tsp chipotle paste (or 1–2 chipotle peppers in adobo sauce, seeds removed and chopped)
  • 1 zucchini squash, sliced into half rounds
  • 4 c chicken broth
  • 12 oz jar red enchilada sauce (check label if you are GF)
  • 3–4 c fresh spinach or kale
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • Optional Toppings: shredded cheese, cilantro, sour cream, diced red onion, avocado

Instructions

  1. Heat oil in a large stock pot over medium-high heat.
  2. When oil is hot, add onion, garlic, & chipotle paste; saute for 3-4 minutes.
  3. Add zucchini & spinach/kale to pot and saute for another 3-4 minutes.
  4. Pour in chicken broth, enchilada sauce, and spices, and stir to combine.
  5. Reduce heat to medium-low and let simmer for 15-20 minutes.
  6. Serve with toppings of choice!
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