Red Enchilada Sauce

Enchilada Sauce

This red enchilada sauce recipe is made with re-hydrated Mexican ancho chilies. It is authentic and much better than store bought. It is well worth the work.

I love enchiladas drenched in red sauce. This one will render you a subtle nutty flavor along with the spiciness and it’s intense flavor.

Anchos are dried Poblano chilies that are not overly hot. They are one of the most available dried Mexican chilies at the grocery store.

This sauce will keep in a covered container in the fridge for up to two weeks. You can also freeze it.

Here is what you are going to need for this red enchilada sauce:

Makes about 4 cups of red enchilada sauce
4 ancho chilies – seeded and stemmed
1 cup chopped yellow onion
2 large garlic cloves – minced
1 cup tomato puree
2 cups chicken stock
2 tsp. cumin
1 tsp. oregano
Salt & Pepper

Place the stemmed and seeded chilies into a hot, dry skillet. Cook the chilies – pressing them against the pan – for about 3 minutes on each side. Transfer the chilies to a bowl.

Cover the chilies with boiling water. Place a small plate over them to avoid floating. Soak for 30 minutes.

While the chilies are soaking, place some oil into a skillet. Add the onion and cook for about 5 minutes – stirring occasionally. Add the garlic. Cook for another 5 minutes – until onion browns lightly.

Place the soaked chilies into a food processor. Add about 1/2 cup of the soaking liquid, the onions and garlic, the tomato puree and the chicken stock. Process into a paste. Strain the sauce into a skillet – making sure to press it in the strainer with a spoon so as to get as much sauce as possible.

Add the cumin and oregano to the sauce. Mix well and bring to a simmer. Simmer for about 20 minutes – until sauce thickens. Add extra soaking liquid to the sauce if necessary. Season with salt and pepper.

Remove skillet from heat when sauce has reached the right consistency. Cool down completely and refrigerate. Enjoy!

Print the Red Enchilada Sauce Recipe Here


Imprima su receta aca

Other Mexican Recipes:
Refried Black Beans
Cheese Enchiladas
Chicken Tortilla Soup
Beef Fajitas
Chicken Fajitas
Chile Verde
Marinated Carne Asada
Mexican Rice
Turkey Chipotle Tortilla Soup
Arroz con Leche
Chicken Enchiladas w/ Salsa Verde
Red Beans & Rice

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • February 10, 2011

    Erica Hernandez

    Oooo… I’m so making this for dinner tomorrow! I’ll let you know how it turns out! Looks yummy, thanx! =)

  • February 10, 2011


    Thank you! Please do let me know! Happy cooking!
    Mary Ann

  • February 25, 2013

    Michelle S

    All I could find at my local grocery store was a big bag of dried red peppers, hot ones! Will they work?