Red Enchilada Sauce Recipe


Sauces, dips, dressings, and condiments from around the world.

Red Enchilada Sauce Recipe

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.

Adapted from Mexican Everyday by Rick Bayless.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:makes about 4 cups
  • Active time: 30 minutes
  • Total time:30 minutes


  • 4 medium guajillo chiles (about 1 ounce)
  • 2 medium cloves garlic, peeled
  • 1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • Kosher salt, to taste
  • Sugar, to taste


  1. 1.

    Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.

  2. 2.

    Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.

  3. 3.

    Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.