Homemade Enchilada Sauce Recipe (with dried chile peppers!)

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This homemade enchiladas sauce recipe tastes so amazing you'll never want store-bought sauce again!! Dried chili peppers, onions, cherry tomatoes, and smoky paprika create a simple yet rich robust smoky flavor that's perfect for your next favorite Mexican-inspired creation! 1 recipe is equivalent to 1 (28-ounce) can of store-bought sauce.

Red enchilada sauce in a white bowl surrounded by dried chili peppers.

You just can't beat this red enchilada sauce!

"This homemade enchiladas sauce recipe is better than store-bought, every time. This simple sauce uses dried chili peppers and Mexican spices that make for a smoky, robust flavor that can't be beaten! You gotta try it."

What is enchilada sauce?

Enchilada sauce is a flavorful sauce commonly used in Mexican cuisine to accompany and flavor enchiladas, a popular dish made with tortillas filled with various ingredients, such as meat, cheese, beans, or vegetables. Enchilada sauce is typically a smooth, rich, and slightly spicy tomato-based sauce. It serves as both a cooking sauce and a topping for enchiladas.

What is traditional enchilada sauce made of?

The main ingredients in traditional enchilada sauce can vary slightly depending on regional and personal preferences, but they typically include tomatoes, onions, garlic, chili peppers (such as jalapeños or dried chili powder), and various spices like cumin, oregano, and paprika. The sauce is usually simmered to blend the flavors and develop a balanced taste.

Why You'll Love Homemade Red Enchilada Sauce

Use this enchiladas sauce in this Chili's copycat Chicken Enchilada Soup these fabulous Carne Enchiladas, or Chicken Enchiladas - they're fantastic recipes!

Simple

You will love how simple it is to make this enchiladas sauce recipe! I am so happy that I made this to put with our enchiladas. This sauce has so much flavor, and since I already had most of these items on hand in my pantry - it was super easy.

Most people might not have dried chili peppers in their pantry - but once you use them, you will love them. They impart so much flavor into a dish. I love that they keep so much longer than fresh ones too.

Tasty

The dried chile peppers used in this sauce are used regularly in traditional Mexican food. The varieties we used range from mild to medium heat. You'll also love the tangy brightness that the cherry tomatoes add and the smokiness from the smoked paprika - delish.

Healthy

Making your own homemade red enchilada sauce is so much more delicious and healthy than the canned, store-bought kind!

This is a versatile recipe that can accommodate many dietary restrictions.
This recipe is low-carb, keto, and gluten-free!
Using vegetable broth makes the sauce vegan and vegetarian.
No dairy is used.
We added no sugar. The only sugar content comes from natural sources - the ingredients themselves.
The broth comes in many options, and can be found in fat-free and reduced sodium.
You can also substitute extra-virgin olive oil for your preferred oil. I use Extra-virgin olive oil for its health benefits, such as its minimally processed and the amount of retained vitamins and antioxidants it obtains.

What You'll Need for Homemade Enchilada Sauce

Extra-Virgin Olive Oil - there are many different kinds of cooking oils available. We prefer extra-virgin olive oil; however, you can use avocado oil, grapeseed oil, or even vegetable oil to saute your vegetables.
Yellow Onion - you can use any variety you prefer here. Cut off the ends and cut in half. Cut each half into quarters.
Garlic - fresh is best, but if you're in a hurry, you use pre-cut jarred garlic.
Dried Guajillo Peppers - are mild, sweet, fruity, and smoky. They are the second most popular Mexican chile pepper used in Mexican dishes. Make sure to de-seed and de-stem them.
Dried Ancho Peppers - This is a mild pepper with great flavor. Make sure to de-seed and de-stem.
Dried New Mexico Chile Peppers or Mulato peppers - My favorite pepper to use is mulato but it isn't as easy to find as a New Mexico chile or California chile. I de-seed to reduce to a mild heat level. Make sure to de-seed and de-stem before you cook them.
Cherry Tomatoes - come in many different brands, colors, and hybrids. Use what your favorite kind are and are easily found at your local store.
Tomatillos - are a green firm tomato-like fruit that adds a tart, bright flavor to this sauce.
Vegetable Broth or Chicken Broth can be used or replaced with your favorite kind of stock. A healthier alternative, such as a fat-free and reduced-sodium stock or broth, can also be used.
Apple Cider Vinegar - adds a little tang and more depth to the recipe. White vinegar, lime juice, lemon juice, or sour oranges can also be used.
Seasoning and Spices - kosher salt, cumin, smoked paprika, dried oregano, and five spice blend

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 😉

Pinterest pin with a white bowl of enchilada sauce.

