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
Makes: 4 cups

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  • 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. 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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