Red Enchilada Sauce | This sauce has a rich deep flavor. The perfect sauce for those of us that love flavor but aren’t so crazy about spicy food. After trying many different store bought enchilada sauces and never finding a sauce that wasn’t too spicy I finally decided to create my own. While you’re at it make a double batch and freeze one!
This sauce makes the perfect dinner enchiladas. Don’t stop with dinner! Add a punch of flavor to breakfast burritos. I love adding a little bit to my burrito bowls! Take a boring baked potato and make it extreme with enchilada inspired toppings!
My absolute favorite way to use this Red Enchilada Sauce is in Chicken Enchiladas. These enchiladas are saucy and cheesy with tons of flavor. Click here to get the recipes—->>>>CHICKEN ENCHILADAS
The dried chiles in this recipe can be found at most grocery stores on the Hispanic foods aisle. If you aren’t able to find both….just double up on one. I found mine at Sprouts.
DRIED PASILLA ANCHO CHILE PODS
DRIED CALIFORNIA CHILE PODS
- 5 dried pasilla-Ancho Chile pods
- 5 dried California chile pods
- 6 cups boiling water
- 2 cups tomato sauce
- 3 cloves garlic
- 2 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspon cumin
Preheat oven to 375°. Place a wire rack on top of a cookie sheet. Arrange chiles on top of rack. Bake 5 minutes. Cool to touch. Cut off tops, split into and remove seeds. Place chiles in a large pot, pour boiling water over chiles, cover and steep for 30 minutes.
While the chiles are steeping, put the tomato sauce, garlic, oil, salt, oregano and cumin in a food processor. Process until smooth and creamy. When the chiles are ready take them out of the steeping liquid and into the food processor with the tomato mixture. Add 1 1/2 cups of the steeping liquid to the food processor. Pulse until everything is well combined.
TIP: If the sauce is too thick add more of the steeping liquid to the sauce.
Sauce is ready to either freeze or use to make enchiladas!
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