Red enchilada sauce
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Homemade Red Enchilada Sauce

A rich and smooth homemade red enchilada sauce made from dried chilies and the perfect blend of spices.
Prep Time10 mins
Cook Time25 mins
Soaking Time1 hr
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: enchilada, sauce
Servings: 1 recipe
Calories: 655.79kcal
Author: Ty


  • 8 oz tomato sauce
  • 3 oz california peppers seeds and stem removed
  • 1-2 arbol chiles seeds and stem removed, optional
  • 2 c water
  • 1/4 c yellow onion
  • 1/4 c canola oil
  • 1 tbsp garlic minced
  • 2 tsp kosher salt
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 chicken bouillon cube


  • Submerge trimmed peppers in a bowl with 2 cups of water to soak for at least an hour. After an hour, add all of the ingredients with the rehydrates peppers and soaking liquid to a blender. Process on high until completely smooth.
  • Pour the blended contents into a heavy saucepan to simmer on medium-low heat for 25 minutes; stirring frequently. Allow it to cool to store in a lidded jar or use it immediately.


Calories: 655.79kcal | Carbohydrates: 32.67g | Protein: 6.67g | Fat: 59.15g | Saturated Fat: 4.62g | Cholesterol: 0.52mg | Sodium: 7181.75mg | Potassium: 1049.81mg | Fiber: 10.95g | Sugar: 16.04g | Vitamin A: 4321.43IU | Vitamin C: 31.55mg | Calcium: 141.34mg | Iron: 7.23mg