Smoky Enchilada Sauce - Homegrown & Homemade



Chicken Enchiladas with Fire-Roasted Enchilada Sauce

Fire-Roasted Enchilada Sauce that's Bold & Flavorful

Ever have those days where you look in the fridge and find just enough leftovers to spark some culinary creativity? That’s exactly how this homemade enchilada sauce came to be. With some leftover roasted chicken and gravy, a fresh garden jalapeño, and a few pantry staples, this sauce is full of smoky, savory goodness with just the right amount of heat. Perfect for enchiladas, tacos, or even as a base for a Tex-Mex-inspired stew!

 

Fire-Roasted Enchilada Sauce

Why Make Your Own Enchilada Sauce?

While store-bought can be convenient, a homemade sauce brings so much more depth and flavor – healthy is an added bonus! Plus, it’s a fantastic way to use up leftovers and give your enchiladas that extra layer of homemade goodness. This recipe is smoky, spicy, and velvety, thanks to the addition of gravy, and it’ll elevate any dish you pair it with.
 

Recipe: Fire-Roasted Enchilada Sauce

Ingredients:

  • 2 15oz cans fire-roasted tomatoes
  • ½ cup homemade chicken gravy (leftover roasted chicken drippings are perfect here)**
  • 1 medium green jalapeño, chopped (fresh from the garden if available)
  • 3 guajillo chilies, toasted and rehydrated
  • 3 New Mexico chilies, toasted and rehydrated
  • 1 head roasted garlic, peeled
  • 1 4oz can green chilies
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 teaspoon Mexican oregano
  • 1 tablespoon Agave syrup or honey
  • Kosher salt and black pepper to taste


** No gravy? Make your own with 1 cup unsalted chicken stock (or broth made with bullion), 1 tbsp unsalted butter, 1 tbsp flour. Melt butter, slowly add flour, stir to combine and cook till a roux is formed. Slowly add chicken stock, simmer over low heat, and whisk until thickened. Season to taste.


Method:

 
1. Roast the Garlic

Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with a bit of olive oil, and wrap in foil. Roast for about 30–35 minutes until the cloves are soft and caramelized. Set aside to cool.

2. Prepare the Chilies

Heat a skillet over medium heat and toast the guajillo and New Mexico chilies for about 1–2 minutes until they’re fragrant. A light toasting will bring out their oils and add depth to their flavors, so be careful not to burn them.
 
3. Rehydrate the Chilies
Place the toasted chilies in a bowl, cover with hot water, and let them soak for 15 minutes until soft and pliable. Drain, but reserve some of the soaking liquid.
 
4. Purée the Chilies

Add the rehydrated chilies to a blender along with a few tablespoons of the soaking liquid. Blend until smooth. Pass this purée through a fine-mesh strainer to remove any bits of chili skin, pressing down with a spoon to extract as much liquid as possible. Return the strained purée to the blender jar.
 
5. Blend it All Together
Add the fire-roasted tomatoes, roasted garlic, chopped jalapeño, green chilies, spices, Mexican oregano, and Agave syrup or honey to the blender with the chili purée. Blend until smooth.
 
6. Simmer for Maximum Flavor

Pour the blended sauce into a hot medium saucepan (be careful of splatters), add the leftover chicken gravy, stir to combine, and let everything simmer on low heat for 15–20 minutes. This will thicken the sauce and allow the flavors to meld beautifully.
 
7. Taste & Adjust

After simmering, taste your sauce. If you want it spicier, add a bit more jalapeño or a dash of hot sauce. If you’re after a bit more smokiness, a touch of smoked paprika would fit right in. Kosher salt and pepper as necessary, I added about ½ teaspoon of each.
 
Smothered Burrito with Fire-Roasted Enchilada Sauce

Serving Ideas

Now that you’ve got this smoky, spicy enchilada sauce, the possibilities are endless. It’s fantastic as the base for a chicken enchilada bake, spooned over burritos or tacos, or mixed with rice for a Tex-Mex-inspired side dish. Store leftovers in the fridge for up to a week and enjoy this bold, rich sauce all week long. Or freeze for one of those cold winter nights when you’re craving the comfort of homemade Mexican flavors.
 
 
Chicken Enchiladas with Fire-Roasted Enchilada Sauce

Final Thoughts

It’s amazing what you can create with a few pantry items and a bit of inspiration from your refrigerator, pantry, and garden. This smokey enchilada sauce proves that even leftovers can be transformed into something truly special. So the next time you find yourself with leftover gravy and a handful of chilies, give this homemade enchilada sauce a try—it might just become a new staple!

Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.


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Location: Northampton, PA, USA

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