Rich and robust and a thousand times better than store-bought, this authentic homemade enchilada sauce recipe packs some serious FLAVOR! Not just for enchiladas, this sauce will take your soups and stews to a whole new level!
Nothing beats homemade. That’s a phrase that fits most everything when it comes to cooking. And it’s most definitely fitting of homemade enchilada sauce.
Rich and robust and at least a thousand times better than store-bought, this authentic enchilada sauce (red chile sauce) packs some serious FLAVOR!
It’s very easy to make, you just need the right ingredients. Above all, you need quality chiles (more on that later). And for a truly fantastic, authentic red chile or enchilada sauce it’s also vital that you follow a few important rules:
The Do’s and Dont’s of Making the BEST Red Enchilada Sauce
For the best red enchilada sauce there are some important steps you need to take and several ingredients you need to use and avoid:
- Use dried whole peppers, not ground chili powder. Using whole dried peppers, roasting them, then reconstituting and pureeing them will give you a much richer, more complex, more flavorful sauce with flavor notes you won’t get from chili powder. There really is no comparison. And adding a dash of smoked paprika won’t compensate for not using dried whole chilies and roasting them.
- Toast the dried peppers. This really enhances the flavor.
- Don’t scorch the dried peppers. If you scorch the peels while toasting them you’ll end up with a very bitter sauce. In the even that that happens, add some additional onion and a dash of sugar to take the edge off the bitterness.
- Use fresh garlic, not garlic powder. Roast it along with the peppers for optimal flavor.
- Use fresh onion, not onion powder. Roast it along with the peppers for optimal flavor.
- Say NO to flour. That’s used in some red chile sauce recipes to compensate for not using whole dried chilies. The whole chilies, once reconstituted and pureed will be the natural thickener for your sauce. Keep the flour for your tortillas, not your enchilada sauce.
- Cook the sauce. After pureeing and straining the sauce, cook it. As flavorful as the sauce already is, don’t skip this step, it is vital for bringing out the FULL depth of flavor of the sauce.
Before it’s cooked you’ve got a bright red and flavorful raw chile paste (see below), but after it’s cooked the color darkens to a brownish red and the flavors deepen. Oh, how they deepen!
Now let’s talk peppers!
How to Choose Your Chile Peppers
The key to the best enchilada sauce is to select the best dried chilies you can find.
Most dried chiles I come across in grocery stores and online are poor quality. They’re old and brittle and flavorless.
There are 3 VITAL THINGS to look for when selecting “fresh” dried chiles:
1) They should be pliable and flexible (think a stiff version of fruit leather), not overly dry or brittle. 2) Their skins should be glossy, not dull. 3) They should have a good aroma, a little like dried fruit, not a dusty smell.
As to which variety of chilies to use, that purely comes down to personal preference. You can choose one kind or a combination of peppers, which is what I like to do. Here are a few of my favorites with links to the brands I personally use and recommend:
Guajillo: Bright red, sweet with a touch of acidity with mild to medium heat. It’s one of the most commonly used chilies in Mexican cuisine with an earthy-sweet flavor and are great for adding body to stews, sauces and adobos.
Ancho: Very mildly spicy with a rich fruity and lightly smoky flavor. They contribute a beautiful dark red color to sauces. Ancho chilies are poblano chilies that have been allowed to fully ripen to a deep red and then dried. Also one of the most commonly used dried peppers.
Pasilla: Sweet, fruity flavor with medium heat. The name “pasilla” comes from the word pasas, meaning “raisins”, because of its deep fruity flavor.
Arbol: Mild, earthy flavor and very spicy. While these don’t have a ton of flavor, they are your friends if you want to kick the heat up several more notches.
How to Make the BEST Enchilada Sauce!
Let’s get started!
Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don’t add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It’s better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
Note: Adding tomatoes is optional but I recommend it for curbing the sharpness of the peppers, balancing out the flavors and adding a touch of sweetness.
Remove the stems from the peppers (using gloves if you’re using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it’s the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.
Pour the boiling water or chicken broth over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
For chicken broth we recommend Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain. You can read more about why we love it here. It is hands down the BEST.
Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.
At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix which does an excellent job of blending the sauce to a very smooth puree, so I don’t bother straining it.
Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.
