Spicy Peanut Enchilada Sauce for Fusion Enchiladas

Quick Recipe Version (TL;DR)

• Yield: About 2 cups sauce (8 servings, 1/4 cup each)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 tbsp neutral oil (canola, vegetable, or light olive)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp chili powder (American-style blend)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/8 tsp ground cinnamon
• 1 chipotle pepper in adobo, minced + 2 tsp adobo sauce
• 3 tbsp tomato paste
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup smooth peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lime juice
• 1 tsp sugar or honey
• 3/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Do This

• 1. Warm oil in a saucepan over medium heat. Sauté onion 5–6 minutes until soft and lightly golden.
• 2. Add garlic and cook 30 seconds. Stir in chili powder, cumin, smoked paprika, and cinnamon; toast 30 seconds.
• 3. Add minced chipotle, adobo sauce, and tomato paste. Cook 1 minute, stirring, until darkened and fragrant.
• 4. Gradually whisk in broth until smooth. Add peanut butter, soy sauce, vinegar, lime juice, sugar, salt, and pepper.
• 5. Bring to a gentle simmer. Cook 8–10 minutes, stirring often, until slightly thickened and glossy.
• 6. Blend with an immersion or regular blender until silky. Taste and adjust salt, lime, or chipotle.
• 7. Pour over filled chicken or veggie enchiladas, top with cheese if desired, and bake at 400°F for 15–20 minutes.

---

Why You’ll Love This Recipe

• Bold fusion flavor: classic enchilada spices meet creamy, nutty peanut sauce with a gentle kick.
• Versatile: amazing on chicken, roasted vegetables, beans, or even over rice and grilled meats.
• Make-ahead friendly: keeps and freezes well so you can build fast weeknight enchiladas.
• Customizable heat: easily dial the spice level up or down to fit your crowd.

Grocery List

• Produce: 1 small yellow onion, garlic, 1 lime, optional cilantro for serving
• Dairy (optional for enchiladas): Shredded cheese (cheddar, Monterey Jack, or pepper Jack), sour cream or crema
• Pantry: Neutral oil, chili powder, ground cumin, smoked paprika, ground cinnamon, chipotle in adobo, tomato paste, smooth peanut butter, soy sauce or tamari, apple cider vinegar, sugar or honey, low-sodium chicken or vegetable broth, salt, black pepper, tortillas, canned beans, roasted peanuts (optional garnish)

Full Ingredients

For the Spicy Peanut Enchilada Sauce

• 2 tbsp neutral oil (canola, vegetable, or light olive oil)
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 tbsp chili powder (American-style chili blend, not pure chili)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/8 tsp ground cinnamon
• 1 chipotle pepper in adobo, minced
• 2 tsp adobo sauce (from the chipotle can), plus more to taste
• 3 tbsp tomato paste
• 2 cups low-sodium chicken broth or vegetable broth
• 1/2 cup smooth, unsweetened peanut butter (natural style preferred)
• 1 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar (or rice vinegar)
• 1 tbsp fresh lime juice (about 1/2 lime)
• 1 tsp sugar or honey
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 2–3 tbsp water, as needed to thin after blending (optional)

For Simple Chicken or Veggie Enchiladas (Optional, For Serving)

• 8–10 small corn or flour tortillas
• EITHER 2 cups cooked shredded chicken (rotisserie works well)
• OR 2 cups roasted vegetables and/or beans (for example: roasted sweet potato, bell peppers, zucchini, and 1 cup black beans)
• 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, pepper Jack, or a blend)
• Chopped fresh cilantro, for garnish (optional)
• Chopped roasted peanuts, for garnish (optional but highly recommended)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion into small, even pieces so it softens quickly and blends smoothly into the sauce. Mince the garlic finely. Chop the chipotle pepper and measure out the adobo sauce. Measure out all remaining ingredients, especially the spices and peanut butter. Having everything ready before you start cooking makes the sauce come together smoothly and prevents burning the spices.

Step 2: Sauté the onion and garlic

In a medium saucepan, heat the neutral oil over medium heat. When the oil shimmers, add the chopped onion and a small pinch of salt. Cook, stirring occasionally, for 5–6 minutes, until the onion is soft, translucent, and just starting to turn golden at the edges. Reduce the heat slightly if it starts to brown too quickly. Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown, as it can turn bitter.

Step 3: Toast the spices and tomato paste

Sprinkle in the chili powder, ground cumin, smoked paprika, and ground cinnamon. Stir continuously for about 30 seconds to lightly toast the spices; they should smell very aromatic. Add the minced chipotle pepper, adobo sauce, and tomato paste. Cook, stirring, for 1–2 minutes. The tomato paste will darken in color and begin to stick slightly to the bottom of the pan—this caramelization deepens the flavor of the sauce. If anything starts to scorch, slightly reduce the heat.

