Enchilada Sauce Recipe (2024)

Unlike users who comment without actually making the recipe, I made this and it is delicious.

I live in Santa Fe, NM, and found this a quick & easy red sauce, way better than canned, bottled or packaged sauce powders and easier than using chile puree. Had to add a bit more oil to whisk the chile powders & spices into the roux but otherwise it worked as advertised. Used 5T of hot & mild local red chile powders and ancho powder. The tomato paste adds richness to the sauce without making it tomato-y. This sauce will reflect the quality & flavors of the chile powders you use. Experiment!

I made it this morning, and it’s great! For me, the powdered spices made it a quick recipe. I know I can use fresh garlic and onion and chiles, but today, this was far better than canned enchilada sauce or powdered.

To each his own but here is the way I make Chile.Clean half hot and half medium red chile pods.Some roast the chile at this point but imho, its fine not to.Blend them to a creamy consistency in water with plenty of garlic and salt to taste.Add a little water and boil till the original consistency is regained.Eat!This a simple New Mexico recipe that will blow you away with almost nothing but pure chile.

We live in Texas. I will confirm that this recipe is anTexMex version of the sauce but it should not be confused with the real deal. The authentic sauce is a much more delicious recipe! It is also simple - soak dried chili peppers, season and blend to a paste.

I've made enchilada sauce using soaked dried chili peppers and blending with some onion and bouillon cubes, which is how my friend taught me to make it. But, not wanting to deal with the blender last night, I made this and it's a great substitute. My husband doesn't like a ton of heat, so I used 1 tsp of chipotle pepper and about a 1/4 tsp cayenne with ancho chili pepper for the rest, and it was pretty mild. My only recommendation is to use low heat, my burner runs hot so it was smoking.

Believe it or not, but this recipe is even better when you substitute beef stock for the chicken stock. Add a pinch of cinnamon and you have a really outstanding enchilada sauce.

I'm from the southwest, I've never seen anyone ever make enchalada sauce with tomato's. (and personally find sauce made with tomato undesirable). Dried Peppers, garlic, salt, and a bit of water is all you need. Cook on the stovetop until a naturally nice consistency and you'll be good. You can certainly get fancier with it, but, sometimes simple is the best. It's not supposed to be the star of your show. It's the background music to help carry and showcase your show (enchaladas typically)

Here is a quick solution. Instead of the list of spices, just add Taco seasoning, either the kind in envelopes or Costco Taco Seasoning blend. Add this as you make your roux then add either chicken broth, water, or vegetable broth. Adjust your seasoning to your taste in terms of salt. You can have your sauce ready in a less than 10minutes.

I made this tonight to use in a Frito Pie recipe. I followed the recipe as written. It was very flavorful but WOW is it spicy. I made the mistake of adding it to the frito pie without tasting it first because I was rushing. I have two small children and they couldn’t handle it even with a very large dollop of sour cream and cheese. My husband, who has a very high spice tolerance was able to eat some but I couldn’t. I will make again but cut way back on the chili powder.

Delicious but wow was it spicy. I can do a moderate spice level, so I had to increase the tomato content and add some sugar to tone down the chili punch.

Instead of all those individual spices, try using a good old Costco Taco Seasoning. Works great. Add more or less depending on your taste. For the liquid base, use Better Than Bouillon chicken or beef or vegetable. Makes a great enchilada sauce in minutes.

This is really good. I prefer a sauce made from whole dried chiles, however, this is a great sub when they aren't available.

This is great. I live in a small town where enchilada sauce is a rare exotic food. I'm so happy to have it within reach at any time. Tastes great.

I make my own cream of celery soup but sometimes I crave Campbells. this is a great, quick enchilada sauce from things I have in my pantry WITHOUT having to grind peppers (I keep commercial ground ancho, chipotle and New Mexican in my spice cabinet). I can adjust the heat as someone mentioned by the blend of chiles that I use. it isn't as good as the one I would make from scratch from dried chiles, tomatoes and fresh garlic but its GREAT in a hurry and still better than the canned.

I made this and it was truly terrible. It never formed a paste, and so just ended up a disgusting burnt mess. Absolutely do not recommend.

This came out incredibly bitter for me. Any clue why? I used a mile Mexican chile powder. I had to use some beef stock with the chicken but can't imagine that was the issue I had to toss the whole pot of sauce and resort to a canned sauce. Very disappointing.

Followed the recipe exactly. Easy and delicious. No need to buy canned enchilada sauce from now on.

I was out of flour in my pantry so I substituted corn starch. Worked like a charm and having made this for the first time, I was pleasantly surprised at how delicious and easy it was to make.

This cooks up really quickly with a robust flavor. I doubled the flour because I like the sauce thicker. I don’t keep dried chiles in my pantry, but I had everything needed for this excellent recipe in my fairly basic pantry on a snow day.

This was good. I made 1/2 the recipe and it worked for 6 chicken enchiladas.

This is the sauce my Texan mother made. I’ve since learnt to make other styles of sauce with dried whole chiles and they are great as well. Each has its magic.

This was terrific—very simple, flavorful and adaptable!