red enchilada sauce

Easy enchilada sauce that&#039;s ready in 15 minutes!  This homemade classic enchilada sauce recipe is quick and tastes so much better than the can.

Enchilada Sauce

tomato sauce ((15 ounce cans))

chipotle peppers

adobo sauce (from the can of chipotle peppers

garlic powder

water

salt

black pepper

coconut sugar (or brown sugar)

Stir

In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut sugar.

Simmer

Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.

Blend

Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.

https://content.jwplatform.com/videos/aUtzDMKQ.mp4

Easy red enchilada sauce that's ready in 15 minutes!  This homemade classic enchilada sauce recipe is quick and tastes so much better than the can.

Red Enchilada Sauce

This red homemade enchilada sauce has the best flavor! It's all natural, cheaper than store-bought, and quick and easy to make.

Homemade Enchilada Sauce

olive oil

onion

garlic

vegetable broth

tomato paste (10 tablespoons)

adobo sauce (from 1 can chipotle peppers in adobo sauce)

cumin

oregano

chili powder

In a saucepan, heat the olive oil over medium heat. Add the onions and saute for 5 minutes until golden and tender but not browned. Add the garlic and saute for 1 minute.

Carefully pour in the vegetable broth, and then add the remaining ingredients: tomato paste, adobo sauce, cumin, oregano, garlic powder, chili powder, and kosher salt. Bring to a simmer, where the sauce is gently bubbling, and simmer for 15 minutes.

Carefully transfer the contents to a blender (use a ladle to keep from splashing). Blend until smooth. Use immediately or place in a jar and refrigerate for up to 2 weeks.

The best homemade red enchilada sauce recipe. This recipe has lots of flavor and is pretty much effortless! Believe me, you&#x27;ll never go back to the canned enchilada sauce again! Simple to make and can be frozen for later use.

Homemade Red Enchilada Sauce

chipotle pepper + 1 tablespoon adobo sauce

stock

all-purpose flour

tomato sauce

chili powder*

cumin powder

onion powder

Combine the chipotle pepper, adobo sauce, and 1/2...

Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.

Heat the oil in medium saucepan over medium-high...

Heat the oil in medium saucepan over medium-high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn't stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add the chipotle pepper mixture. Once the sauce starts to thicken, add the chicken stock 1/2 cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!

Roasted Enchilada Sauce

roma tomatoes (sub other medium-sized tomatoes) halved

onion, sliced thin- 1/3 inch thick

hatch chili, or poblano pepper red bell pepper

——-

coriander

oregano (or tablespoon fresh)

water (or broth)

apple cider vinegar (or white vinegar)

cilantro-

lb tomatillos, rinsed, halved

jalapeno’s,

hatch chili (or sub another medium-sized

chili

onion, thinly sliced

——–

cilantro (optional)

honey or sugar (or alternative sweetener)

Drizzle oil on the bottom of a sheet pan, coating it well.

Place roasting ingredients tomatoes (or tomatillos) chilies, onion, garlic in a single layer, in a sheet pan, over the oil. Roast in the oven until tender and caramelized, checking at 15 minutes, stirring things if need be, then roast another 10-15 minutes.

Roast until the tomatoes and peppers are collapsing, the onions and garlic are tender enough to blend. Let cool.

Scoop the roasted veggies into a blender. Add 1/2 cup water to the sheet pan and scrape up all those browned bits and pour this into the blender. Add the spices, salt and optional cilantro.

Blend until your desired consistency- this can be really smooth or leave it a little chunky. If you like a looser sauce add a little more water.  Taste for salt and add more to taste.

If making the red enchilada sauce, add a teaspoon of vinegar, or more to taste, to give a little brightness, especially if your tomatoes are very sweet.

If making the green enchilada sauce, I find adding a teaspoon of honey, helps to balance out the tartness of the tomatillos. Add more to taste.  No need to add vinegar here.

Use immediately, or store in the fridge for 4 days.

Or freeze in a mason jar, leaving 1-inch headroom for expansion.

