Red Enchilada Sauce

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Ready to take your enchiladas to the next level? This authentic red enchilada sauce combines toasted dried chiles, garlic, and tomatoes to create a bold, smoky, and irresistible flavor. It’s easy to make and so much better than store-bought options!

18 CAL 10g CARBS 2g FAT 3g PROTEIN 0
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This recipe for Red Enchilada Sauce uses dried ancho and guajillo chiles, fresh aromatics, and a touch of Mexican oregano to create a flavorful, restaurant-quality sauce in the comfort of your home. It's so much better than the canned stuff!

There’s nothing like a good red enchilada sauce to bring your favorite Mexican dishes to life. Store-bought options may be convenient, but they often lack the depth and smoky richness of a homemade version. Plus, making your own sauce is surprisingly easy and allows you to control the flavor, spice level, and freshness of the ingredients.

This red enchilada sauce recipe is made with simple pantry staples like dried chiles, tomatoes, garlic, and broth. The secret lies in toasting the chiles and aromatics to unlock their deep, smoky flavor. Whether you’re pouring it over enchiladas, tamales, or using it as a base for soups and stews, this sauce is a game-changer!

Before You Get Started

Here are some quick tips to ensure your red enchilada sauce turns out perfectly:

  • Toast carefully: Toasting the chiles, garlic, and tomatoes brings out their natural flavors, but be careful not to burn them. If the chiles become bitter, the whole sauce can be affected.
  • Adjust consistency: If your sauce is too thick, add more broth until it reaches your desired texture. A slightly thinner sauce works well for enchiladas, while a thicker sauce may be better to drizzle on nachos or tacos. 
  • Taste and tweak: Don’t be afraid to adjust the seasoning. Add salt, pepper, or even a touch of chicken bouillon to suit your palate.

What can I substitute for ancho and guajillo chiles?

If you can’t find ancho or guajillo chiles, try using pasilla chiles as a substitute for ancho, and New Mexico chiles for guajillo. These will give you a similar smoky and slightly tangy flavor.

Bowls of fresh ingredients for red enchilada sauce: tomatoes, dried chilies, onion, garlic, and seasonings.

Red Enchilada Sauce Ingredients

Here’s everything you need to make this smoky and authentic red enchilada sauce:

  • Ancho chiles: These dried chiles are rich and slightly sweet, adding depth to the sauce. Make sure to stem, seed, and rinse them before use.
  • Guajillo chiles: Mildly spicy with a tangy, fruity flavor, they perfectly complement the ancho chiles. Stem, seed, and rinse these as well.
  • Garlic cloves: Toasted with their peel on for a mellow, nutty flavor. We don't recommend swapping in garlic powder in this recipe.
  • White or yellow onion: Toasted to enhance its natural sweetness and flavor. White onions are more traditional in Mexican cooking.
  • Roma tomatoes: Their firm texture and tangy taste are perfect for this sauce. Toast them until lightly charred.
  • Chicken broth: Helps blend the sauce to a smooth consistency and adds savory depth. Use vegetable broth for a vegetarian version.
  • Mexican oregano: Just a pinch (1/4 tsp) of this herb gives the sauce a traditional, earthy note. If you can't find Mexican oregano, regular is just fine. 
  • Salt: Season to taste to bring out the full flavors of the sauce.

Optional Toppings (For Enchiladas)

Making enchiladas? Add these toppings to complement the flavor of the sauce. 

  • Fresh cilantro
  • Crumbled queso fresco
  • A squeeze of lime juice
  • Avocado
  • Melted cheese
  • Sliced fresh onions
  • Sour cream or Mexican crema

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work in a pinch! Use about 1 cup of canned whole or diced tomatoes, but opt for fire-roasted ones if possible to maintain that smoky flavor.

How to Make Red Enchilada Sauce

This simple method delivers a sauce that’s flavorful, authentic, and ready to transform your meals:

1. Toast the Ingredients

Heat a heavy skillet over medium-high heat. Add the ancho and guajillo chiles, garlic cloves (with the peel on), onion, and Roma tomatoes. Toast them until they are lightly charred on all sides, flipping occasionally. Remove the chiles early if they start to blacken too much. They only need a few seconds per side until the skin starts to bubble slightly. 

2. Simmer the Ingredients

In a small saucepan, bring the chicken broth to a boil. Add the toasted chiles, onion, and tomatoes to the saucepan. Let them simmer for 5-7 minutes until the chiles are soft and rehydrated, and the tomatoes and onions are fully tender.

