How To Fix Enchilada Sauce That’s Too Spicy? A Simple Guide

Are you a fan of enchiladas but find yourself struggling with a sauce that’s just too spicy?

Don’t worry, you’re not alone! Whether it’s a case of misreading the recipe or accidentally adding too much chili powder, there are ways to fix your enchilada sauce and still enjoy your meal.

In this article, we’ll explore some simple and effective methods to tone down the heat in your enchilada sauce. From adding dairy products to incorporating acidic ingredients, we’ve got you covered.

So, let’s dive in and learn how to fix enchilada sauce that’s too spicy!

How To Fix Enchilada Sauce That’s Too Spicy?

Method 1: Add Dairy Products

One of the easiest ways to tone down the heat in your enchilada sauce is by adding dairy products such as sour cream or yogurt. Simply add a dollop of either to your sauce and stir until combined. The dairy will help to cool down the spice level and make it more palatable.

Method 2: Incorporate Acidic Ingredients

Acidic substances such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple can aid in the balancing of the pH of a spicy oil. By adding these ingredients in small pieces, you can keep your sauce from overwhelming you. Start by adding a teaspoon of lemon or lime juice to your sauce and taste after each adjustment before adding more juice.

Method 3: Add More Ingredients

If your enchilada sauce is too hot, you can always add more of the other ingredients in the recipe (such as beans, cheese, or chicken) to help tone down the spice. This will help to dilute the sauce and make it less spicy.

Method 4: Use Cornstarch

Cornstarch is a flavorless natural thickening ingredient that can be used to fix a spicy enchilada sauce. To prepare the cornstarch paste, you must first make the enchilada sauce. In some cases, additional sauce can be added as needed to achieve the desired consistency.

Method 5: Eat Carbohydrates

Eating carbohydrates such as pasta, rice, bread, couscous, or grains can be used as an accompaniment to a spicy main course. The volume of a starchy dish will act as a physical barrier between the capsaicin and the mouth during spicy meals.

Understanding The Science Of Spiciness In Enchilada Sauce

Enchilada sauce is known for its spicy kick, which comes from the primary heat source in the sauce, chili powder. The spiciness of chili powder comes from a compound called capsaicin, which binds to pain receptors in our mouths and causes a burning sensation.

To understand how to fix enchilada sauce that’s too spicy, it’s helpful to understand the science behind spiciness. When we eat spicy foods, capsaicin triggers our pain receptors, causing our mouths to feel like they’re on fire. Dairy products such as sour cream or yogurt contain casein, a protein that can aid in the breakdown of capsaicin tricksters and help to cool down the spice level.

Acidic substances such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple have been shown to increase the pH of a spicy oil. By adding these ingredients in small pieces, you can keep your sauce from overwhelming you. The acidic flavor will help to balance out the heat and make it less hot.

Adding more of the other ingredients in the recipe (such as beans, cheese, or chicken) can also help to dilute the sauce and make it less spicy. This is because capsaicin is fat-soluble and will bind to fat molecules instead of pain receptors in our mouths.

Cornstarch is another option for fixing a spicy enchilada sauce. It is a flavorless natural thickening ingredient that can be used to adjust the consistency of the sauce while also helping to tone down the spiciness.

Finally, eating carbohydrates such as pasta, rice, bread, couscous, or grains can be used as an accompaniment to a spicy main course. The volume of a starchy dish will act as a physical barrier between the capsaicin and the mouth during spicy meals.

Adding Dairy Products To Tone Down The Heat

Dairy products such as sour cream or yogurt are excellent options for toning down the heat in your enchilada sauce. These dairy products contain casein, a protein that can aid in the breakdown of capsaicin, the chemical compound responsible for the heat in chili peppers. Adding a dollop of sour cream or yogurt to your sauce and stirring until combined will help to cool down the spice level and make it more palatable.

When adding dairy products to your enchilada sauce, it’s essential to use full-fat dairy for best results. Full-fat dairy contains more fat, which helps to coat your mouth and reduce the sensation of heat. Additionally, using low-fat or non-fat dairy products may cause your sauce to curdle due to the high acidity of the tomatoes used in the recipe.

Another great option is to add shredded cheese on top of your enchiladas. The cheese will melt and mix with the sauce, creating a creamy and less spicy flavor. You can also use crème fraiche or milk as alternatives to sour cream or yogurt.