I made both of these sauces today. So delicious!!  I am always amazed how the flavor balances out when the  1 teaspoon of vinegar (red) or 1 teaspoon of honey/syrup (green) is added. Thanks for creating and sharing such great recipes. Most of what I make now is from your site.

I used green cherry tomatoes and it worked great!  I did add some lime juice to add a bit of acidity, and it was delicious.  Love the versatility of this recipe.  My husband said I can make the house smell like this anytime.

Made the red sauce last night, wonderful flavor.  Making a batch of the green tonight, which I'm sure will be just as tasty.  The small batch quantity is perfect for how my garden is ripening.  Do you think green tomatoes can be subbed for the tomatillos?

I had a surplus of tomatoes, so I cooked both this red enchilada sauce and your roasted tomato sauce, which I plan on freezing. Both are amazing! This enchilada sauce has such an incredible depth of flavor. I ended up adding 1/4 of a roasted habanero and did not add the water - I wanted to keep it thick so I had to option to mess with the consistency depending on the dish. I have loved every one of your recipes that I've tried!

HUGE fan of your enchilada sauce recipes.  The 5 minute quick sauce is what I mostly use.  Your enchilada recipes opened a whole new vista for this hidebound New England home cook.  Love, love, love your world view on food, and healthy eating swap outs.  We are by no means vegan or vegetarian, but have cut way back on our meat intake and your recipes are making it possible, even if just gaining some insights or ideas!  Thank you Sylvia!

This is phenomenal. (I made the red version) The roasting really brings out true depth of the veggie flavors &amp; it’s very easy/ quick. 
I use on eggs, zootles, w crostini,… freezes great. Seriously delicious.

I'm making my 3rd or 4th batch of the green enchilda sauce. Last year, I used farmers market and CSA produce, ate one batch fresh, froze the other batch for a mid-winter enchilada casserole. I love it so much that I am making another batch with produce from my garden (and CSA and farmers market). I love how versatile it is - I am using a mix of peppers from my garden. It so fresh and simple and prodcues a bright and complex sauce!

i woke up this morning wondering what I would ever do with all the green tomatoes and hot peppers I salvaged before ripping out my garden for this year. An on-line search brought me to this page/recipe.  Before lunch all my ingredients were roasted, seasoned, pureed and in beautiful jars ready for winter.  I am pretty sure I ate the equivalent of 1 jar with only spoon in hand.  Absolutely one of the best recipes I have ever made.  My winter stash won't last me through next week at this point.  Thank you!

Hi Sylvia,
just made your Enchilada sauces and OMGoodness they are so good and so easy to make. My daughter stopped by and tasted them and she agrees they are delicious. Thank you for these two good and easy recipes.

Made the green version. It is delicious and easy!! Your recipes are life changing❤

https://content.jwplatform.com/videos/EJGuRwbl.mp4

How to make homemade  Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos before blending. Not only does this give great flavor, but it is also all made on one sheet pan! Simple and EASY! Freeze for winter- an easy way to preserve summer’s bounty! Video! 

Roasted Enchilada Sauce 

This fan favorite Red Enchilada Sauce is one of our most popular sauce recipes. You&#39;ll never buy canned enchilada sauce again!

Red Enchilada Sauce Recipe

vegetable oil

tbsp all-purpose flour

tbsp chili powder ((we prefer Gebhardt's))

tsp salt

tsp cumin

chicken broth

Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.

Add chili powder, garlic powder, salt cumin and oregano and mix until clumpy.&nbsp;

Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.

TIP: You know the sauce is thick enough when it coats the back of a wooden spoon well. If you see the picture below on the left, you can see that the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.

https://content.jwplatform.com/videos/3d7pr3tV.mp4

Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again.

You only need three ingredients to make these restaurant style cheese enchiladas with an optional homemade enchilada sauce to take them to the next level!

Cheese Enchiladas

enchilada sauce

corn tortillas (white

shredded Mexican blend cheese

Preheat oven to 350°F.

Spread a little enchilada sauce in the bottom...

Spread a little enchilada sauce in the bottom of a 9x13 casserole dish. Set aside.