Freshly blended red enchilada sauce with a rich, bubbly texture in a blender jar.

3. Blend Until Smooth

Remove the garlic cloves from their peels and transfer everything—chiles, tomatoes, onion, and garlic—into a blender. Add half of the chicken broth and the oregano. Blend until smooth, stopping to scrape down the sides as needed. Season with salt and pepper to taste, and adjust the consistency with more broth if the sauce is too thick.

Variation Ideas For Red Enchilada Sauce

Switch up this red enchilada sauce with these ideas:

  • Spicy kick: Add a pinch of cayenne or a fresh chili for extra heat.
  • Herbal twist: Include fresh cilantro or a squeeze of lime juice for a refreshing note.
  • Vegetarian-friendly: Use vegetable broth instead of chicken broth.
  • Smokier flavor: Add a touch of smoked paprika or chipotle peppers.

A glass jar filled with vibrant red enchilada sauce, surrounded by fresh cilantro leaves, a halved tomato, and a small bowl of dried herbs, set on a white plate and light background.

How To Use Red Enchilada Sauce

This rich and smoky red enchilada sauce is incredibly versatile and can elevate countless dishes! Here are some of the best ways to use it:

  • Classic enchiladas: Pour it over rolled tortillas stuffed with chicken, cheese, beans, or veggies. Top with more sauce and cheese, then bake until bubbly for a traditional Mexican favorite.
  • Mexican casseroles: Use the sauce in dishes like enchilada casserole. It ties the flavors together beautifully.
  • Tamales: Drizzle the sauce over freshly steamed tamales or serve it on the side for dipping.
  • Tacos and burritos: Use it as a taco topping or drizzle it inside burritos for an extra punch of flavor. It’s also perfect for burrito bowls!
  • Soups and stews: Add it to tortilla soup, pozole, or any spicy stew for a smoky, chile-infused base.
  • Eggs and breakfast dishes: Use it for huevos rancheros or pour over chilaquiles for a breakfast packed with flavor.
  • Dipping sauce: Serve it alongside tortilla chips, quesadillas, or roasted vegetables for a quick and delicious dip.

Frequently Asked Questions

Here's what people ask about this enchilada sauce:

Yes! You can make the sauce up to 5 days in advance. Store it in an airtight container in the refrigerator and reheat it on the stove before using. You can also freeze it for up to 3 months.

 

This sauce is mildly spicy due to the guajillo chiles. If you want to increase the heat, add a pinch of cayenne or a few toasted arbol chiles. For a milder version, reduce the guajillo chiles and increase the ancho chiles.

 

Absolutely! Just swap the chicken broth for vegetable broth, and it’s a perfect vegetarian-friendly sauce.

 

A hand holds a jar of freshly made red enchilada sauce, surrounded by fresh tomatoes and cilantro, with jars of sauce in the background.
The Recipe
A jar of rich red enchilada sauce surrounded by fresh cilantro, tomatoes, and seasonings on a white backdrop.

Red Enchilada Sauce

18 CAL 10g CARBS 2g FAT 3g PROTEIN 0
PREP TIME: 10 Min
COOK TIME: 15 Min
TOTAL TIME: 25 Min
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Ingredients

US METRICS
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 2 garlic cloves
  • 1/4 white onion
  • 2 Roma tomatoes
  • 1 cup chicken broth
  • 1/4 tsp oregano
  • Salt to taste

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Instructions

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1

Heat a heavy skillet over medium-high heat. Add the ancho and guajillo chiles, garlic cloves (with the peel on), onion, and Roma tomatoes. Toast them until they are lightly charred on all sides, flipping occasionally. Remove the chiles early if they start to blacken too much.

2

In a small saucepan, bring the chicken broth to a boil. Add the toasted chiles, onion, and tomatoes to the saucepan. Let them simmer for 5-7 minutes until the chiles are soft and rehydrated, and the tomatoes and onions are fully tender.

3

Remove the garlic cloves from their peels and transfer everything—chiles, tomatoes, onion, and garlic—into a blender. Add half of the chicken broth and the oregano. Blend until smooth, stopping to scrape down the sides as needed. Season with salt and pepper to taste, and adjust the consistency with more broth if the sauce is too thick.

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Nutritional Facts
Serving Size: 1/4 cup
Amount Per Serving
Calories 18
Calories from Fat 14
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrate 10g
4%
Dietary Fiber 4g
16%
Sugars 1g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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