Incorporating Acidic Ingredients To Balance The Flavor

One effective method to balance the flavor of your enchilada sauce is to incorporate acidic ingredients. Acidic substances such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple have been shown to increase the pH of a spicy oil. By adding these ingredients in small pieces, you can keep your sauce from overwhelming you.

To start, add a teaspoon of lemon or lime juice to your sauce and taste after each adjustment before adding more juice. This will help you achieve the desired level of acidity without overpowering the other flavors in the sauce. You can also experiment with other acidic ingredients such as vinegar or wine to find the perfect balance for your taste.

Tomatoes are another acidic ingredient that can bring balance to the plate and make your enchilada sauce less spicy. You can add them directly into the sauce and stir through or serve them as a topping option at the table. Adding lots of veggies into your sauce is also a good way to make it stretch further without using more protein. It’s budget-friendly, and it means you can keep some leftovers to enjoy for lunch the next day!

Incorporating acidic ingredients not only helps balance the flavor of your enchilada sauce but also adds a depth of flavor that can enhance the overall taste of your dish. So next time you find yourself with a too-spicy enchilada sauce, try incorporating some acidic ingredients to bring it back into balance.

Using Sweeteners To Counteract The Spiciness

Another effective way to counteract the spiciness of enchilada sauce is by using sweeteners. Adding a touch of sugar or honey can help balance out the heat and make the sauce more enjoyable. You can also use sweet ketchup or stir in a little more tomato sauce to add sweetness to a tomato-based sauce.

If you want to avoid using straight sugar, you can also incorporate sweeter ingredients like tomatoes or pineapple. Tomatoes are naturally sweet and can be added in larger quantities to dilute the spiciness of the sauce. Pineapple juice or chunks can also be added to provide a sweet and tangy flavor that complements the spice.

It’s important to note that when using sweeteners, it’s best to start with small amounts and taste after each adjustment before adding more. You don’t want to overpower the sauce with sweetness and lose the flavor profile altogether.

Diluting The Sauce To Reduce The Heat

If you find that your enchilada sauce is too spicy, diluting it can be an effective solution. One way to do this is by adding more of the other ingredients in the recipe, such as tomatoes, onions, or beans. This will help to dilute the spiciness and make the sauce more balanced.

Another method is to use acidic substances such as lemon or lime juice, vinegar, wine, tomatoes, or pineapple. These ingredients can help to balance out the pH of the sauce and reduce the heat. It is important to add these components in small pieces and taste after each adjustment to avoid overcompensating.

Using dairy products such as sour cream or yogurt is also an effective way to dilute the sauce and reduce the heat. Simply add a dollop of either to your sauce and stir until combined. The dairy will help to cool down the spice level and make it more palatable.

If you prefer a thicker sauce, using cornstarch can be a good option. Cornstarch is a flavorless natural thickening ingredient that can be added to the sauce to achieve the desired consistency. To prepare the cornstarch paste, you must first make the enchilada sauce. In some cases, additional sauce can be added as needed to achieve the desired consistency.

Finally, eating carbohydrates such as pasta, rice, bread, couscous, or grains can also help to dilute the spiciness of the enchilada sauce. The volume of a starchy dish will act as a physical barrier between the capsaicin and your mouth during spicy meals.

Experimenting With Different Spices To Adjust The Flavor

If you want to experiment with different spices to adjust the flavor of your enchilada sauce, there are a few things to keep in mind. First, it’s important to know which spices pair well with the flavors in your sauce. For example, cumin, oregano, and chili powder are all common spices used in enchilada sauce and can help to balance out the heat.

To adjust the flavor of your sauce, start by adding small amounts of your chosen spice and tasting after each adjustment. This will help you to avoid over-seasoning your sauce. If you’re unsure which spice to use, start with a small amount of cumin or oregano and work your way up.

Another way to adjust the flavor of your enchilada sauce is by adding additional ingredients such as garlic, onion, or bell peppers. These ingredients can add depth and complexity to your sauce while also helping to balance out the heat.

It’s important to remember that adjusting the flavor of your enchilada sauce is a personal preference. Don’t be afraid to experiment with different spices and ingredients until you find the perfect balance of flavors for your taste buds. And always remember to taste as you go!