This Authentic Red Enchilada Sauce Recipe is rich, smoky, and made from scratch with real dried chiles and bold spices. It brings deep, traditional Mexican flavor to enchiladas, tacos, and many other dishes.
I like to use this red enchilada sauce on carnitas tacos or in place of verde sauce for sour cream chicken enchiladas. It’s versatile, bold, and freezer-friendly.
Why This Recipe Works:
Truly Homemade Taste: Made from dried chiles and simple ingredients for a slow-simmered, from-scratch flavor you won’t get from shortcuts.
Made From Real Chiles: Using whole dried chiles instead of powders creates a deeper, more authentic chile flavor.
Balanced and Bold: Cumin, garlic, and onion powder round out the sauce so it complements any filling without overpowering it.
Versatile and Freezer-Friendly: Use it for enchiladas, tacos, burritos, chilaquiles, or to add smoky heat to soups and stews. It freezes well for later meals.
What You Need for This Recipe
- Dried Peppers: A mix of New Mexico red chiles and dried ancho chiles gives a rich, complex base.
- Garlic Cloves: Roasting garlic adds a sweet, mellow depth you don’t get from powder.
- Seasoning: Cumin, onion powder, and salt are all you need to round out the sauce.
How to Make Red Enchilada Sauce
- Step 1: Preheat the oven and roast the chiles and garlic briefly—just a few minutes until they release a sweet aroma. Watch carefully to avoid burning.
- Step 2: Remove chiles, add them to a bowl of hot water, and let them rehydrate for 30 minutes. Return the garlic to the oven to finish roasting for about 10 more minutes if needed.
- Step 3: Blend the rehydrated chiles, roasted garlic, cumin, salt, onion powder, and about 3 cups of the soaking liquid in a high-powered blender or food processor until smooth. Add more soaking liquid or broth if you need a thinner consistency. Strain if you prefer an extra-smooth texture.
Substitutions and Variations
Dried Peppers: Swap in guajillo or arbol chiles for different heat levels and flavor notes.
Garlic: If you need a shortcut, garlic powder works, though roasted garlic gives the best sweetness and depth.
Liquid: Use vegetable or chicken broth instead of soaking water for added richness.
Frequently Asked Questions
Yes—this recipe is a classic red chile sauce used as enchilada sauce. Many store-bought enchilada sauces include broth or tomato, but this homemade version relies on rehydrated chiles and spices for its flavor.
Blend in a high-powered blender or food processor until very smooth. If necessary, pass the sauce through a fine mesh strainer to remove any small bits.
Keep leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze portions for up to 3 months.
More Related Recipes
If you enjoy this sauce, try it with tri tip tacos, beef fajita tacos, green chile stew, a green chile cheeseburger, or smoked chicken quarters for a flavorful meal.
Easy Smoked Queso-
Pineapple Mango Salsa
-
Roasted Tomatillo Salsa
-
Best Pico de Gallo Recipe
If you try this recipe, please leave a rating and comment to let others know how it turned out.
Authentic Red Enchilada Sauce
Ingredients
- 5 oz Dried New Mexico Red Chilies
- 4 Dried Ancho Chilies
- 5 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 cups water (reserved from soaking)
Instructions
- Preheat oven to 350°F.
- Remove stems and seeds from dried chiles and place them on a baking sheet. Add the garlic to the sheet and roast for 2–5 minutes until the chiles smell sweet but are not burned.
- Transfer the chiles to a bowl of hot water and let them rehydrate for 30 minutes. Return the garlic to the oven to continue roasting for another 10 minutes if needed.
- After 30 minutes, combine the chiles, roasted garlic, cumin, salt, onion powder, and 3 cups of the soaking water in a blender or food processor. Blend until smooth. Strain if desired.
- Use on tacos, enchiladas, or any dish that could use vibrant red chile flavor. Enjoy!
Notes
- Strain the sauce for an extra-smooth texture if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 107 kcal |
Carbohydrates: 23 g |
Protein: 3 g |
Fat: 2 g |
Sodium: 594 mg |
Fiber: 9 g