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.
Paul:-) says
Hi Mike and Patty,
I’ve just made this, with an addition or two and love it. I immediately mixed a couple of tablespoons with some cooked shredded chicken and ate it in a sandwich. Fabulous!
The rest of it will be used to cook some Beef short ribs in the slow cooker tonight.
The additions were 1tsp each of Cumin seed and Black Peppercorns and a tbsp of dried Mexican Oregano. I also swapped a couple of the arbol for Chipotle Meco.
Cheers,
Paul:-)
Mike Hultquist says
Glad you found another recipe you enjoy, Paul. Thank you very much. I'll take some of that short rib, please!
Paul says
The Short ribs are excellent, shredded in a gorgeous sauce. We’ve had Tacos with all the trimmings and a really richly flavoured Beef and Black Bean soup so far. Come on over, plenty left. Mexican Shepherds Pie tomorrow methinks.
Paul:-)
Mike H. says
Thank you, Paul! That would be awesome. Enjoy!
Kathy says
Mike, how spicy is this sauce? I will typically use guajillos and anchos in my red sauce, but I've never tried arbols. Are they hot? I'm a bit of a tenderfoot.
Mike Hultquist says
Kathy, arbols are quite hot, so you can omit them for a milder enchilada sauce.