The Best Red Enchilada Sauce

The Best Red Enchilada Sauce

Christine Rogers 6

"This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!"

Ingredients 1 h 25 m {{adjustedServings}} servings 70 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Stephanie's Freezer Spaghetti Sauce

See how to turn summer bounty into a ton of tomato sauce.

Enchilada Casserole

This cheesy vegetarian enchilada casserole stars black beans and tempeh.

Rate recipe

Your rating


Reviews 120

  1. 149 Ratings

Christine Rogers

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. Once soft add the chilies and the broth you cooked them in to the blender and add 1/4-1/2 cup more broth to compensate for some cooking off. AllRecipes won't let me update the recipe to say this I'm sorry!! ****If you read the reviews you'll see those who stuck with the recipe as is gave it a high rating, those who tweaked it first with other options gave it a lower rating... My rule of thumb for ALL recipes is to try it how it's written first (unless I am simply SURE there is some ingredient I don't like). Once I try a recipe as written, then I will almost always tweak it the following times I make it. I don't think it's fair to change the recipe as written and then give it a poor review... Try my rule of thumb and make it 'as written' the first time before tweaking it, you will probably still tweak it to your liking, but probably in a totally different way than you expected.******** To the reviewer that had bitter sauce: that happens sometimes if the chilies get roasted too much, it only takes 30 seconds of over doing it to over roast the chilies. If you try again watch them VERY closely, they should just start to smell nice, the color really should not darken and if they look black at ALL then they are over roasted and will make a bad bitter sauce... done it too! Love, Christine


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 Texas. The description is accurate: smoky and savory... and I might add DELICIOUS!!!!!


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.