Authentic Red Enchilada Sauce Recipe
This easy, Homemade Red Enchilada Sauce Recipe takes only 15 minutes to make and tastes so much better than storebought brands. It’s an authentic, homemade Mexican red sauce that uses crushed tomatoes, a blend of spices and chiles, and sour cream to create the best enchilada sauce!
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pasillo pepper or poblano chili pepper, chopped (seeds removed)
- ½ red pepper, chopped (seeds removed)
- 4 garlic cloves, chopped
- 2 teaspoon ground cumin
- 1 15 oz can fire-roasted tomatoes, crushed
- 2 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1-2 chipotle chiles in adobo, chopped
- juice from 1 lime
- ¼ cup sour cream
- salt and pepper to taste
Instructions
- In a large skillet over medium high heat, heat the oil. Sautee the chopped onions, pasillo pepper, red pepper, and garlic until softened, 6-8 minutes, stirring occasionally.
- Add the cumin and cook for 1 minute more.
- Transfer the mix to a blender and add the tomatoes, tomato paste, chili powder, cayenne pepper, chipotle chili and lime juice. Blend for 1-2 minutes, then add the sour cream and blend until completely smooth. Add salt and pepper to taste
- Serve over enchiladas, in soups, casseroles, or mixed with rice.
Notes
Change up the peppers: I used pasillo peppers here but you could also use poblano or other variations to change the flavor.
Make it less spicy: If this sauce is too spicy for your taste, simply use less chile powder, fewer chiles in adobo sauce, and use regular crushed tomatoes instead of fire-roasted.
Make it smokey: Use chipotle chili powder instead of American chili powder for a smokier (and spicier) flavor.
Make it thicker: This sauce is fairly thick, but if you want it thicker you can simmer it on the stove before using it to thicken it up a bit.
Experiment with the spices: The spices used in this recipe are pretty standard for a red enchilada sauce, but feel free to add other Mexican spices, or even sugar, cinnamon, or cocoa to sweeten it up a bit and add in different flavors.
Storage: Store leftover sauce for up to one week in an airtight container in the refrigerator. Store in a glass container, not plastic, as the sauce will stain the plastic.
Freeze It: Frozen enchilada sauce will keep for up to three months. To freeze it, allow the sauce to come to room temperature, transfer it to a glass jar (freezer safe!), label it, and freeze it. Allow it to thaw in the refrigerator prior to using it.
Tried this recipe?Let me know how it was!