This homemade red enchilada sauce is easy to make, made with dried Mexican chilies for more authentic flavor for the best enchiladas you'll ever have. It is a deeply rich and flavorful sauce, one of my very favorites for homemade enchiladas.
Red Enchilada Sauce Recipe
Looking for the best enchilada sauce you'll ever have? You found it, my friends. Today we're making Homemade Red Enchilada Sauce, and you really can't beat this recipe.
This enchilada sauce is made with dried Mexican chile peppers, giving it outstanding, more authentic flavor.
It is deeply rich and earthy, a truly satisfying sauce, and so much better than anything you'll find in grocery stores.
I have enjoyed numerous red enchilada sauces in restaurants and from friendly kitchens, and you can buy canned sauce, but homemade is vastly superior. I've made them several different ways, and this particular recipe is my own preferred method.
There isn't anything difficult about it, no wild ingredients or steps to follow, just simple ingredients and tried-and-true cooking.
You can easily customize this recipe, and I've included some ways you can adjust it to your own preferences, because, honestly, playing with recipes is fun.
So let's talk about how to make enchilada sauce, shall we?
Homemade Red Enchilada Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chili Peppers. I use a combination of dried ancho peppers, guajillo peppers, and chiles de arbol. You can use other peppers for this recipe. See the notes section below on Chili Peppers.
- Oil. Use 1 teaspoon olive oil or vegetable oil.
- Onion and Garlic. They are great flavor builders and add body to the final enchilada sauce. Onion powder and garlic powder are fine to use for flavoring as well.
- Salt.
- Water or Broth. For thinning the sauce. Use water as needed, or you can use chicken stock or chicken broth, or the pepper soaking water.
How to Make Enchilada Sauce - The Recipe Overview
Lightly toast the peppers (stemmed and seeded) in a dry pan, a couple minutes per side, until the skins puff up and become fragrant.
This loosens the oils in the skins, adding to the overall flavor.
Soak the peppers in very hot water until softened, then add them to a food processor or blender. Reserve the soaking water.
Next, cook the onions, fresh chilies, and garlic in a pan, then add to the food processor with a bit of sea salt.
Add in 1/2 to 1 cup of the soaking liquid from the peppers, or use water or stock if you feel the soaking liquid is too bitter.
Process until smooth. Add in a bit more liquid, 1/2 cup at a time, and keep processing until you have a delicious enchilada sauce to your desired thickness and consistency.
You can strain it for a smoother sauce, if you'd like to.
Gorgeous, isn't it? So rich and vibrantly red. And super easy to make. Quick and easy is great for a slow cook like me.
The flavor of this red enchilada sauce is slightly smoky and the color is deep, deep red. I hope you enjoy it.
Recipe Tips and Notes
- Add Tomatoes or Tomato Sauce. Tomato adds a nice touch of sweetness. Traditional, authentic red enchilada sauce does not use tomato, but it really does add an interesting flavor dimension. It's more like my Ranchero Sauce Recipe this way.
- Bitterness. The soaking water from rehydrating the dried peppers may add some bitter flavor from the skins. If you find this unappealing, next time skip the soaking water and use fresh water instead, or use a stock or broth.
- Sweeten the Sauce. Sweeten it up with a bit of honey, agave nectar, sugar, or even chocolate. This also reduces any bitter flavors.
- Fry the Sauce. Cook the sauce in a bit of oil in a pan for a few minutes to further develop the flavors, if desired.
- Seasonings. Other popular ingredients include cumin, Mexican oregano, marjoram or basil.
- Make it with Chili Powder. Want to make it with chili powders instead of whole dried peppers? Check out my Quick and Easy Enchilada Sauce Recipe for how to make it. Very tasty!
Uses for Red Enchilada Sauce
Use homemade enchilada sauce to make enchiladas like beef enchiladas or chicken enchiladas, but this is a highly versatile sauce that can be used to give all of your soups, stews, and other dishes an authentic Mexican or Tex-Mex flair.
Use it as a topping for tacos, burritos, tortas, swirl them into black beans for a flavor pop, or drizzle it over your favorite grilled meats. Use it to make this Mexican Lasagna Recipe, or this Mexican Pizza.
I often like to toss a pork shoulder into a slow cooker with a healthy portion of this awesome enchilada sauce for some of the best pulled pork I've ever had. Seriously, so good! I've loved this sauce a long time.
About the Chili Peppers
Learn more about the chilies used in this recipe. All are readily available from nearby grocers, or you can find them in Mexican grocers.
