Authentic Enchilada Sauce

This homemade Red Enchilada sauce is an aromatic and vibrant red sauce made with a combination of dried red chili peppers, tomatoes, onions, garlic, and spices. This sauce tends to have a rich and robust flavor profile with a moderate level of spiciness. Cooked and simmered to perfection, allowing the flavors to meld together and create a real Mexican taste experience.

I love to cook a big batch, freeze then use as needed to make enchiladas and to help elevate other dishes. Once you try this recipe, you’ll ditch the jarred stuff forever!

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Ingredients

• The dried chiles: Guajillo chiles or new mexico peppers plus 1 ancho chile for a little smoky flavor. Find it at your local grocery stores in the latin isle.
• Yellow or red onion plus a fresh garlic clove.
• Kosher or sea salt and fresh ground black pepper
• Homemade or store bought vegetable, beef, or chicken broth. Or make it with water and chicken bouillon or Better Than Bullion (no chicken base) for vegetarian/plant-based option.
• Tomato sauce: this adds a nice flavor balance to the dried chiles.
• Dried Oregano: preferably Mexican but any other will also work.

Variations

I don’t make it with chili powder in order to maintain that authentic flavor you find in Mexico but you can experiment and add ancho chili powder instead of the real pepper. You can substitute garlic cloves with garlic powder and add ground cumin if you like that flavor profile.

How to Make Authentic Enchilada Sauce

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

1. Remove all seeds and stems from the peppers then rinse under cold water to remove any dust.
2. In a medium pot, add the chiles, onions and garlic clove with enough water to cover the chilies.
3. Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles .

Serving Suggestions

This sauce recipe is a versatile condiment that can be used in a variety of mouthwatering dishes. Here are a few popular ones:

• Besides making the classic red enchiladas, you can use the same sauce to make Chilaquiles Rojos.
• Use it as a sauce to top Red Tamales or Nachos.
• Mix some of it in Frijoles Refritos to elevate the bean’s flavor.
• Make a chicken enchiladas casserole: Layer corn tortillas, enchilada sauce, shredded chicken, cheese, and your desired fillings (such as black beans, corn, and diced tomatoes) in a baking dish. Repeat the layers and bake until golden and delicious.

How to Store

• Refrigerator: Once the the sauce is done and cooled off, you can transfer it into a lidded jar and store it in the fridge for up to 2 weeks.
• Freezer: Freeze in plastic containers with tight-fitting lids or resealable plastic bags. It’s a good idea to divide them into smaller portions so you can thaw only what you need.

Reheating Leftovers

Reheating homemade enchilada sauce is a breeze, and it’s a great way to enjoy the flavors of this delicious sauce without the hassle of making it from scratch each time. Here’s a simple step-by-step process to reheat your enchilada sauce:

1. Microwave method: If you’re using a microwave, cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent any splatters. Heat the sauce on medium power in 30-second intervals, stirring between each interval. Continue microwaving until the sauce is thoroughly heated.
2. Stovetop method: Heat the sauce over low to medium heat in a small saucepan. Stir occasionally to ensure even heating. Be careful not to boil the sauce; you just want to warm it up.
3. Check the consistency: As the sauce reheats, keep an eye on its consistency. If it appears too thick, you can add a small amount of water or broth to thin it out. Conversely, if the sauce seems too thin, allow it to simmer gently for a few minutes to thicken slightly.
4. Taste and adjust: Once the sauce is heated through, give it a taste test. If needed, you can add additional seasonings such as salt, pepper, or spices to enhance the flavor according to your preferences.

More Mexican Condiments:

Try any of my delicious sauces, dips & dressings…. Always easy & delicious!

• Tamarindo Paste
• Al Pastor Marinade
• Consome
• Chamoy
• Chili Lime Seasoning!

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Authentic Enchilada Sauce

Servings 2 cups

Ana Frias

5 from 11 votes

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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This Authentic Enchilada Sauce is a vibrant and flavorful sauce that serves as the foundation for many beloved Mexican dishes.

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Equipment

• Blender
• Fine mesh strainer

2 cups

Ingredients  

1x2x3x

• ▢ 8 guajillo or new mexico peppers
• ▢ 1 ancho chile
• ▢ ¼ of a large yellow or red onion
• ▢ 1 large garlic clove
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon fresh ground black pepper
• ▢ 2 cups stock (vegetable, beef, or chicken). Or use water plus 1 bullion cube (vegetable, beef or chicken).
• ▢ 1 tablespoon vegetable oil
• ▢ 1 8 oz can tomato sauce

Instructions 

• Remove all seeds and stems from the peppers then rinse under cold water to remove any dust.
• In a medium pot, add the chiles, onions and garlic clove with enough water to cover the chilies.
• Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
• Transfer chiles to a blender or food processor and add 2 cups broth. Blend for about 1 minute. Note: you can do this in two different batches if the blender isn’t big enough for all the ingredients at once.
• Using a fine mesh strainer, strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon or spatula to get the most sauce out of the mixture). Discard the leftover pulp.
• In a large saucepan, heat the 1 tablespoon of oil. Slowly pour the pureed chiles and tomato sauce. over the hot oil. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste. Keep warm until ready use or store for later.

Muy Delish Notes:

• Refrigerator: Once the the sauce is done and cooled off, you can transfer it into a lidded jar and store it in the fridge for up to 2 weeks.
• Freezer: Freeze in plastic containers with tight-fitting lids or resealable plastic bags. It’s a good idea to divide them into smaller portions so you can thaw only what you need.

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Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1776mg | Potassium: 425mg | Fiber: 2g | Sugar: 14g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.