Use milder chiles
The heat level in enchilada sauce comes primarily from the chiles used. To make a milder red enchilada sauce, opt for dried chiles that are naturally less spicy, such as New Mexico, Anaheim, or Guajillo chiles. You can leave out hotter varieties like Arbol or Chipotle chiles. When rehydrating dried chiles, remove some or all of the seeds and membranes before blending them into the sauce, as that is where much of the heat resides. Start with less chiles and add more to taste if you want the sauce to be more spicy. Going with milder chile varieties and using less will result in a red enchilada sauce with less kick.
Add more liquid
Another way to tone down enchilada sauce is to thin it out more than a traditional recipe calls for. The general ratio for red enchilada sauce is 3-4 tablespoons of oil to 1-2 cups of broth for every 4-6 dried chiles. By adding extra broth, tomato sauce, or even water, you dilute the concentration of chiles and therefore make it less spicy. Start with at least half a cup more liquid than a recipe calls for and adjust to your desired consistency and spice level. The sauce may need a pinch more salt to compensate for the extra liquid.
Use canned tomatoes
Canned whole or crushed tomatoes have a natural sweetness that can help offset spicy chiles. Substitute some of the broth in an enchilada sauce recipe with canned tomato products. Crushed tomatoes in particular will give the sauce more body compared to broth alone. Be sure to pick tomatoes with no added salt or seasonings, just pure tomatoes. Start by replacing 1/2 cup of broth with 1/2 cup tomatoes and tweak the ratio from there.
Balance with sweetness
Counterbalancing spicy chiles with sweet ingredients is another great way to temper the heat. Onion, garlic, and carrots provide a mild natural sweetness when sauteed in oil at the start of making red enchilada sauce. Leave them in larger chunks instead of blending to a smooth puree, so they retain some texture and sweetness. You can also add a spoonful of sugar, honey, or agave nectar to the sauce. Even a small amount of sweetener will help round out the flavor. Just be careful not to make the sauce too sweet.
Finish with cream or cheese
Stirring in a bit of heavy cream, crema, sour cream, or cheese at the end will provide a cooling contrast to the spice. Heavy cream is the most neutral option. Mexican crema has a tangy flavor that cuts through heat. Sour cream is quite tangy, so use a light hand. Melted cheese like shredded cheddar, queso fresco, or Monterey jack gives the sauce a creamy, fatty base that keeps the chiles in check. Stir in dairy a tablespoon at a time until desired richness and mellowed spiciness is reached.
Let it rest
Freshly blended red enchilada sauce can taste quite fiery, but the heat will often mellow after resting. Make the sauce in advance and let it sit overnight in the fridge. The next day, taste and adjust the seasonings again. Time allows the flavors to meld, and often the perceived spiciness will decrease. This is especially true for sauces made from dried chiles rather than hot sauces. Give your tongue a break by making the sauce ahead.
Neutralize with lime
The acidity of bright, fresh lime juice is incredibly effective at neutralizing capsaicin, the compound responsible for spicy heat. Squeeze in a few teaspoons of lime juice at the end of making red enchilada sauce. Stir to incorporate the tart freshness, and you’ll likely notice the chiles become less assertive. Add lime juice in small amounts until the enchilada sauce has just a touch of lime flavor and the desired mildness.
Use chicken broth
For a mellower flavor base, make the red enchilada sauce with chicken broth instead of beef broth. Chicken broth has a lighter profile that won’t intensify the chiles as much. It will let the flavor of the dried chiles come through without accentuating their punch. Replace the beef broth in a recipe 1:1 with chicken broth. Taste the sauce as it simmers and add more to achieve the preferred concentration of chile flavor, which likely won’t need to be as high.
Add mild roasted veggies
In addition to sweet onions, carrots and garlic, consider puréeing some mild roasted vegetables into the red enchilada sauce. Peppers, zucchini, and butternut squash will all add smooth sweetness and texture. Roast vegetables like peppers and onions first until lightly charred. Then blend them with the chiles, broth, and spices for the sauce. The char from roasting helps mellow out the chiles. For a thicker sauce, add cubed roasted butternut squash or zucchini before blending. The extra veggies dilute the chiles and provide more body.
Finish with avocado
Ripe avocado can also help temper spicy heat. Blend in a quarter or half of a Hass avocado as you finish making the red enchilada sauce. The rich, creamy fruit will give it a luscious body and subtle green flavor that complements the chiles beautifully. Or, serve enchiladas topped with slices of fresh avocado for a cool contrast to the spiced sauce on each bite. Adding avocado at the end or as a garnish will ensure the sauce doesn’t brown from oxidation.
Adjust with salt
Don’t underestimate the impact salt can have on perceived spiciness. Often a sauce tastes overly hot when it needs a bit more seasoning. The chiles may be overpowering simply because the sauce is under-salted. Gradually add a bit more salt, tasting as you go, until the sauce pops with the right flavor balance. A pinch of salt draws out the flavors of the other ingredients, allowing them to stand up to the chiles more.
Cool with yogurt or creme fraiche
Both yogurt and creme fraiche have a cooling effect thanks to their tangy flavor and rich texture. Whisk in a few spoonfuls when blending up the sauce. Greek yogurt works well. For creme fraiche, thin it out with a little milk or lime juice so it incorporates smoothly. The dairy provides a fatty base to temper the spices without dulling their flavor. Just a couple tablespoons can make a difference, so add yogurt or creme fraiche to taste and adjust as needed.
Conclusion
Taming the heat in enchilada sauce is all about balance. Combining mild dried chiles with extra liquid, sweet ingredients, cooling dairy, and bright acidity keeps the complex flavor but eases the spiciness. Rely on more than just broth to build the base, like tomatoes, onions, carrots, and roasted vegetables. Finish with a dollop of mellowing avocado or crema. Resting the finished sauce allows the flavors to meld and heat to relax. With small tweaks to ingredients, methods, and time, you can easily tone down red enchilada sauce for those who prefer a milder kick.
Tips for Toning Down Red Enchilada Sauce
| Method | How It Helps |
|---|---|
| Use milder dried chiles | Reduces overall spiciness since mild chiles pack less heat |
| Add more liquid | Dilutes the concentration of hot chiles |
| Use canned tomatoes | Adds sweetness to balance out heat |
| Include sweet vegetables | Onion, carrot, garlic provide mild sweetness |
| Finish with dairy | Cream, cheese, yogurt cool down the sauce |
| Add lime juice | Acidity helps neutralize spicy capsaicin |
| Use chicken broth | Lighter chicken broth won’t accentuate chiles |
| Let sauce rest | Allows flavors to meld and heat to relax |
Ingredients to Make Red Enchilada Sauce Milder
| Ingredient | How Much to Add |
|---|---|
| Mild dried chiles | 4-8 oz, less if wanted less spicy |
| Broth, tomato sauce | 1/2 to 1 cup more than recipe states |
| Canned tomatoes | Replace 1/2 cup broth with tomatoes |
| Onion, carrot, garlic | Saute 1/2 cup each, don’t puree |
| Sugar, honey, agave | 1-2 tsp added when blending |
| Heavy cream | 2-4 Tbsp stirred in at end |
| Lime juice | 1-3 tsp added at end |
| Chicken broth | Replace beef broth 1:1 |
| Avocado | 1/4 to 1/2 blended in at end |