For an added flavor touch, add in a small piece of semi-sweet chocolate at the end and stir until melted.
If the sauce is very bitter, add a touch of brown sugar.
Store it in the fridge for up to a couple of weeks or freeze it.
This sauce freezes well, so feel free to make extra so you have it on hand when you need it. I like to freeze it in ziplock bags, about one cup per bag so I can conveniently grab a bag whenever I need it.
Enjoy!
Cooking Suggestion: Use this sauce to make the Ultimate Pozole Rojo!
PIN ME!
Authentic Enchilada Sauce
Ingredients
- 3 ounces dried ancho peppers
- 3 ounces dried guajillo peppers
- 2-3 or more dried arbol peppers (OPTIONAL: for heat)
- 1 medium white onion, peeled and cut in half
- 2 ripe tomatoes, halved
- 4 cloves garlic, peeled
- 4 cups boiling water or chicken broth (for even more flavor)
- we love Aneto 100% All-Natural Chicken Broth from Spain (it's the BEST!)
- 1 teaspoon sea salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- Small piece of semi-sweet chocolate (optional)
Instructions
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes about 5 cups.
Notes
Nutrition
Bek says
I love this! I’ve recently found a supply of Mexican dried chillies in Australia so have been having lots of fun getting to know them. I love this recipe! I didn’t have chocolate so added a little panela, and I also added lime juice for an acid kick. I’m totally in love with it, thank you!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this, Bek, thank you! :)
Katie says
I don’t know what happened. I measured ounces exactly! I ended up with 12 cups of sauce!
April says
Hello!
I’m looking forward to making this sauce. Have you tried it with all four Chiles you listed, or do you recommend using only the three in the recipe?
Kimberly @ The Daring Gourmet says
Hi April, I have and you can use any combination of those peppers you like. For example if you don’t want a spicy sauce you can use pasilla peppers instead of the arbol peppers.
Alexandra says
Many have tried, and all have failed to teach me how to make a hot enchilada sauce. Some of them grandmas from Mexico. I was made fun of for hours on end because my sauce turned out less than stellar. I am of mostly Mexican ancestry, so deep was my shame. Finally, the enchilada gods smiled upon me and I stumbled across this recipe. I could tell immediately that this was going to be good, so much so I made 2 batches. And I was not disappointed. I used a different blend of chilies to use what I had on hand (California, Pasilla, and Ancho) and used a mix organic beef and chicken broths, and my taste buds were blown. I would argue with only one point- this sauce IS delicious on its own. I’m not the kind to taste while I cook but I was sneaking spoonfuls as the enchiladas baked. I can’t wait to try the Pozole recipe, and maybe elevate my game next time and try the better quality chilies off Amazon. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Alexandra, I’m truly thrilled to hear that, thank you!
Courtney says
Excellent sauce as is and I loved the educational post. Used this with smothered burritos by olives for dinner and it was a hit! Really glad I doubled the sauce recipe for the near future.
Kimberly @ The Daring Gourmet says
So awesome, Courtney, I’m happy you enjoyed it, thank you!
Stephany says
Can you put this sauce as is on tamales? Do you have other recipe recommendations for the sauce? Thank you! I made it today and it looks amazing but have not tried it yet.
Kimberly @ The Daring Gourmet says
Absolutely on tamales, Stephany. Use it for anything that calls for enchilada sauce and it’s also great in a variety of casseroles, Mexican lasagna, added to pulled pork, soups and stews for extra flavor, etc.
Anonymous says
Yay!! Yummy and easy!!
Kay O’Neal says
One of the BEST recipes for red sauce I have made! Been making red sauce for a long time…. did not use the chocolate, but the dark rich color and flavor that developed as it simmers is amazing! Grew up in New Mexico and Lived on the Mexican border for years… This is amazing!
Kimberly @ The Daring Gourmet says
Fantastic, Kay, I’m so glad you enjoyed it, thank you!
Debbie says
Can this be canned? I believe someone asked, but I didn’t see answer. Do you have any suggestions for substituting fresh onions due to allergies? Could you add dehydrated while simmering and then blend? Can’t wait to try.
Kimberly @ The Daring Gourmet says
Hi Debbie, this hasn’t been tested for canning so I cannot recommend that as safe. And yes, you can definitely use dehydrated onions instead.
