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Home » Recipes » Cooking Basics

Homemade Red Enchilada Sauce with Ancho Chiles

Published: Aug 15, 2014 Last Updated: May 18, 2022 by Marye 621 words. | About 4 minutes to read this article.

Authentic, homemade, red enchilada sauce is so easy to make from scratch. Using dried ancho chiles gives it authentic Mexican flavor.
Total time 20 minutes
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A jar of enchilada sauce with text overlay for Pinterest.

This quick, easy recipe is a must for authentic Mexican cuisine!

homemade enchilada sauce|restlesschipotle.com

Authentic Mexican enchilada sauce is easy to make at home.

If enchilada sauce is one of those jarred foods that is in your shopping cart regularly then you'll love this homemade enchilada sauce!

Made entirely from scratch, it's got a smoky flavor I just love.

Sometimes it's hard to imagine that all of those condiments and sauces lining the store shelves were once made in home kitchens.

We don't even think about it when we pick up a jar of the overpriced, corn syrup, and chemical cocktail.

Did you know that most of these are really easy to make at home? Well, trust me - they are!

Homemade red enchilada sauce is easy to make and only takes a few minutes.

This one is authentic Texican and happens to be a favorite. It is smoky and spicy and rich - so thick you can easily add it to burgers and hot dogs.

Now, I like deep flavor so I roast the ingredients before I make the sauce and that takes a bit longer. You don't have to do it if you don't want to - some people think it makes it a little bitter.

It will make it bitter if you roast even a few seconds too much. Keep an eye on them as they are roasting and don't let them blacken. You know if you like fire roasted flavor or not - just keep in mind that you have the option.

ingredients for homemade enchilada sauce

We have dried ancho chilies all over the place around here but if you can' find them locally you can get them online.

They are large, shiny, and crinkly - burgundy to black in color. Now, if you leave the seeds in the sauce will be caliente (hot) but if you remove them it will be milder.

If you do remove the seeds save them to add to anything you want to spice up.

Dried peppers should be shiny and pliable — think good Italian leather. If they are brittle then they shouldn't be used because there is just no flavor to them.

ancho chile peppers|restlesschipotle.com

You are going to hydrate them by covering them with hot water for an hour or so. Be sure to drain the water and rinse the peppers before putting them in the blender.

Store the finished sauce in an airtight container in the refrigerator for up to 7 days.

This is great with homemade enchiladas or on anything you want to put it on.

Red enchilada sauce in a jar.
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Homemade Red Enchilada Sauce

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Authentic, homemade, red enchilada sauce is so easy to make from scratch. Using dried ancho chiles gives it authentic Mexican flavor.
Course Sauce
Cuisine Mexican/Southwestern
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings:8
Calories:152
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 6 ancho chiles
  • 6 oz tomato sauce, or pureed fresh tomatoes (about ½ cup)
  • ¼ cup chipotle infused olive oil
  • 3 garlic cloves, skins on
  • 1 onion, peeled and cut into chunks
  • ½ bell pepper
  • 1 ½ teaspoon salt
  • 1 teaspoon sugar, optional
  • 1 teaspoon Mexican Oregano
  • 2 ½ teaspoons cumin
  • 3 cups chicken broth, or beef broth

Instructions

  • Preheat the oven to 400F.
  • Brush the ancho, onion, garlic, and bell pepper with a little of the olive oil.
  • Roast for 3 minutes, or just until they start to puff. If you roast them too long your sauce will be bitter.
  • Remove the anchos and continue to roast the other ingredients until they caramelize.
  • Remove the stem and seeds from the acho peppers and cover them with hot water. Leave the seeds in if you want a hotter sauce.
  • Let stand for one hour.
  • Remove the anchos from the hot water.
  • Put them in the blender with the broth,onion, and bell pepper .
  • Squeeze in the roasted garlic.
  • Blend until smooth.
  • Pour into a saucepan.
  • Add the salt, tomatoes,agave, cumin, and oregeno.
  • Simmer until it thickens back up.

Nutrition Facts

Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 787mg | Potassium: 515mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6959IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 2mg

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    First published August 15, 2014. Updated May 18, 2022 for editorial content.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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    Comments

    1. Linda

      June 26, 2022 at 3:49 pm

      You and your recipes are the closest I can get to honest Tex-Mex. Thank you so much Marye. I am saving this and going back for the enchilada one. I live in Utah now and these people don’t like spicy at all.

      Reply

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    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

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