The BEST Quick and Easy Authentic Enchilada Sauce
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 cups sauce
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Calories
192 kcal
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Course
Condiments
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Cuisine
Mexican
The BEST Quick and Easy Authentic Enchilada Sauce
Description
This sauce starts with simmering dried guajillo and New Mexico red chilies (optionally with a cinnamon stick) to soften and infuse water with their flavor. Onions, tomato, garlic, and spices such as oregano, smoked paprika, and cumin are sautéed until softened, building a layered base. After blending with the softened chilies and some cooking liquid, the sauce is strained for smoothness and cooked again in oil to develop richness and remove raw flavors.
The resulting sauce balances mild to moderate heat with smoky and earthy notes from the chilies, complemented by warmth from the cinnamon and spices. The fresh tomato and onion add acidity and sweetness, rounding the flavor. The sauce’s texture is smooth and pourable, ideal for coating enchiladas evenly.
This quick method enables a homemade enchilada sauce with depth and clarity often missing from prepared versions. It pairs well with cheeses, beans, meats, and tortillas to provide authentic Mexican flavor and heat control.
Ingredients
- 3 cups water
- 2 ounces guajillo chile stemmed and seeded, dried
- 1 ounce red chile stemmed and seeded, dried, New Mexico
- 1 cinnamon stick optional
- 2 tablespoons vegetable oil divided
- ¼ cup chopped yellow onion
- 1 tomato seeded and chopped, medium
- 1 garlic pressed or minced, large clove
- 1 teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin ground
Instructions
- In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
- Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
- Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
- Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups sauce
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 817mg | 34% |
| Potassium | 647mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 8015IU | 160% |
| Vitamin C | 16mg | 18% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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