- Ancho Peppers - Dried ripe poblano peppers add a complex richness you can't find anywhere else.
- Guajillo Peppers - One of the most popular chiles in Mexican cuisine. They add a slightly berry-like flavor to the dish, along with a gorgeous deep red color.
- Chiles de Arbol - Small and thin Mexican peppers, with a very nice level of heat.
Other pepper options include dried New Mexican peppers, pasilla peppers, multato peppers, chilaca peppers, California chiles. Try it also with dried chipotle peppers or chile moritas for more of a smoky flavor. So good!
Storage & Leftovers
Storing your Homemade Red Enchilada Sauce in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days.
You can also freeze it for 3 months or longer in freezer containers.
That's it, my friends! I hope you enjoy my homemade enchilada sauce recipe. So good! I really love this recipe, such wonderful flavor. Better than any canned sauce or store bought sauce. Homemade is best!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Homemade Enchilada Sauce Recipe (Red Enchilada Sauce)
Ingredients
- 4 dried ancho peppers (stemmed and seeded)
- 4 dried guajillo peppers (stemmed and seeded)
- 4 dried chiles de arbol (stemmed and seeded)
- 1 teaspoon vegetable oil
- 1 small onion chopped
- 4 cloves garlic chopped
- 2 teaspoons coarse sea salt (or to taste)
- Water as needed
Instructions
- Dry toast the dried chili peppers (stemmed and seeds removed) in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
- Cool, then set them into a heavy bowl with enough hot water to cover them.
- Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
- Reserve 1 cup of the dark soaking water.
- In the same heated pan, heat the vegetable oil. Cook the onion for 5 minutes, or until it becomes translucent.
- Add the garlic and cook another minute, until fragrant.
- Add them to the food processor along with the sea salt.
- Pour in 1 cup of the reserved soaking liquid (or use fresh water or stock) and process to form a sauce. It will be very thick at this point.
- Add in more water or stock, a half cup at a time, until you achieve your desired consistency.
- Strain, if desired. Adjust for salt and serve as needed.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/19/24 to include new information and photos. It was originally published on 7/31/20.
Marti says
how many and what type of fresh chilies are sauteed with the onion/garlic?
Mike Hultquist says
Marti, I didn't use fresh chilies in this, but if you want to, you can add in 1-2 jalapenos or serranos. Enjoy.
Rashawnda says
Do you know if this recipe would be considered safe for pressure canning?
Mike Hultquist says
You should be able to pressure can this, I believe, yes.
Sandra Hoover says
can't wait to try thi
Mike Hultquist says
Enjoy, Sandra!
Andre R. says
Do I need to make any adjustments for using this for baked enchiladas vs fried?
Mike Hultquist says
Not really, Andre. Maybe just a touch more sauce for topping if you fry them. Works great either way. Enjoy!
Marc Felker says
I like spicy, wife not so much. Made these leaving out cayenne and arbols also adding in some of your salsa ranchera, another hit, to thin out sauce. baked in
the oven to melt the cheese and they were excellent. I like that your recipes can be adjusted and I can add as much hot sauce as I want. Definitely make again
Mike Hultquist says
Thanks so much for sharing, Marc! Very happy you both enjoyed it. Yes, I definitely try to help make them adjustable. I appreciate it!
Howard Hathaway says
What can you recommend if chilis de arbol are not available, anything fresh?
Mike Hultquist says
Howard, you can add fresh serrano for heat, or a habanero for more pronounced heat.
Ramya says
Cant wait to make this soon for me i never had homemade enchilada sauce before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Good stuff, Ramya!
Andrew Ingram says
I made that and the chicken enchiladas. The family said they were the best enchiladas they’ve ever had. Awesome awesome awesome.
Mike H. says
Haha, thanks, Andrew. I am super happy to hear it.
Jamie Parisi says
Hi Mike,
I want to make a lot of this sauce and store it. Can it be hot processed like the green enchilada sauce? I wan to use it to the same consistency as the green how much stock would you recommend? Typically for the green i get about 5 litres for the amount of tomatillos
Mike Hultquist says
Hi, Jamie. Yes, you can hot process this, but be sure to check the ph. It should be 4.0 or below (preferably 3.5) for home preservation with the water bath. You may need to add more citrus or vinegar. I would add 2 cups liquid to start (maybe 1), then adjust to preference for thinness. The green enchilada sauce uses 2 cups stock, but the tomatillos are very liquidy. Let me know how it goes.
