Homemade Enchilada Sauce is easy to make with a few simple ingredients. You’ll skip the store-bought sauce once you try it!
If you make a lot of Mexican-inspired dishes like I do, you need to give this red enchilada sauce a try. I used to use the canned stuff, but once I tried homemade, I was hooked. You will be, too, once you try it.
Making enchilada sauce from scratch doesn’t need to be complicated. You can make a delicious sauce perfect for all of your favorite Mexican dishes with just a few ingredients and a few steps.
Easy Enchilada Sauce
- This recipe is ready in about 30 minutes – it takes 15 minutes to prep and 15 minutes to cook.
- It’s made with dried chiles for the best flavor. I promise you don’t need to visit multiple stores to find them – I use what’s available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra.
- Everything is pureed in a blender and then simmered on the stove until thickened. Use it in your favorite enchiladas, tacos, or burritos.
- Use it as a sauce for all kinds of dishes, or you can even serve it as a dip with tortilla chips along with some beef queso and mango salsa.
This kids and hubby love this sauce – the heat level is perfect for us, but you can easily adjust it by adding spicier chile peppers or hot sauce. I know you’re going to love it.
- Tomato sauce
- Chicken broth
- Dried chiles
- Chili powder
- Diced garlic cloves
- Canola oil
Soak the Chile Peppers
Bring two cups of water to a boil either on the stove or in the microwave.
Cut dried chiles in half, remove stem and seeds. Chop the dried chiles into pieces and soak them in hot water for 10 minutes. Drain water and set the chiles aside.
Blend the Sauce
Place the tomato sauce, chicken broth, softened chiles, oregano, chili powder, cumin, coriander, garlic cloves, and salt in a blender.
Puree them at high speed for 3 minutes or until sauce is smooth and there are no chunks.
Cook the Sauce
Heat oil in a small saucepan over medium-high heat. Add the flour and cook the flour for one minute, whisking constantly.
Gradually pour the chile sauce mixture, constantly whisking to combine. Bring the sauce to a simmer and then reduce heat to medium-low and cook it for 10 to 15 minutes or until it’s thickened.
A high-speed blender works best because it really purees the sauce so there aren’t any chunks of peppers. If you use a food processor, you may need to strain the sauce to remove any solids before cooking it.
You can use spicy chile peppers, add hot sauce, or add a few fresh spicy peppers like serrano or jalapeno peppers. This is a great recipe to experiment with!
Yes, it freezes well! Let the sauce cool completely and then store it in a freezer container. It will keep for several months.
Homemade enchilada sauce will keep in the fridge for up a to week.
I know you’re going to find all kinds of ways to use this simple enchilada sauce – it’s delicious! We always have a jar on hand and use it in so many ways.
I hope you love it as much as I do – Enjoy! xoxo San
More Mexican-Style Recipes to Try
- Mexican Corn Salad
- Authentic Chicken Tortilla Soup
- Slow Cooker Chile Colorado Chicken
- Zucchini Enchiladas
Don’t forget to pin this recipe to your favorite Pinterest board for later.
- 1 cup tomato sauce
- 4 cups chicken broth
- 10 dried chiles I used what was available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/4 cup chili powder
- 2 teaspoons salt
- 2 garlic cloves diced
- 2 tablespoons canola oil
- 2 tablespoons flour
- Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
- In a blender add tomato sauce, chicken broth, and soaked chiles, Mexican oregano, chili powder, cumin, coriander, garlic cloves, and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
- Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
- Gradually pour the chile sauce mixture, whisking constantly to combine. Continue to cook until the sauce reaches a simmer. Then reduce heat to medium-low and cook the for 10-15 minutes, uncovered or until the sauce thickens.
- Now it is ready to use to make you enchiladas or even use as a salsa.