The Best Enchilada Sauce Recipe

This recipe creates a vibrant, homemade sauce with smoky, savory flavors. Dried guajillo and ancho chilies mingle with garlic, onion, and tomato paste to deliver an elevated taste experience that surpasses the canned variety. Perfect for enhancing enchiladas and other dishes, this sauce promises a delightful burst of authentic flavor.

I love making my own enchilada sauce at home because it really tastes better than the canned kind. I first soak 6 dried guajillo chilies and 2 dried ancho chilies in extra water until they get soft, then blend them with some soaking water to create a rich base.

I also sauté a small chopped onion and 3 minced garlic cloves in 2 tablespoons of vegetable oil until they’re soft and aromatic. After that, I mix in a tablespoon of tomato paste along with a teaspoon of ground cumin and another teaspoon of dried oregano.

I add salt to taste, starting with about 1/2 teaspoon, and a pinch of sugar, just 1/4 teaspoon, to balance out the flavor. This sauce is not only super flavorful but also gives a decent nutritional boost from the spices and veggies.

I’ve found this healthy home enchilada sauce to be a great, easy alternative to store bought options.

Why I Like this Recipe

I love this recipe for so many reasons. First, the sauce has a deep, smoky flavor that just makes my tastebuds dance. I also love that it’s homemade and way better tasting than the canned stuff I used to grab from the store. And honestly, it’s super easy to make which makes it perfect for weeknights when I need something quick but delicious.

Here’s how I usually make it:

I start by putting 6 dried guajillo chilies and 2 dried ancho chilies in a bowl, covering them with warm water (I use extra water than the 2 cups needed later) and letting them soak for about 20-30 minutes until they get nice and soft. While the chilies are soaking, I heat 2 tablespoons of vegetable oil in a saucepan over medium heat, then add in a small chopped onion and 3 minced garlic cloves. I cook them until the onion gets soft and a bit translucent.

Once the onions and garlic are ready, I stir in 1 tablespoon of tomato paste and let it cook for about 2 minutes so all those flavors start blending together. After draining the soaked chilies, I add them to the pan along with 2 cups of water (I sometimes toss in a little bit of the soaking water if the sauce seems too thick). Then, I sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon salt (or more if it seems to need it), and 1/4 teaspoon sugar. I give everything a good stir.

I bring the mixture to a simmer over medium heat and let it cook for about 10 minutes so all the flavors can really meld. Then I take the pan off the heat and let it cool a little before carefully blending it until its smooth. Sometimes, if I want the extra smooth sauce, I strain it through a fine-mesh sieve back into the pan. Finally, I simmer the sauce for another 5 minutes to help develop the flavor even more. Once it cools a bit, I pour it over my enchiladas and enjoy a meal thats just so much better than the canned kind.

Ingredients

• Guajillo chilies: They add a smoky, slightly tangy heat along with fiber; they are healthy.
• Ancho chilies: Offer a deep, rich flavor with low heat; they enhance sauce natural taste.
• Garlic: Provides a punchy flavor boost and antioxidants; it supports overall health and taste.
• Tomato paste: Delivers concentrated savory sweetness and slight acidity, balancing spices with perfection.
• Onion: Adds natural sweetness and depth; it’s rich in nutrients and boosts flavor beautifully.
• Cumin: Offers a warm aroma and earthy taste; it elevates the sauce and aids digestion.
• Oregano: Contributes a fragrant herbal note with slight bitterness; it rounds out the flavor perfectly.

Ingredient Quantities

• 6 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 cups water (plus extra for soaking the chilis)
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon sugar

How to Make this

1. Start by placing the 6 dried guajillo and 2 dried ancho chilies in a bowl and cover them with warm water (use extra water beyond the 2 cups needed later) and let them soak for about 20-30 minutes until they get soft.

2. While the chilies are softening, heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes soft and a bit translucent.

3. Stir in the tomato paste and let it cook with the onions and garlic for about 2 minutes so the flavors start to blend.

4. Drain the soaked chilies and add them to the saucepan. Pour in 2 cups of water, adding a little bit of the soaking water if it seems too thick.

5. Sprinkle in the ground cumin, dried oregano, salt, and sugar. Give everything a good stir to combine.

6. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes so all the flavors nicely meld together.

7. Remove the pan from the heat and let the mixture cool slightly. Then, carefully blend it until smooth using an immersion blender or transferring the sauce in batches to a regular blender.

8. After blending, taste the sauce and adjust the salt if needed.

9. For an extra smooth sauce, strain it through a fine-mesh sieve back into the pan.

10. Finally, put the sauce back on the stove and simmer for another 5 minutes to help develop the flavor even more. Let it cool a bit before using it on your enchiladas. Enjoy!

Equipment Needed

1. Bowl – A large bowl for soaking the dried chilies in warm water
2. Saucepan – A medium saucepan for heating oil, sautéeing the onion and garlic, and simmering the mixture
3. Cutting board – For safely chopping the onion and mincing the garlic
4. Chef’s knife – To chop the onion and crush garlic cloves
5. Measuring cups and spoons – To measure water, oil, tomato paste and spices accurately
6. Stirring spoon – For mixing the ingredients while simmering
7. Immersion blender or regular blender – To blend the sauce until smooth
8. Fine-mesh sieve – To strain the sauce for an extra smooth texture
9. Colander – To drain the soaked chilies after they’ve softened

FAQ

The Best Enchilada Sauce Recipe Substitutions and Variations

• Instead of using 6 dried guajillo chilies, you can try 4 dried pasilla chilies or even New Mexico chiles if you cant find the guajillos.
• If you dont have 2 dried ancho chilies, using 2 dried mulato chiles works pretty well, or you can mix in a bit of chipotle powder for a smokier taste.
• You can replace the 3 minced garlic cloves with about 3/4 teaspoon of garlic powder if you’re in a hurry.
• If you’re out of tomato paste, try thickening up ½ a cup of tomato sauce on the stove until its reduced or even mix in a bit of ketchup, though it might change the flavor a bit.
• Not a huge deal, but if you don’t have dried oregano, a pinch of marjoram can be used instead for a slightly different herbal note.

Pro Tips

1. Make sure your dried chilies really soak up enough water before you start cooking cuz if they’re not soft enough, it’s gonna be hard to blend them smoothly and you might end up with a lumpy sauce.

2. When you saute the onions and garlic, try not to rush it. Giving ’em extra time to turn soft and a bit browned really boosts the flavor even if you end up doing a few extra minutes than the recipe says.

3. Don’t throw away the extra soaking water! It’s packed with flavor so add a splash when you blend the sauce if it seems too thick or dry. Also, keep a little aside and adjust the seasoning later cuz sometimes you may need a bit more salt.

4. After blending, even if the sauce looks smooth, straining it through a fine-mesh sieve can take your sauce to the next level by getting rid of any stubborn bits and ensuring you get a nice, silky texture.