Kimberly says
Holy cow! Just made this sauce for beef enchiladas we are making tomorrow…it might not make it to meet the enchiladas, as we keep putting it on chips to taste test it! Here’s how it went between my daughter and I: “OMG that is sooooo good! What do you think?” “I think we had better try it again”…and again and again! LOL
This is by far the best enchilada sauce we have ever made. Toasted the peppers, soaked for 20 mins per your recipe. I used some of the pepper soaking water, 1 cup of beef broth and 4 oz tomato sauce.
Shazam! LOL! Thank you for sharing this delicious sauce as it is now our go-to for enchiladas!
Mike Hultquist says
Haha, oops! I know, super addictive sauce! Glad you all enjoying it, Kimberly! I love to hear it. =)
Chantal Corbeil says
thank you for authentic receipes ! a blessing !
Joan L says
Made it! Incredibly rich! Goes a long way. beautiful, thank you!
Mike Hultquist says
Excellent! Thanks, Joan!
L. J . Barnhart says
Mike!!!! This sauce is bomb . Nvr liked the red enchilada cuz mom always used the canned sauce. Made sauce day b4 ystrday, made enchiladas ystrday. Going to store for more peppers ️ today! Thanx Mike
Mike Hultquist says
Boom! Yes! Glad you like it, L.J.! Thanks for sharing this. =)
Sam says
I've made this seval time with homemade chicken bone both since I try to cook low sodium. The cheese is my sodium in the dish. It so much less than store bought with more depth of flavor. I have made it with chicken, ground beef and ground elk. We love it every time!
Mike Hultquist says
Awesome! Thanks so much, Sam!
Boo Scruff says
I love the rich flavor, the 3 types of chiles, Mex. Oregano, some slices of Sweet Vidalia Onion for the sweet against the spiciness. Nice touch to thin it out a little w/chicken broth, stained, but oh, fry it up, oh yum-yum ! I like to add toasted cumin seeds & garlic. My beef & chicken enchiladas are scrumptious, only homemade tortillas are worthy of this lush sauce along with your Mex. rice and nice cabbage & jicama slaw. Really like the idea of frying/heating up salsa/sauce and will try it with your other salsas. Thanks for your delish recipes. canned sauce (never), homemade vastly superior (always)
Mike H. says
You are very welcome, Boo!
Samantha says
I'm on a low sodium diet and this is perfect! Such rich good flavors that are not tamed by most tomato sauce recipes!
Mike H. says
I am glad that you like it, Samantha. Enjoy!
Teri Anonson says
This is a common question for me. Any chance you can just include the powder equivalent with your recipe?
Mike Hultquist says
Teri, I get this question constantly. I have a post on this here: Chili Pepper Measurement Conversions. https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
Al says
I have the chillis in powder form. Do you know how to convert whole pepper quantities to their powder equivalents please
Mike Hultquist says
Al, I have a post you can refer to here on Chili Pepper Measurement Conversions: https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
John D. Buffington says
yes very thorough receipt has a very rich flavor. cant wait to use it on other dishes!
Mike Hultquist says
Excellent! Enjoy!
Teresa Nable says
This recipe is delicious and easy to make. I will never purchase store bought again.
Mike Hultquist says
Thanks for sharing, Teresa! I know, SO MUCH BETTER than store bought enchilada sauce. Glad you enjoyed it!
Sandy says
Did not care for this. Every time I added a tad bit of salt you still had the thick taste of only peppers. No bursting of different flavors. I followed the directions exactly and tried to dilute the thick taste out some by adding water and tomatoe sauce but it was still chalky.
Mike Hultquist says
Sorry to hear, Sandy. Could potentially be the quality of the peppers you started with. Try my other enchilada sauce recipe with powder, a bit different.
Jody says
This was so good! I added a jar of roasted red peppers for a sweeter charred flavor. Big hit with my family.
Mike Hultquist says
Awesome!! Glad you all enjoyed it, Jody!
Lynn says
If you fry the sauce, should you do it before or after straining? Frying before straining could bring more flavor out of the bits of skin, but overcooking the skins could make it bitter. Which has worked better for you?
Mike Hultquist says
Lynn, I strain it before frying. Works best for me!
Karen says
I just love this recipe. I've made it several times, and freeze little pods of it in silicone mini cupcake pans. When I need it for soups, beans or carnitas, it's very handy to have! Last night I used my last two pods in Chicken Enchilada Soup (along with 2 tsp. Sazon seasoning) and the depth of flavor is out of this world. It's also great in Tortilla Soup; I omit the canned enchilada sauce, add two pods and tomato sauce.
