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Test Kitchen Approved

Lindsey’s Spicy Enchilada Sauce

Recipe By Lindsey Burcham, Savory Spice

Prep Time

20 Minutes

Cooking Time

20 Minutes

Recipe By Lindsey Burcham, Savory Spice

This is a smoky, creamy, unexpected twist on the traditional red enchilada sauce. We think you'll love our Lindsey’s Spicy Enchilada Sauce recipe. Don't forget to share with friends!

Serving Suggestions

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


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

½ cups to 1 cup Cacique Mexicana sour cream (or regular sour cream)

Kosher salt, to taste

Savory Spice ingredients in this recipe


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.)