Finding a clean, Whole30-approved enchilada sauce can be difficult, but making your own is simple and rewarding. This Easy Chipotle Enchilada Sauce offers a smoky, spicy twist on a classic sauce. If you enjoy the deep, smoky heat of chipotle, this sauce will quickly become a favorite. It’s naturally gluten-free and can be made paleo and Whole30-compliant depending on ingredient choices.
I often make a double batch and freeze half in a mason jar so it’s ready whenever I want to assemble enchiladas, drizzle over roasted vegetables, or spoon onto baked sweet potatoes stuffed with seasoned ground beef. The sauce is versatile, quick to prepare, and stores well.
- 1–2 tbsp chipotle chili powder (start with 1 tbsp and adjust to taste)
- 1 tbsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 3 tbsp ghee (or another neutral cooking fat for non-Whole30 versions)
- 3 tbsp arrowroot starch or flour
- 3 cups chicken broth (use vegetable broth for a vegetarian option)
- 6 oz can tomato paste
- Warm a medium saucepan over medium heat. Add the ghee and allow it to melt. Stir in the arrowroot starch and whisk until it forms a smooth paste and bubbles slightly.
- Add the chipotle chili powder, chili powder, cumin, onion powder, garlic powder, oregano, and salt. Sauté the spices with the starch mixture for about 1 minute to bloom their flavors. If you’re unsure about the heat, begin with 1 tablespoon of chipotle powder, taste the finished sauce, then add more if desired.
- Gradually whisk in the chicken broth and the tomato paste, ensuring the mixture is smooth and free of lumps. Reduce the heat to medium-low and continue whisking until the sauce thickens, about 3–5 minutes. Remove from heat and taste, adjusting seasoning as needed.
Notes and Tips
This sauce is intentionally flexible. Start with the lower amount of chipotle powder if you prefer milder heat, then increase incrementally. Arrowroot starch is used here as a gluten-free thickener; cornstarch or tapioca starch can substitute if you’re not following Whole30 or paleo rules. Ghee lends a rich flavor and keeps the recipe Whole30-compliant; for non-restricted diets you can use butter or a neutral oil.
For a deeper, smokier flavor, you can briefly toast the dried spices in the fat before adding the arrowroot, being careful not to burn them. If the sauce thickens too much as it cools, whisk in a splash of broth to reach your desired consistency.
Serving Suggestions
Use this chipotle enchilada sauce in traditional enchiladas, as a topping for baked potatoes or sweet potatoes, mixed into casseroles, or as a sauce for grilled vegetables and meats. It pairs particularly well with shredded chicken, beef, or roasted vegetables. Leftover sauce also works as a flavorful base for soups and stews.
Storage
Allow the sauce to cool, then transfer it to an airtight container. It will keep in the refrigerator for up to a week. For longer storage, portion into freezer-safe jars or containers and freeze for up to three months. Thaw in the refrigerator overnight and gently reheat on the stove, whisking to recombine.
Variations
To make the sauce milder, omit the chipotle powder entirely and increase the regular chili powder slightly, or use smoked paprika for flavor without intense heat. To add tang, stir in a small splash of apple cider vinegar or lime juice at the end—just a teaspoon or two will brighten the flavor without changing the sauce’s character.