Made with dried chiles and a piece of Mexican chocolate, this Red Enchilada Sauce recipe is perfect in many dishes including enchiladas!
Print Recipe
4.27 from 115 votes

Red Enchilada Sauce Recipe

Made with dried chiles and a piece of Mexican chocolate, this Red Enchilada Sauce recipe is perfect in many dishes including enchiladas! (gluten free, vegetarian)
Prep Time25 mins
Total Time25 mins
Course: Sauce
Cuisine: Mexican
Servings: 2 cups
Calories: 37kcal
Author: Isabel Eats

Ingredients

Instructions

  • In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
  • Using a slotted spoon, transfer the softened chiles into a large blender.
  • Add in 1 cup of the chile-soaked water, 1/2 cup of fresh water, garlic, salt and Mexican chocolate. Puree until completely smooth. Add more water if the sauce is too thick for your liking.
  • Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks. Use in red chicken enchiladas, easy red chilaquiles or chicken tamale casserole.

Video

Notes

Don't have Mexican chocolate? Substitute 1 teaspoon unsweetened cocoa powder and 1 teaspoon turbinado/raw sugar instead.
Storage: Enchilada sauce can also be stored in the freezer for up to 6 months.

Nutrition Facts
Red Enchilada Sauce Recipe
Amount Per Serving (0.5 cup)
Calories 37 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 699mg29%
Potassium 5mg0%
Carbohydrates 6g2%
Sugar 3g3%
Protein 1g2%
Vitamin A 3000IU60%
Vitamin C 0.8mg1%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.5cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 699mg | Potassium: 5mg | Sugar: 3g | Vitamin A: 3000IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.7mg