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–+ servings
red enchilada sauce in a white bowl
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5 from 1 vote

Enchilada Sauce

Dried Mexican chilies give this delicious red enchilada sauce its vibrant color and bold flavor, making it perfect for making your favorite enchiladas.
Prep Time30 minutes
Active Time5 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: Best enchilada sauce, Easy enchilada sauce, Enchilada sauce, Enchilada sauce recipe, Homemade enchilada sauce, Recipe for enchilada sauce, Red enchilada sauce
Yield: 8 enchiladas
Calories: 518kcal
Author: Author: Maddy & JD - Them Bites

Equipment

  • Blender
  • fine mesh strainer

Materials

  • 4 guajillo peppers
  • 4 ancho peppers
  • 1 medium tomato
  • 2 garlic cloves
  • 1 tsp cumin
  • ½ tsp oregano
  • salt and pepper to taste

Instructions

  • First let’s prep the peppers. Cut the stem top off and dump out the seeds.
  • Roast the peppers in a hot pan, pressing them flat with a spatula. Be careful not to burn them. It will only take a minute or so. Remove from heat and place in a bowl.
  • Add a few cups of water to a pot and bring to a boil. Once boiling, carefully pour the water over the peppers, adding just enough liquid to cover them. Let soften for 15 minutes.
  • Drain the peppers, saving roughly 1/2 cup of the water, and place in blender.
  • Add garlic cloves, cumin, oregano, tomato, salt, pepper, and 1/2 cup of water. Blend until smooth. Taste and add salt and pepper as needed.
  • Place in a sealed container and refrigerate for up to 5 days or freeze for a month.

Video

Notes

Make this sauce to go with our delicious Chicken Enchiladas.

Nutrition

Calories: 518kcal | Carbohydrates: 111g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 2952mg | Fiber: 45g | Sugar: 63g | Vitamin A: 40834IU | Vitamin C: 50mg | Calcium: 115mg | Iron: 11mg