YUM! Any brand available in your area Robyn. People have different preferences when it comes to flavor. have noticed that a lot the past year or so. I didn’t add the chili powder forgot, but still delicious! Just want to say THANK YOU !!! You can serve as is and your fam will be plenty happy, but of course garnishing with Crema, cilantro, or a bit of Cotija never hurts. What if I want to make green chile enchilada sauce instead? So much better than what you can buy in the stores. I always make a huge batch of the sauce and chicken enchilada filling to freeze. Additionally, do you have a vegetarian recipe for Mexican rice, green chile rice, etc.? Is this intentional? It usually tastes a little bitter to me so I tend to not use the soaking liquid in sauces. I don’t if it’s my aging taste buds or what, but canned enchilada sauce had developed a nasty bitter under taste for me. I loved everything about it except the spicy heat in the enchilada sauce. The link does not work..it hasn’t for months. I made this to go with the recipe for the spaghetti squash enchilada boats. Do you love to cook Mexican dishes for your family? Be sure to leave a bit of headroom as it will expand a bit as it freezes. The chipotle adds the most heat. If it’s a tomato-based sauce you want, you are going to come back to this magical red can again and again. This simmer also helps the flavors meld together so trust me it is worth it even if you’re getting hungry! I used leftover sauce on pulled pork, broiled it a bit, and it was fabulous. I made it with my homemade tomato sauce and homemade chicken broth  (mad from rotisserie chicken carcass)) talk about depth of flavor…freezes well. Especially homegrown tomatoes. Thank you!!! This was so easy and it is delicious! Thank you soooo much. I’m excited about having enough to freeze. I will though. Never thought I could make enchilada sauce… You are the best!! Well done! I have never cared for any of the canned sauces, so I usually whip up a big batch and freeze what I don’t use for future meals. Summary: It’s perfect for anyone who’s looking for a chile-tomato combo and loves traditional recipes. I’m so glad I found this recipe! If you know what ketchup is then you know what canned tomato sauce is. What kind of container do you freeze it in? Can’t wait for the Poblano Stuffed Peppers recipe! Simmer for 30-45 minutes or until it has reduced down to a velvety consistency. This sauce also contains no sulfur or other artificial preservatives. As long as it’s not seasoned with basil it should be ok. She last 3 to 4 days in the refrigerator. Have a nice day and I can’t wait to try more of your recipes. It should be a staple for any Mexican foodie. I have all 3 and the 4th on order…I should go look. It is so easy to make too! My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). How long will it keep in the refrigerator? Wish me luck. Thank you so much for this. Suggestions on a substitute or a recipe to make my own chipotle chilis in adobo sauce. I’ve made this many times and my whole family loves it! I plan on getting a couple cookbooks for my daughters. Also, can make a double batch and freeze it? It’s not hard to fall in love with its flavor. This is the homemade enchilada sauce I always come back to. Gina, I’m going to try to can this recipe today, since I have a bunch of tomatoes I found on sale. Once you’ve gone through the reviews, hopefully, you will agree with us. This Mexican recipe will blow you away with its outstanding flavor. This rounded out the Mexican flavor without the heat so nicely!!!! Loved the chipotle chilis in adobe. I am so glad I found this. Mason jars and Ziplocs are both good options for storing in the freezer. I plan to make a vat and can it for future events  easy dinner use. This really IS the best enchilada sauce EVER. Enchilada sauce also happens to freeze quite well, so I’ve gotten in the habit of making an oversized batch and freezing a few portions. I am a huge conosure of Mexican food and this space is the BOMB!!! Filed Under: Enchiladas, Most Popular, Most Recent, Vegetarian. I cannot find chipotle chilis in adobo sauce without these ingredients. This really IS the best enchilada sauce. How many Points + points are in this enchilada sauce? Love that I can pronounce every ingredient in this sauce and know for sure what is in it. But half the world will say it tastes earthy and will crave more of that flavor. I MUST have this in or as a side with my enchiladas. Does anyone have Gina’s Chicken Enchilada recipe? Any suggestions would be greatly appreciate. Take a final taste for seasoning. The sauce of tomatoes sold in cans. Each attempt (there have been many at this point) I’ve tweaked it just a bit according to my own personal taste and each time is equally as wonderful as the first. How long should I keep a dish containing enchilada sauce in the fridge? It’s moderately spicy, so you can serve it to your guests without worrying about burning up their taste buds. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned. I love to use it on my southwest meatloaf. And why shouldn’t it? In fact our family decided to use canned red enchilada sauce and we almost couldn’t finish eating it. All the ones I have found have either garlic or onions or both with them. Thanks for a great recipe! It has the perfect amount of spice for both children and adults. Summary: This sauce goes great with BBQ. Both are great with just subtle differences. Instead of corn tortillas, this enchilada recipes uses farro instead. The green chilis will make your mouth water the moment you spread this sauce over your food. And if all went according to plan you’ve now got 10-12 cups of the enchilada sauce on hand. No, refrigerate up to a week, freeze up to 3 months. Read More…. LOL So my question is are the chiles in adobo pretty spicy and if so, is there a milder version I can use? Summary: If you want a healthier meal without compromising flavor, look no further than this product. I like to have it on hand at all times. Thanks Gina!! Thank you Gina – I will never use prepared sauce. And the same can be said for my rice recipes — I usually default to chicken stock when making rice because that’s what my freezer typically has, but you’ll still get a great result using veggie stock. From. If you have a picky one, I suggest using only 1 chili and 1 tbsp of the sauce.. Also, from experience with the (very delicious) pork barbacoa recipe, I also recommend adding the chili to your broth and blending it up to break down the pepper. Thank you for the recipe! Ha ha, yes this is the only possible downside of good home cooking…the usual shortcuts will no longer be an option . And who doesn’t love a moderately spicy tomato sauce? This recipe is neither, it’s just sauce. NC by the beach! Hubby never knows I’m making him WW acceptable dinners. Keep in mind that burnt chilis will turn your sauce bitter, so definitely stay on the cautious side when roasting them. Most any tomato product has enough acid to be water bathed. Otherwise your recipes are useless to anyone outside the US. Btw, I stumbled upon your website through weight watchers. Thanks for a great recipe. Make your loved ones happy with a delicious Mexican dinner. If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must! I have had many recipes from other countries. Do the weight watchers points go up? We buy these chiptoles https://grocery.walmart.com/product/3000697015 in store all the time and they are fantastic. Add a dollop of oil to a saucepan on medium heat. If cooking for two, that’s easily 5-6 meals you’ve got on standby. A Mechanical Graduate and Tech enthusiast. There’s nothing like a spicy sauce when it comes to enjoying a BBQ night. Gina…this stuff is TO DIE FOR!! I first pureed the entire contents of a can of the chipotle peppers in my mini food processor, used 1 Tbls of the puree for the recipe and then measured the remainder out in Tablespoon increments into a clean ice cube tray; after freezing the pureed peppers overnight, I placed the frozen cubes in a quart freezer bag & stored them in the freezer. If, like me, you think it tastes bitter then using stock to liquefy your sauces is a better option. It can rescue a dish even from the utmost depths of blandness. Still healthy and no WW points, but it actually tastes like red chili enchilada sauce! If they float to the surface you can use a small plate or bowl to keep them submerged. Had everything except for Mexican hot chili powder but after reading comments, I just used what I had on hand. You can also add 7-8 garlic cloves but don’t worry about mincing up the garlic as all of this will head to the blender eventually. Then I read on and laughed at myself. It might be okay, but I wouldn’t take the risk if I were you. So. It’s always a good idea to have a can of this sauce in your kitchen. I will NEVER buy store bought enchilada sauce ever again! And EASY to make! I typically keep a portion in the fridge and the rest in the freezer. Freezes well. I had enough left over to fill 2 mason jars, which are in my freezer.