Step 4: Build the sauce with broth and peanut butter

Slowly pour in about 1/2 cup of the broth while whisking or stirring vigorously to loosen any browned bits from the bottom of the pan and form a smooth paste. Then gradually add the remaining broth, whisking constantly to prevent lumps. Once the mixture is mostly smooth, add the peanut butter, soy sauce, apple cider vinegar, lime juice, sugar or honey, salt, and black pepper. Continue whisking until the peanut butter is fully incorporated and the sauce looks uniform and slightly creamy.

Step 5: Simmer until thick and glossy

Bring the sauce to a gentle simmer over medium heat, then reduce the heat to medium-low. Let it bubble softly for 8–10 minutes, stirring often to prevent sticking on the bottom. The sauce will thicken slightly and develop a glossy sheen. If it looks too thick, you can splash in an extra 1–2 tablespoons of broth or water. Taste the sauce: it should be savory, a bit smoky, pleasantly tangy, with a warm heat. Adjust with more salt, a squeeze of lime, or an extra teaspoon of adobo sauce if you want more spice.

Step 6: Blend until silky smooth

For the best, restaurant-style texture, blend the sauce. Use an immersion blender directly in the pot and blend until completely smooth and velvety, 1–2 minutes. Alternatively, carefully transfer the hot sauce to a blender, vent the lid slightly to let steam escape, cover with a kitchen towel, and blend until smooth. If the sauce is thicker than you like, thin with 2–3 tablespoons of water or broth and blend again. Return the sauce to the pot and keep warm over very low heat, or cool for storage.

Step 7: Smother your enchiladas and bake

To use the sauce right away, heat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Spread 1/2 cup of the spicy peanut enchilada sauce over the bottom of the dish. Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Fill each tortilla with a few tablespoons of shredded chicken or roasted veggies and beans, plus a sprinkle of cheese if you like. Roll and place seam-side down in the dish. Pour 1–1 1/2 cups of sauce evenly over the top, making sure all tortillas are well coated. Top with more cheese if desired. Bake for 15–20 minutes, until heated through and the cheese is melted and bubbly. Garnish with cilantro, chopped peanuts, and lime wedges.

Pro Tips

• Control the heat: Start with 1 chipotle and 2 teaspoons adobo sauce. Taste after simmering; add more adobo a teaspoon at a time if you want extra kick.
• Use natural peanut butter: Unsweetened peanut butter gives the best balance of savory and nutty flavor. If yours is salted, reduce the added salt slightly and adjust at the end.
• Blend for restaurant-style texture: Blending transforms the sauce from rustic to silky and helps it cling beautifully to the tortillas.
• Thin to your liking: For smothering enchiladas, medium-thick is ideal. For drizzling over bowls or grilled meats, whisk in a few tablespoons of warm water to loosen.
• Make it nutty-crunchy: Sprinkle chopped roasted peanuts over the baked enchiladas for texture that matches the peanut-forward flavor.

Variations

• Mild version: Skip the chipotle pepper and use only 1 teaspoon adobo sauce, or replace with 1/4 teaspoon smoked paprika. You still get smoky depth with very gentle heat.
• Extra-spicy version: Add a second chipotle pepper, another teaspoon or two of adobo, or a pinch of cayenne. Taste as you go so it does not overpower the peanut flavor.
• Veg-forward twist: Fold in a handful of finely chopped fresh cilantro and a splash of extra lime juice after blending for a brighter, herbier finish that pairs especially well with veggie enchiladas.

Storage & Make-Ahead

Let the sauce cool to room temperature, then transfer it to an airtight container or jar. Store in the refrigerator for up to 5 days. The sauce will thicken as it chills; when reheating on the stovetop over low heat, whisk in a splash or two of water or broth to loosen it. For longer storage, freeze in small portions (1/2–1 cup) for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, stirring well to bring it back together. This makes an excellent make-ahead component: prepare the sauce on the weekend, then assemble and bake fresh enchiladas on a busy weeknight in under 30 minutes.

Nutrition (per serving)

Approximate values per 1/4 cup of sauce (1 of 8 servings): about 95 calories, 7 g fat, 2 g saturated fat, 6 g carbohydrates, 1 g fiber, 3 g sugar, 4 g protein, and roughly 260 mg sodium (will vary based on broth, peanut butter, and exact seasoning). These values are estimates and should be used for general guidance only.