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red enchilada sauce in a white bowl

Enchilada Sauce

Author: Maddy & JD - Them Bites
Dried Mexican chilies give this delicious red enchilada sauce its vibrant color and bold flavor, making it perfect for making your favorite enchiladas.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine American, Mexican
Calories 518 kcal

Equipment

  • Blender
  • fine mesh strainer

Ingredients
  

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

Recipe 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.

Notes

Make this sauce to go with our delicious Chicken Enchiladas.

Nutrition

Calories: 518kcalCarbohydrates: 111gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 145mgPotassium: 2952mgFiber: 45gSugar: 63gVitamin A: 40834IUVitamin C: 50mgCalcium: 115mgIron: 11mg
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