For a spicier sauce, add a pinch of cayenne pepper or a few drops of your favorite hot sauce after blending. If you can't find ancho or pasilla chiles, you can substitute with other dried chiles like guajillo or New Mexico chiles. The flavor will vary slightly, but the sauce will still be delicious. The sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Authentic Enchilada Sauce
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS159
Embark on a culinary journey to Mexico with this vibrant and deeply flavorful enchilada sauce. A blend of toasted, rehydrated chiles forms the heart of this recipe, creating a rich and authentic taste that will elevate your enchiladas to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol12 mg
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Fiber2 g
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Protein2 g
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Saturated Fat3 g
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Sodium336 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepArrange chile peppers in a single layer on a baking sheet. (2 minutes)
03
StepRoast in the preheated oven until fragrant and slightly toasted, about 5-7 minutes. Watch carefully to avoid burning. (7 minutes)
04
StepRemove from oven and let cool slightly. Slit peppers open and discard seeds and veins. Place peppers in a large bowl and cover with boiling water. Let steep for 30 minutes, reserving the soaking water. (35 minutes)
05
StepRemove peppers from water (reserve water). Scrape pulp from the insides of peppers, discarding the skins. The skins can impart a bitter taste. Return pulp to the reserved soaking water. (10 minutes)
06
StepMelt butter in a large saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant. (6 minutes)
07
StepStir in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in chicken stock until smooth and thickened. (3 minutes)
08
StepAdd the reserved chile pulp mixture to the saucepan. Stir in oregano and cumin. (2 minutes)
09
StepBring the sauce to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, allowing the flavors to meld. (15 minutes)
10
StepCarefully transfer the sauce to a blender or food processor and purée until smooth. Season with salt to taste. (5 minutes)
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RECIPE REVIEWS
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Elijah Purdy
May 29, 2025I added a pinch of cayenne, as suggested, and it was the perfect amount of heat for me.
Ashlee Rowe
Jan 24, 2025This sauce is incredible! So much better than store-bought.
Wallace Ernser
Jan 21, 2025The roasting of the peppers really brings out the flavor. Don't skip that step!
Patsy Kautzer
Dec 19, 2024My family raved about the enchiladas I made with this sauce. It's a keeper!
Savanna Collins
Dec 4, 2024Next time, I might try adding a little bit of smoked paprika for extra depth of flavor.
Eve Mclaughlin
Sep 3, 2024I used vegetable stock to make it vegetarian, and it was still amazing!
Ciara Daugherty
Jun 10, 2024I found pasilla peppers a little hard to find, but the sauce was still great without them! I doubled up on the ancho.
Dallin Runolfsdottir
Jan 30, 2024Making this sauce from scratch is so worth the effort. The flavor is so complex and delicious.