Anonymous says
This would only be able to be PRESSURE CANNED as-is. If you want to water bath can it you would need to add 1 tbsp. Vinegar (Apple cider or distilled white) or 1 tbsp lemon juice (lime would work too) to each jar before canning, depending on the size of jar you’re using. You would also need to process either method for the required time, pressure and altitude ). Please read up on how to water bath and pressure can Safely before you try this! Otherwise, just freeze it.
Peter Thebeau says
I made this sauce and I’m pretty user error occurred although I’m not sure where I went wrong. I made the sauce as instructed and used it for enchiladas. Unfortunately somewhere between making my sauce, prepping my enchiladas with the sauce, and taking the enchiladas out of the oven, my sauce broke. When I took the enchiladas out of the oven I immediately noticed the oil had separated, the sauce was more like a purée and at first bite it was incredibly bitter, and that was not the case before sticking it in the oven. What happened? What did I do wrong? Please help!
Robin says
Awesome sauce! My husband is Hispanic and doubted I could make an authentic sauce. He was even prepared to use canned enchilada sauce but I told him to give this a shot and he absolutely loved it. Every time he walked in to the kitchen he inhaled and said it smelled like homemade enchiladas! Sauce tonight enchiladas tomorrow! Thanks!
Kimberly @ The Daring Gourmet says
That’s awesome, Robin, I’m so glad, thank you!
barbara korhely says
Hi Kimberly….so excited to try your enchilada sauce…You mentioned in one of your comments that the sauce is not good on its own,
it needs chile sauce added. What do you mean?….. Thank you so much, Barbara jo
Kimberly @ The Daring Gourmet says
Hi Barbara, I just mean that it’s not meant to be eating “plain” but rather used “in” a recipe – like making enchiladas, or adding it to a stew, or in a casserole, etc.
Vickie says
Could this sauce be canned rather than frozen
Anonymous says
This is almost the exact same recipe my dad always used this is my go to whenever I’m making enchiladas or pozole.
Becki Brown says
This sauce is DELISH!!!!! This will be the ONLY sauce I will use for my enchiladas!! I made a pan of vegan enchiladas, a pan of cheese enchiladas, and a pan of chicken enchiladas and they were devoured up lol lol!!! thank you for posting this recipe!!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Becki, thank you so much!
Melody Link says
Really fantastic recipe with great depth of flavor. I used a small can of diced tomatoes since fresh aren’t in season, and it turned out perfectly. I love the addition of the chocolate chips at the end and also used a tiny pinch of cinnamon. 10/10 will make again!
Kimberly @ The Daring Gourmet says
Thank you, Melody, I’m so glad you enjoyed it and appreciate the feedback!
Dave says
I have 5 bookmarks on my browser. 4 are for business, this recipe is the 5th. I’ve made this countless times using dried hatch chiles, and some other little fellow I don’t know for extra heat. I always make extra, and can into 1 pint jars. It never last long. I used it last time to put into my chili. (with an ‘I’) because it has everything I put into chili. No brainer, right? It made it so much better.
Oh, and your pozole recipe is a winner too. I agree with other reviewers, your blog and recipe really is the best. Stay well.
Kimberly @ The Daring Gourmet says
Thanks so much for your generous compliments, Dave, I really appreciate it. And I’m so happy you enjoyed both the enchilada sauce and the pozole – thank you!
Riley says
I’ve tried several red enchilada sauce recipes and gave this one my final effort before giving up. Growing up in Southern California made me an enchilada sauce snob and I’m sick of all the recipes online telling you to use tomato sauce and some chili powder lol. This is PERFECT. Thank you for the note about not over-toasting the chilies because there is nothing worse than a bitter sauce you’ve labored over. I used 1/2 lb of dried chilies from the bulk bin at my grocery store (not sure what kind they were but they ended up great!) and added 1-2 t of Penzeys Arizona Dreaming seasoning, in addition to the other spices. At the end I added about 10 semi sweet chocolate chips. Came out so perfect. Printing this recipe as a keeper NOW!
Kimberly @ The Daring Gourmet says
Fantastic, Riley, thanks so much for the feedback!