Substitutions and Variations

Feel free to substitute the chicken stock with vegetable broth for vegetarian or vegan diets!
Increase the smoky flavor by toasting the chiles in a hot skillet until charred before adding them to the sauce.
Make it spicier by adding chipotle powder to the sauce for added spice depth. Or, add a single fresh jalapeno or fresno pepper when sauteing the onion, garlic, and other peppers for a fresh addition.
If you don't like the flavor of vinegar, you can omit it. The amount is very minimal, yet it adds depth of flavor for an umami experience. I find substituting lime juice for vinegar to be a nice touch.
If you don't like tomatillos, omit them. Adjust the tartness with a little extra vinegar or lime juice.

How To Make Enchilada Sauce From Dried Chiles

This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!

Sauteeing onions, garlic, and cherry tomatoes in a stock pot.

Saute Veg: Saute onions and garlic. Add cherry tomatoes and stir until they begin to break down.

Adding smoked paprika and remaining ingredients to stock pot.

Simmer: Add remaining ingredients. Bring to a boil, then immediately reduce heat to a gentle simmer until the peppers are very soft. Remove from heat.

blending the red sauce with a hand held blender

Blend: Blend until the sauce is smooth using a hand blender.

Finished red enchiladas sauce in a white bowl ready for use in your favorite recipe.

Thicken and Serve: If needed, you can return the stockpot to heat and simmer on low heat to reduce your enchilada sauce to your desired thickness. Adjust seasoning to your liking and use it in your favorite recipe.

How To Use Enchilada Sauce

Layering the chicken enchilada casserole ingredients in a baking dish.

Make enchiladas! Enchiladas can be prepared in many different ways. For an easy weekday dinner, make your own enchiladas by wrapping corn or flour tortillas with your favorite cooked protein, enchilada sauce, and cheese. Place in a greased casserole dish, cover with more sauce and more cheese, and bake at 350 degrees F until heated through. Some protein ideas are chicken, pulled pork, or carne asada. You can keep it vegan by using black beans or chickpeas, too!
Use this sauce as a base for a soup or stew. Add your proteins and favorite vegetables and top with sour cream, cilantro, and tortilla strips.
Use it as a salsa, and start dipping your chips!
Makes a great marinade for steaks, chicken, and pork.
Makes a great topping for chicken, pork, fish, and beef.
It's a great sauce over tacos, burritos, and such!

Kori's Tips

1 recipe is equivalent to 1 (28-ounce) can of store-bought sauce.
If the sauce is too thick, add more stock and adjust the seasoning.
Watching the temperature of your stovetop is important when sauteing your vegetables and peppers. If you burn your vegetables and peppers, this will add a very bitter flavor to your sauce and is nearly inedible.
Tone down any bitterness with a small amount of brown sugar or white sugar.
If you cannot find the exact dried peppers - it's okay. Feel free to utilize what's available in the grocery store. Most packages will tell you what the spice level is of each pepper - just use the same quantity of what the recipe calls for, but choose the spice level you want.

Red Enchilada Sauce Storage

Can you make it ahead of time?

You can make this sauce ahead of time and store it in the refrigerator until serving for up to 5 days.

How long will this sauce keep?

It is recommended to use this enchilada sauce within five days for the best freshness.

Can you freeze this sauce?

You can freeze this sauce as well! Just make sure to date your container and package in manageable amounts to thaw and use for future recipes. It is recommended that you use it within six months of freezing. Before serving, you may need to defrost in a saucepan and reduce to your desired thickness.

Homemade Enchilada Sauce FAQs

What can I use if I don't have enchilada sauce?

If you don’t have enchilada sauce you can substitute a basic salsa in whatever heat level you like (mild, medium, hot).

Is enchilada sauce made from tomatoes?

Yes, enchilada sauce is made from tomatoes, as well as onions, chili peppers, and seasonings.

Why is my homemade enchilada sauce bitter?

There are many reasons your enchilada sauce may be bitter, but the most common is that it may be due to burnt ingredients, overuse of certain ingredients, bad or expired ingredients, too much citric acid from the tomatoes, etc.

What are the different types of enchilada sauce?

There are several different types of enchilada sauces: red, green, mole, white, and chipotle. Red enchilada sauce uses red chili peppers, as does chipotle enchilada sauce (chipotle peppers are used), along with tomatoes. In green enchilada sauce, green chiles and tomatillos are used. White enchilada sauce uses flour, milk or cream, as well as mild seasonings.

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Homemade Red Enchilada Sauce from Dried Chiles