Mike Hultquist says
Great idea, Karen!
Samantha says
thank you! that a great idea.
Darlene says
Hi! When I tried to use my food processor I ended up with tons of little pieces of the skin in the sauce. Any ideas?
Mike Hultquist says
Darlene, you can strain it out with a strainer. You can also try to process those strained bits with a bit of the sauce to break it down more.
Rem says
Any idea of the SHU level of this sauce?
Mike Hultquist says
Rem, I don't have an exact measurement on this. The real heat come from the chiles de arbol, which can hit 65K SHU, but are diluted by the lower ancho and guajillos. You can easily adjust up or down with more or fewer chiles de arbol.
ema39 says
Love your enchilada sauce. Similar to what I learned to cook while living in Mexico for a while.
I always add 1/4 tablet of Mexican chocolate because it mellows the sauce a bit and gives it a creamer texture.
Michael Hultquist - Chili Pepper Madness says
Thanks. Yes, nice. Chocolate is a nice addition. I sometimes add a bit of chocolate to my chili for the same reason.
joyce m corcoran says
Absolutely wonderful enchilada sauce. I love spicy as does my family. My next step is to can it. Any suggestions. My sons say it shouldn't be a problem and they will help me jar up 8 pints in the pressure cooker. That way your wonderful sauce will be ready in a pint size jar anytime I want. It is used in so many dishes in our house. Thank you again for the recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Joyce. I've never canned this. You'll probably need to add an acid if using a water bath, otherwise you can pressure can.
Chris Hall says
My first round of making this I burned the peppers toasting them. Round two I was more careful and the sauce was amazing, so unique and flavorful. This was a big hit for my wife and I. Thanks.
Any tips on how to remove the seeds quickly from the dried peppers? That step takes me the longest.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Yes, I like to cut the peppers open with kitchen scissors and sort of knock them out. Works nicely for me. Sometimes You'll need to dig in a little, but slicing up the side makes them easy to get to.
Margie Blanks says
I have used this same recipe, I add cumin, mexican oregano and a few Bay leaves. I also use the sauce in pork pozole.. Great recipe!
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Margie! Sounds fantastic.
Jodi says
I want to use this for pork posole too! Do you have a recipe for the posole you can share?
Michael Hultquist - Chili Pepper Madness says
Jodi, check out my Chicken Pozole Recipe. You very easily use pork in place of the chicken: https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/classic-mexican-chicken-posole
Bill Lieske says
Just a general chili pepper question. I can understand removing the stems but why the seeds? I never do and my sauces turn out pretty good. I don't mind a bit of the bitter taste and I am a hot, hot pepper freak.
Michael Hultquist - Chili Pepper Madness says
Bill, it's mostly for the overall texture. The seeds can float around in the sauce. You don't have to remove them if you don't want to.
John Shotsky says
Mike, how much powdered chile de arbol would this take? I have a list of dried peppers to spoons, but don't have this one. I have all my peppers in powdered form in jars in a dark cupboard. I plan to make this soon.
Michael Hultquist - Chili Pepper Madness says
John, I didn't make this particular recipe with powders, so don't have an exact measurement, but you can refer to this recipe, which is very similar with powder: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/quick-and-easy-enchilada-sauce/
Scott Lambton says
Hi, I just made this recipe and also added Morita peppers. The taste is great but it's a little too spicy for my Girlfriend's taste, any tips as to what I can do to take it down a notch?
Michael Hultquist - Chili Pepper Madness says
Hey, Scott. You can add in some tomato sauce to help dilute the overall heat. It will change the flavor a bit, but it's still very tasty. Otherwise, serve it with a side of dairy, like sour cream, which will help combat the spiciness. I hope this helps!
Patty says
Hi Mike,
I am a red enchilada sauce snob, having lived in New Mexico for several years. I was taught to make red sauce this way also. There is nothing better than stacked red enchiladas with a fried egg on top! Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Patty. I know there are several ways to make it, but this is my favorite way. So delicious!
Robin Eaton-Novak says
Whoaaaa....way too bitter. Besides adding sugar, what can I do to ease this besides adding sugar? Maybe I soaked mine too long (I got distracted)? Otherwise a great authentic sauce! I used the leftovers in a bbq beans concoction.