Wrap tortillas in a damp paper towel and...

Wrap tortillas in a damp paper towel and microwave for 15 seconds. This will help soften the tortillas so they roll without cracking as much.

Working with one tortilla at a time, dip...

Working with one tortilla at a time, dip a tortilla in the enchilada sauce and immediately lay it into the casserole dish.

Fill the tortilla with cheese, roll it up...

Fill the tortilla with cheese, roll it up and push it to the end of the pan, seem side down.

Continue this process until your pan is full....

Continue this process until your pan is full. Pour the remaining enchilada sauce over your tortillas.

Sprinkle the tops with more cheese. Cover casserole...

Sprinkle the tops with more cheese. Cover casserole dish with foil and bake for 15 minutes.

Remove foil and cook for 10 more minutes,...

Remove foil and cook for 10 more minutes, until the sauce is bubbling and the cheese is perfectly melted.

You can also prepare these enchiladas in advance...

You can also prepare these enchiladas in advance and refrigerate for up to 12 hours, or until ready to cook.

https://mediavine-res.cloudinary.com/video/upload/uztrjwguxfk5fisg08kx.mp4

Remember the Enchiritos at Taco Bell back in the day? Soft flour tortillas wrapped around taco seasoned ground beef and refried beans, topped with a flavorful red enchilada sauce and melty cheese? It’s been a while since you could “make a run for the border” and order and Enchirito, but that’s okay – making them at home is so much better anyway. Especially with these great tips and tricks!

Copy Cat Taco Bell Enchirito Recipe

beef

onion,

(16 ounce) can *refried beans

(10 ounce) cans of *red enchilada sauce

burrito sized flour tortillas

sharp cheddar cheese, shredded

Optional Toppings: black olives, green onions, sour cream, salsa, tomatoes (whatever you like!)

Brown ground beef in a skillet with onion...

Brown ground beef in a skillet with onion and salt & pepper to taste. Drain off any excess grease and mix in taco seasoning packet and 1/3 cup water, cover and simmer on low.

Warm refried beans (or make according to my...

Warm refried beans (or make according to my Restaurant Style Refried Beans Recipe)

Place the tortillas between two damp paper towels...

Place the tortillas between two damp paper towels and steam them in the microwave for about 30 seconds.

Spread a layer of refried beans into the...

Spread a layer of refried beans into the center of one tortilla, add a layer of taco meat over the top of the beans, tuck the ends of the tortilla in and roll up, placing it seam side down on a microwave-safe plate.

Spoon red enchilada sauce over the top of...

Spoon red enchilada sauce over the top of the tortilla and sprinkle with shredded cheese.

Place in the microwave and heat for 1-2...

Place in the microwave and heat for 1-2 minutes, or until cheese is melty.

Top with your favorite toppings if desired.

https://mediavine-res.cloudinary.com/video/upload/rorgggnllbkwtssldvkj.mp4

Copy Cat Taco Bell Enchirito

This homemade enchilada sauce is a blend of chili powder, chicken broth, seasonings and tomato, all simmered together to create a rich and hearty sauce. My red enchilada sauce is SO much better than anything you&#039;d buy at the grocery store!

flour

smoked paprika

sugar

kosher salt (or more to taste)

Place the oil in a pan over medium heat. Add the flour and whisk to combine.

Cook the flour mixture for 1 minute, whisking occasionally.

Add the chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, sugar and salt to the pan. Whisk to combine.

Cook for 1 minute, whisking constantly.

Slowly whisk in a little of the chicken broth at a time until you have a smooth mixture. Add the tomato sauce and stir to combine.

Bring to a simmer. Cook for 10 minutes, stirring occasionally, or until the sauce has just thickened. Taste and add more salt if desired. Use immediately or cool and store in the refrigerator or freezer for later use.

https://content.jwplatform.com/videos/LVrzA9NL.mp4

This homemade enchilada sauce is a blend of chili powder, chicken broth, seasonings and tomato, all simmered together to create a rich and hearty sauce. My red enchilada sauce is SO much better than anything you'd buy at the grocery store!

