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The Best Red Enchilada Sauce

The Best Red Enchilada Sauce

Christine Rogers

"This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!"
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1 h 25 m servings 70 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

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Read all reviews 153
  1. 187 Ratings

Most helpful positive review

New Mexico and California chilies work too. Look for LARGE dark red dried chilies **To save time, after roasting and cleaning the seeds out, lightly simmer the chilies for 20-30min in the broth....

Most helpful critical review

Meh. Found the chile skins made this one bitter.

Most helpful
Most positive
Least positive

New Mexico and California chilies work too. Look for LARGE dark red dried chilies **To save time, after roasting and cleaning the seeds out, lightly simmer the chilies for 20-30min in the broth....

This sauce is easily the best I ever made. I'm a Texan who unfortunately lives out of state and I CRAVE a real enchilada sauce- well this is it. It's as good or better than any I ever had in T...

I followed the directions exactly and this turned out really good. I would recommend adding crushed red pepper before blending to add some heat to this as its very mild.

This is the BEST sauce we have tasted. My husband is half Mexican American and grew up eating authentic cuisine and he just raved. He is still raving this morning. I toasted my chilies in a dry ...

I tried the recipe as is and it was good, but very time consuming. I decided to boil the chilies with a couple of jalapeños for about 25-30 mins. Strained only the ancho chilies. Then moved o...

I LOVED this sauce...and I am Picky about my enchiladas (tend to prefer traditional sauce). I couldn't find Ancho Chiles dried, so substituted dried California chiles. I burned black the first...

I screwed it up. I totally burnt the peppers while toasting them. HAHAHA. Watch the time!!!! Wah. No more peppers on hand, but I really wanted the sauce so I just used a whole bunch of chili...

Be very careful with those chiles. I had to roast 12 in order to get the six I needed. I had to substitute a different kind of dried chile, beef bouillon and water for the beef broth, and I on...

This is the real thing. Very similar to a recipe I have been using for years. You can roast the peppers in a little oil on the stove also, or even in a hot dry pan. Your kitchen will smell ve...

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