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.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 8 to 10 servings
Makes: 4 cups

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  • 4 medium guajillo chiles (about 1 ounce)

  • 2 medium cloves garlic, peeled

  • 1 (28-ounce) 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. 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. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.

  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.

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Nutrition Facts (per serving)
32 Calories
2g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 32
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 497mg 22%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 1g
Vitamin C 14mg 71%
Calcium 31mg 2%
Iron 1mg 3%
Potassium 174mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)