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.
Try my cheese enchiladas recipe!
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.
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!