Francisco says
I know this will annoy some people because I won’t comment on the sauce flavor but I want to truly, truly CONGRATULATE the writer of this blog. I’ve read thousands of blogs/recipes, etc (love Serious Eats, Cooks Illustrated, et, ) people/sites dedicated to risk and try and try until a great result comes out.
Back to your post: you post is intelligently written, practical, realistic, truthful, unpretentious … really, I rarely come across a not-famous blog/recipe this GOOD!
Congratulations
Kimberly @ The Daring Gourmet says
Thanks so much, Francisco! :)
Francisca says
I know there are different recipes to make red enchilada sauce but here in New Mexico, USA (I add USA cuz some people think Mexico) We use a different method which is, I think, simpler. It is more unadulterated since we only add garlic & salt for flavor. The process is simpler because you’re only clean the chili (take the stem off & break the chile pods in half to remove the seeds). After cleaning it, we only cook it in water to soften as it will be puréed in a blender. Pretty much that’s how we eat it after we collate the skin from the actual sauce. After it is ready, you can put it on eggs, make your enchiladas, whatever you want and the chile can be eaten straight from the spoon and it is to die for!! I hope to one day make a video so people can use this recipe
Anonymous says
You pretty much nailed this recipe. I disagree that it does not taste good on its own – but I am sure it will be better with a meal (I just finished making it and ate a teaspoon full and it was WOW!)
I followed the recipe almost exactly using all fresh/dried ingredients. Peppers of choice were Anchos (Poblanos), Guajillos and Chili de Arbols (did not see the need for Pasillo since they are really Poblanos just grown in a different region). I did not add the oil for the 30 minute simmer. Everything else, Mexican oregano, cumin, etc. was to the letter. I was a little heavy on the Arbols (I like the heat). I did use the chicken broth for the blend, although due to the batch size I had to add about 1/2 cup of water to get the final mixture consistency.
I cannot wait until tomorrow when I marry this sauce with some actual protein recipes!
Anonymous says
Almost forgot, I used a 14.5 oz can (drained) of Hunt’s diced tomatoes instead of the 2 whole supermarket tomatoes. Did not have fresh tomatoes (it’s January, HELLO!).
Oriana says
I made this sauce a few months ago (a little loosely as I didn’t measure everything). I really was impressed with the depth of flavor after the fact! It is true that it didn’t taste all that special when it was first finished, but it remained in the fridge for a day and then I made the enchiladas with it and they were divine. I’m making them again today and looked up the recipe to remember the ratio of liquid to the onions/peppers. My father in law is from Mexico so I’m always a little intimidated cooking Mexican food but it’s my favorite and next time I will make it for him ;) thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, Oriana, I’m thrilled that you enjoyed it and appreciate the feedback, thank you!
David D. says
HOLY COW! This sauce is DYNAMIC. Added just a little chocolate like you recommended and WOW. I’m ruined for any other enchilada sauce! Thanks so much for posting this!!
Kimberly @ The Daring Gourmet says
Lol! :) That’s awesome, David, I’m so glad you enjoyed it – thank you!
Sam T says
Found your recipe, got off work at 9 last night, and busted through it. WOW, I LOVE this! Grew up in AZ and am a MO transplant, and oh how I miss my Mexican food. I got chilies when I visited family in AZ (cheaper than here), and geez it is so rich and decadent. How can I ever go back to settling for the canned stuff…especially with the Midwest markup on it?! Accidentally swapped steps and soaked peppers before de-seeding, & it was a messier mistake that I won’t make again. :) Bookmarked & on the ready for future makings. Thank you for sharing this recipe!!
Kimberly @ The Daring Gourmet says
That’s fantastic, Sam, I’m so glad you enjoyed it, thank you!
Bel says
This sauce is very much like the one I remember my mom making when I was growing up (she was born & raised in Mexico). Decided to give it a try… delicious!! The consistency of the sauce is perfect! The crowd (30+) I made enchiladas for- LOVED IT! This will be my “to go to” enchilada sauce from now on. Thank you! :)
Kimberly @ The Daring Gourmet says
Fantastic, Bel, I’m absolutely thrilled to hear that, thank you!
Sherri says
This sauce was amazing! I also made the ultimate pozole. That too was amazing. Thank you for sharing both.
Kimberly @ The Daring Gourmet says
That’s wonderful, Sherri, I’m so thrilled you made both recipes and enjoyed them! Thanks so much for the feedback!
KATHY FIELDS says
So can it be used as is for sauce on Enchiladas?
Kimberly @ The Daring Gourmet says
Absolutely!
KATHY FIELDS says
Hi Kimberly, Recipe sounds amazing. You said this needs to be added to some Chili Sauce because it doesnt work alone. What kind of Chili Sauce are you referring to? Thank you, Kathy
Kimberly @ The Daring Gourmet says
Hi Kathy, sorry for the confusion. No, you don’t add any sauces to it. What I mean is that this sauce is meant to be used “in” other dishes – like when making enchiladas as one example, or adding it to stews. In other words, if you eat a spoonful of it plain it probably won’t “wow” you. But when you use it in your Mexican recipes it really elevates their flavor.
Berenice Victor says
When do you add the chicken broth?
Kimberly @ The Daring Gourmet says
Hi Berenice, in step 3, “all remaining ingredients.” Happy cooking!
Laci Sullivan says
I love this sauce! I was wondering if I could pressure can it?
Anonymous says
Great recipe! I poured it over roasted cauliflower and sweetness potatoes, topped with avocado and a squeeze of lime!
Mandy says
I’d like to can this sauce to make it shelf stable. DO you have any recommendations for this?
Candy Simmons says
I love this recipe. I made this today and it was perfect! My 1st time making enchilada sauce at home. I’ve always bought canned sauce. This doesn’t even seem like the same thing. I usually get bored & loose interest in blog recipes but this one explains things very clearly & doesn’t add a bunch of unnecessary info. I hope freezes well because I made way more than I needed & I don’t want an ounce of it to go to waste. On a side note I aways make my own chicken broth because I can’t find a store bought one I like but I’m looking forward to trying the one suggested.
Kimberly @ The Daring Gourmet says
That’s fantastic, Candy, I’m so glad you enjoyed it and appreciate the feedback, thank you! Yes, it freezes well and it’s sooo convenient having it on hand when you need it – simply thaw and use. Happy cooking! :)
Anonymous says
I am so happy that i tried your recioe instead of going with a flour based.
I am pleasantly surprised at how good the taste is.
Billy says
Thanks so much for sharing this! Can’t wait to make my own authentic enchilada sauce at home.
Tim Wiedman says
I’ve made this twice already, this time a double batch! It’s SO GOOD. You really hit the nail on the head. Excellent recipe, thank you for sharing!
Kimberly @ The Daring Gourmet says
So awesome, Tim, thanks for the feedback!
John Rousseau says
Hello Kimberly
I never dreamed I would get a response from you…thank you. I do understand your need for an extensive supply of really good stock. We don’t have these options on Prince Edward Island where we live so we make do with homemade.
I don’t know a lot about chile peppers – they don’t get this far north in any regular quantity or understanding – and I must thank you for your most informative explanation of the various kinds and their usage.
Best regards
John Rousseau
Prince Edward Island, Canada
Kimberly @ The Daring Gourmet says
Prince Edward Island!! As an avid Anne of Green Gables fan that’s a destination at the top of my bucket list. I’m sure you and the residents of PEI hear that ALL the time, but I can’t help myself ;) Kind regards and happy cooking, Kimberly
John Rousseau says
Your comment about ‘homemade’ being better than store bought means a lot to me! So why the Aneto 100% All-Natural Chicken Broth from Spain?
We freeze chicken bones until there are the remains of three chickens and then make stock in a pressure cooker. Add onions, celery, carrots and pressure cook for 45 minutes. Presto: 8 cups of (almost) free chicken stock.
Love your recipe for the Enchilada Sauce. Thank you!!
Kimberly @ The Daring Gourmet says
Hi John, I’m glad you like the recipe, thank you! Yes, I completely understand your point. I used to make my own chicken broth frequently before I found Aneto. I still make my own as time (and freezer room!) allows, but I go through a lot of chicken broth on a regular basis and homemade isn’t always practical given those restrictions. Why do I recommend Aneto specifically? Because Aneto is the next best thing to homemade – because they make it exactly the same way we do at home – in large pots with fresh chicken, vegetables, REAL ingredients, and left to simmer for hours. I toured their factory in Barcelona a couple of years ago and while I was already a fan previously, that sealed the deal for me. I wrote an article about our experience at the factory and why Aneto is my choice for store-bought broths: https://www.daringgourmet.com/aneto-the-worlds-most-exceptional-broth/
Cami Weyland says
Kimberly, I made this last night to go with your Pozole Rojo and all I can say is WOW! My family raved about it! I ordered the dried chilies you recommended and they’re awesome, so much better than the ones I used to buy at the store. This recipe is a keeper. Next I’m going to make and freeze a bunch of this enchilada sauce to have on hand. Keep these delicious recipes coming!
Kimberly @ The Daring Gourmet says
That’s awesome, Cami, I’m so glad you made and enjoyed both of the recipes, thank you!
Jessica | Noice Chef says
This has me seriously making a list to make enchiladas tonight! Homemade sauce is SO much better than store bought!
Terri Fielding says
This was outstanding! I made it as written, adding a few arbol peppers because I like a bit of heat. Used this sauce in your Pozole Rojo recipe and it was incredible, so much flavor! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Terri, thank you!
Sandra | A Dash of Sanity says
This sounds amazing! I need to give this a try!
Julie says
What a delicious low calorie sauce!
Tara says
This makes me want to go buy some chilis right now. Homemade is ALWAYS better!
Courtney says
This sauce is so rich and flavorful – you’ve really built a ton of flavor into this recipe! I can’t get enough!!
Aimee Shugarman says
I’ve never made my own enchilada sauce, but this is going on the menu. So amazing!!!
Nathan Lombough says
This tastes WOW! You showed me everything I had been doing wrong. This is a total game changer. Great tutorial and recipe, thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Nathan, thank you!
Ana says
My first time making enchilada sauce. My family simply loved it. I have to say, it was one of the best enchilada sauce that i have tasted. Followed your recipe to the T and it came out perfect. Thank you so much for sharing it. At first wasn’t to sure how much 3 ounces of chilies was, but I wend it. Once again, thank you for the perfect pozole and enchilada Sauce. Many blessings to you.
Kimberly @ The Daring Gourmet says
Thanks so much, Ana, I’m thrilled you enjoyed both the enchilada sauce and the pozole!
Des says
Nothing beats a homemade sauce. This one makes me want to smother some enchiladas right now!
Tanya Harris says
Love it when I can toss out the jar and make homemade!
Erin says
Looks delicious and so easy to make! Love this sauce!
Katerina says
YUM!! This sauce sounds incredible!!
Abeer says
This sauce looks fantstic! My husband will go crazy over this! He loves everything chili.
Jamielyn says
Yum, I need to try making my own sauce soon! Love homemade enchiladas!
Jacque Hastert says
I can’t wait to smother my enchiladas in this sauce!
Melanie Bauer says
Whoa this looks perfect! Homemade sauce at it’s best, this is absolutely a winner!
Jocelyn (Grandbaby Cakes) says
This looks so authentic. Seriously the real deal.
Demeter says
Homemade sauce always has the best flavors! Definitely want to keep this on hand!
Sabrina says
I can’t wait to try this! Such a great tip to make a huge batch and freeze it to use in the future. I’m always up for making things easier in the kitchen at dinner time.
Michael Wurm Jr. says
It’s always great to have staple recipes like these. This one looks so delicious! I’m certain I’ll be using it again and again.
xo Michael
Jennifer says
Love this sauce – I have been looking for a good homemade one for ages!!
Katerina @ diethood .com says
This looks and sounds SO delicious!! I can’t wait to try this recipe!! YUM!!
Rachael Yerkes says
I love an awesome enchilada sauce, thanks for sharing this delicious recipe. I love the idea of adding some brown sugar to get rid of the bitterness.
Love2Cook says
You are so thorough (and very authentic) in each and every step. I’ve spent my share of time living in Mexico and I would not make this sauce any other way. I shudder when I see other posts which do NOT even mention “seasoning” the sauce by frying it. Years ago, the first time I saw my friend do this I was horrified! Why would anyone want to “fry” this sauce? It’s so important! Also, I would encourage folks to invest a very small amount to buy a comal to roast your peppers. I think I paid $10 for mine at a Mexican grocer. Thank you for posting this recipe! I signed up for your emails too because I love the way you write your recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, I appreciate the compliment and thank you also for subscribing!