Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Lindsey’s Spicy Enchilada Sauce

Yields: 4 to 5 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 4 floz bottle $4.80

This is a smoky, creamy, unexpected twist on the traditional red enchilada sauce.

Ingredients:

  • 3 large poblano peppers
  • 2 jalapeño peppers
  • 2 Tbsp. olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, chopped
  • 1-15 oz. can fire-roasted diced tomatoes
  • 5 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1/2 cup to 1 cup Cacique Mexicana sour cream (or regular sour cream)
  • Kosher salt, to taste

Directions:

Roast whole poblano and jalapeño peppers, without oil, under broiler or on grill until skin is burnt and peeling off. Place peppers in a brown paper bag or in a bowl covered with plastic wrap. Once cool, remove skins and set aside. Cook onions and garlic in olive oil over low heat until onions are translucent. Add tomatoes and enchilada seasoning, bring to a simmer and cook for 5 min. Place poblano, jalapeño and tomato sauce in a blender or food processor and blend until smooth. Fold in sour cream and salt to taste. (More sour cream brings down the heat a bit.)

Serving Suggestions:

This sauce is excellent for enchiladas or on top of burritos, tacos or shredded chicken. Recipe yields perfect amount for 8 enchiladas.

Yields:

4 to 5 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lindsey’s Spicy Enchilada Sauce

“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”

-Katie O. from Lone Tree, CO

Lindsey’s Spicy Enchilada Sauce


Yields: 4 to 5 cups

Ingredients:

  • 3 large poblano peppers
  • 2 jalapeño peppers
  • 2 Tbsp. olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, chopped
  • 1-15 oz. can fire-roasted diced tomatoes
  • 5 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1/2 cup to 1 cup Cacique Mexicana sour cream (or regular sour cream)
  • Kosher salt, to taste

Directions:

Roast whole poblano and jalapeño peppers, without oil, under broiler or on grill until skin is burnt and peeling off. Place peppers in a brown paper bag or in a bowl covered with plastic wrap. Once cool, remove skins and set aside. Cook onions and garlic in olive oil over low heat until onions are translucent. Add tomatoes and enchilada seasoning, bring to a simmer and cook for 5 min. Place poblano, jalapeño and tomato sauce in a blender or food processor and blend until smooth. Fold in sour cream and salt to taste. (More sour cream brings down the heat a bit.)

Serving Suggestions:

This sauce is excellent for enchiladas or on top of burritos, tacos or shredded chicken. Recipe yields perfect amount for 8 enchiladas.

Yields:

4 to 5 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.