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 as I do, you need to try this red enchilada sauce. 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, some beef queso, and mango salsa.
The 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.
How to soak dried Chile Peppers
Bring two cups of water to a boil on the stove or microwave.
Cut dried chiles in half, and remove the 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.
Making enchilada sauce at home allows you to incorporate fresh ingredients like ripe tomatoes, onions, garlic, and spices, enhancing the sauce’s flavor.
Homemade enchilada sauces are generally more nutritious than store-bought ones because they are made with natural ingredients, whereas many store-bought options contain unhealthy additives and preservatives.
Sandra’s Tips
What to serve with this recipe
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Enchilada Sauce
Ingredients
- 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
Instructions
- 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.
This sounds so easy, definitely giving it a whirl!
I love that this freezes well! I’m all about saving time with freezer-friendly recipes. It looks amazing!
I love making homemade enchiladas with red sauce, so this recipe is right up my alley!
This enchilada sauce is SO GOOD!! I made it last night and everyone loved it!!
I love enchilada sauce! This sounds incredibly delicious! I can’t wait to try it!
I use a lot enchilada sauce in my kitchen! I will definitely Make this tomorrow!
This is the best enchilada sauce! It’s so easy to make and always turns out perfect!
We love enchiladas here! This sauce is perfect for enchilada nights! So excited to make this!
Normally I used verities of enchilada sauce in my kitchen and I’m also looking forward to making it.
Looks absolutely fantastic! I would love to try this!