Making homemade chile sauce from scratch takes a while, but once it’s made, it refrigerates and freezes well for other recipes in this blog.

Homemade Red Chile Sauce (Chile Colorado)

red chile pods

all-purpose flour (sub gluten free if necessary)

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611779294/zcxi8hriqzh5xrjjz4vl.mp4

This delicious, bright and mildly spicy red sauce is the quintessential enchilada sauce recipe. This authentic enchilada sauce is made from dried chiles and garlic -- it is a very simple yet flavorful sauce. This sauce comes together in under 30 minutes. What's even better is that red chile sauce is the basis for a whole host of other authentic Mexican recipes!

Authentic Red Sauce for Enchiladas

Spice up your meals with this Homemade Red Enchilada Sauce Recipe! It&#39;s easy to make, takes just 20 minutes, and rocks that authentic Mexican flavor with 9 simple ingredients.

Homemade Red Enchilada Sauce Recipe

extra virgin olive oil

tomato paste

vegetable stock

Combine the flour and spices (chili powder, cumin, garlic powder, oregano, and salt) in a small bowl, ensuring they are thoroughly mixed. Set the mixture aside.

Pour the oil into a saucepan and heat it over medium-high heat. Once the oil is hot, add the flour mixture and cook for 1 to 2 minutes, whisking continuously.

Add the tomato paste and continue cooking for an additional 1 to 2 minutes, while whisking constantly.

Gradually pour in the vegetable stock, whisking constantly until a smooth mixture forms without any lumps.

Lower the heat to medium-low, leave uncovered, and simmer for approximately 10 to 15 minutes or until the sauce has thickened slightly.

Use it to make enchiladas or your favorite Mexican-style recipes!

https://content.jwplatform.com/videos/6yYAVO35.mp4

Discover the perfect Homemade Chili Powder Recipe! Ready in just 2 minutes, this blend of 6 simple ingredients makes it incredibly easy to add a burst of flavor to your favorite dishes.

Enchilada Sauce is an easy homemade recipe and so much better than the store bought version. This recipe is a keeper and will take your enchiladas to the next level!

all purpose flour

chicken stock

garlic (minced)

Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.

Wisk in the cumin and chili powder and toast for 30 seconds.

Whisk in the all purpose flour.

Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.

Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.

Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.

This enchilada sauce is featured in my Sweet Potato and Black Bean Enchiladas. The sauce is fiery and flavourful, made with spices like chili powder, cumin and cinnamon for a mouth-watering, luscious and zesty sauce. 

Top 16 red enchilada sauce recipes from across the web

The most viewed red enchilada sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Enchilada Sauce

Homemade Enchilada Sauce

Homemade Red Enchilada Sauce

Roasted Enchilada Sauce

Red Enchilada Sauce Recipe

Cheese Enchiladas

Copy Cat Taco Bell Enchirito Recipe

Homemade Enchilada Sauce

Homemade Red Chile Sauce (Chile Col...

Homemade Red Enchilada Sauce Recipe

Enchilada Sauce

Homemade Enchilada Sauce

New Mexican Red Chile Sauce

Easiest Enchilada Sauce (5-Minutes)

Homemade Enchilada Sauce

Authentic Red Enchilada Sauce Recip...

Top 16 red enchilada sauce recipes from across the web

The most viewed red enchilada sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Enchilada Sauce

Homemade Enchilada Sauce

Homemade Red Enchilada Sauce

Roasted Enchilada Sauce

Red Enchilada Sauce Recipe

Cheese Enchiladas

Copy Cat Taco Bell Enchirito Recipe

Homemade Enchilada Sauce

Homemade Red Chile Sauce (Chile Col...

Homemade Red Enchilada Sauce Recipe

Enchilada Sauce

Homemade Enchilada Sauce

New Mexican Red Chile Sauce

Easiest Enchilada Sauce (5-Minutes)

Homemade Enchilada Sauce

Authentic Red Enchilada Sauce Recip...

The most viewed red enchilada sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine