Homemade red enchilada sauce recipe
Enchilada sauce is a household staple and I’m so happy to be sharing this homemade red enchilada sauce recipe that my family and I enjoy ourselves!
It takes a bit for children to really get into spicy foods, so that’s why this red enchilada sauce is so perfect. It’s made with Chile California and thus, very mild. It’s super kid-friendly and delicious at the same time!
If you want to make this red enchilada sauce recipe a little bit spicier, we suggest you use a mix of Chile California and Guajillo.
The full recipe makes five cups of enchilada sauce. Chances are, you probably won’t use it all at once, so we suggest you save half of it in a Ziplock bag and throw it in the freezer to use for your next Mexican recipe.
Give it a try and let us know what you think!
Red enchilada sauce recipe
Yields: 5 cups
Ingredients
- 10-15 Dried Chiles California depending on size
- 1/2 large onion or 1 medium onion
- 2 garlic cloves
- 2 1/2 tablespoon Chicken Bouillon aka Knorr Suiza
- 5 cups Water
- Salt/Pepper to taste
Directions
- Remove stems from chiles and bring to a boil. It’s optional to drain the water, but we do because the water makes it a bit spicier and a little bitter.
- Add ingredients to blender.
- Blend on high until smooth.
- Pour sauce through a sieve and strain.
This sauce is amazing for red enchiladas, but it can also be used for chilaquiles, carne con chile, or a simple pozole or menudo!
Red enchilada sauce
This homemade red enchilada sauce is made with Chile California and thus, very mild. It’s super kid-friendly and delicious at the same time!
Ingredients
- 10-15 Dried Chiles California depending on size
- 1/2 large onion or 1 medium onion
- 2 garlic cloves
- 2 1/2 tablespoon Chicken Bouillon aka Knorr Suiza
- 5 cups Water
- Salt/Pepper to taste
Instructions
1. Remove stems from chiles and bring to a boil. It’s optional to drain the water, but we do because the water makes it a bit spicier and a little bitter.
2. Add ingredients to blender.
3. Blend on high until smooth.
4. Pour sauce through a sieve and strain.
Notes
Save half of it in a Ziplock bag and throw it in the freezer to use for your next Mexican recipe.
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Originally published on March 23, 2020. Last Updated on March 23, 2020 by Pattie Cordova