Michael Hultquist - Chili Pepper Madness says
Robin, you might try something like tomato sauce, which will balance that out. Honey is good, too, as a sweetener, or Stevia for something more natural.
Rita Ladany says
Hi Mike, I upped the recipe just to use in other recipes besides the bean and cheese enchiladas I made. I did add honey, cocoa, oregano, cumin.
Why do so many recipes for this sauce call for flour?
Michael Hultquist - Chili Pepper Madness says
Thanks, Rita! I love this version. There are a couple different ways to make this sauce, this way and another with a roux (which calls for flour and oil), tomato paste and chili powder. I have a page on that here (Easy Enchilada Sauce Recipe - https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/quick-and-easy-enchilada-sauce/). It's just a different way to make it.
Joel A. Deynzer says
This was awesome. I added a fresh poblano, an avacado and a little orange juice. I didn't strain it but I did simmer it for about 25 minutes on low. Bazinga, this was good.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Joel I'm glad you enjoyed it.
Tom Williams says
I recommend a couple of tweaks:
Seed the dried Chile's and discard the seeds.
Add some fresh bell peppers which, along with some fresh tomatoes and quartered onions, you have charred on a comal or even a gas grill
I made this the other day. It was outstanding
Michael Hultquist - Chili Pepper Madness says
Thanks, Tom. Yes, the recipe does call for removing the seeds from the dried peppers first, and I discuss the addition of tomatoes in the notes section. I love your updates! Very nice! I can smell the sauce from here! Nice.
Lydia says
Why is the sodium 777mg?
Michael Hultquist - Chili Pepper Madness says
Lydia, there are 2 teaspoons of salt in the recipe, but you can just use salt to taste, or use your favorite salt substitute.
Debra says
This is the closest recipe I have found next to my mom's. I am 66 years old have looked on the web for enchilada sauce and I laugh at the recipes that they have this one is so close it's amazing thank you
Michael Hultquist - Chili Pepper Madness says
Thanks, Debra. I appreciate it. This one is definitely authentic, and one of my favorites for sure.
Bora says
Hello. How long can you keep this in a fridge?
Thanks.
Michael Hultquist - Chili Pepper Madness says
Bora, this will last a good week in the fridge. You can freeze it if you'd like to keep it longer. Enjoy!
Sommer says
Can you preserve it in jars?
Michael Hultquist - Chili Pepper Madness says
Sommer, yes, you can either jar this and use a water bath to preserve it, or a pressure canner. Be sure to check the ph, though. It should be 4.0 or below (preferably 3.5) for home preservation with the water bath. If it's higher, use a pressure canner. You can always lower the pH (up the acidity) with a bit of citrus or vinegar. Let me know how it goes for you.
John says
Thanks Michael, love your website and your recipes.
Could you please explain to us a bit about acidity? The reason I'm asking, as per your comment above I would have thought by adding citrus or vinegar, that would add to the acidity ( as they are both acidic ) and not lower it, right? What am I missing?
Thanks again,
John
Michael Hultquist - Chili Pepper Madness says
Hi, John. Thanks. You are correct - adding citrus or vinegar would UP the acidity, or LOWER the pH. That is what I meant, and amended the comment to make it more clear. Thanks for letting me know!
Peter Stocker says
Can you use fresh picked chili peppers?
Michael Hultquist - Chili Pepper Madness says
Peter, you can, though I think it would be better with fresh peppers. If you use the pickled, let me know how it turns out for you. Enjoy!
Billy says
Such a great looking recipe! Loving how this looks. The family is going to love this!
Michael Hultquist - Chili Pepper Madness says
Thanks, Billy! It is super delicious for sure.
Nora Dye says
We are living in Playa del Carmen Mexico. There are tons of dried peppers down here, but no chili powder! I finally got it, you have to make your own! And what a better product when you make it yourself. And only pennies (pesos) to make. I do like to use the chili paste too. I have only recently discovered that. Canned tomatoes are very rare here too. I have found romas for 2 lbs. for $.75, so we make our own. Love your blog. Thanks for writing it.
Michael Hultquist - Chili Pepper Madness says
Awesome, Nora. Yes, homemade chili powders are SO GOOD! Truly. I love that. Surprised you can't find a local source for it in Playa del Carmen.
Charles Pappas says
This is probably the best version of this sauce I've ever tasted. It's the only way I make it now. Thank you dearly!
Michael Hultquist - Chili Pepper Madness says
Thanks, Charles! It's my favorite, too!