Tuesday, September 1, 2015

Authentic Homemade Red Chile Enchilada Sauce

Authentic Homemade Red Chile Enchilada Sauce - This red chile enchilada sauce gets it's flavor from dried New Mexico chiles, and is the best enchilada sauce this side of Mexico!

Authentic Homemade Red Chile Enchilada Sauce from www.bobbiskozykitchen.com

Ooooooooh my darling foodies!! 

My heart is going pity pat just looking at the photos of this amazing enchilada sauce! 

Just look at that deep red color! WOW uummmm ya, all I can say is WOW!

OK, let me calm down a bit so I can tell you the story about this sauce. *deep breath*

I moved to Southern California when I was 14 and pretty much lived on Mexican food, and I am not talking about American/Mexican food. I am talking about truly authentic, sitting at Abuela's kitchen table with the heavenly smells of machaca or carnitas cooking away, and tortillas hot off the stove. That my dear friends is pure heaven.

Actually, when I think about it, my love for Mexican food goes back even further. My babysitter, when I was very young, was a wonderful woman that had been an elementary school teacher in Chihuahua Mexico. Ohhhh the food this woman would make. I loved her homemade refried beans, and sopapillas. #drooling

At 4 years old I loved huevos rancheros for breakfast, and lived for her chicken tostadas or bean burritos at lunch. She would have me help in the kitchen everyday making homemade flour tortillas, or stirring one pot or another. If I really think about it, she is probably the person that put a love of cooking fresh food in the back of my young mind.

But, as I have mentioned, my Mom wasn't a big cook from scratch kinda gal. We usually ate something from a box, or a can, or the freezer for dinner. So, after I went off to school, those lovely homemade Mexican delights were just a memory. Sadly, our enchilada sauce came from a can, and that was that.

Authentic Homemade Red Chile Enchilada Sauce from www.bobbiskozykitchen.com

Authentic Homemade Red Chile Enchilada Sauce from www.bobbiskozykitchen.com

Fast forward to now, and my desire to separate myself from as much over processed food as possible. 

I have mastered the art of mac and cheese sans blue box, make a killer spaghetti sauce, do my amazing beef stroganoff in the slow cooker, make a mean cream of mushroom soup with no can involved, and am quick to the rescue with homemade chicken noodle soup whenever anyone is under the weather. 

I have even ventured into Mexican flavors with homemade chorizo, homemade healthy refried beans, pico de gallo, and one damn good salsa fresca. But just haven't been able to nail down my enchilada sauce. 

Until now.

You will find that the majority of homemade enchilada sauces call for chili powder, and that works alright. But the issue is that any "chili powder" you buy in a store is a blend of different spices that you have no control over, or idea about, what they are, how much is used, or how old the powder is. Some call for tomato paste, or even ketchup, and I am not knocking them. They work in a pinch, and are 100% better for you than the stuff from a can. 

Butttttttttttttttttttt.....and it is a big ol but, they do. not. taste. authentic. 

So why was that?

Cue the big giant light bulb over my head 

You need to use "real" chiles, not jarred powder.

And the difference? Ooohhhhh it is huuuuuuuuuuuge....colossal......ginormous!!

And the proof is in this sauce. 

Oh ya baby, it brings all of those flavors that I have been dreaming about. The flavors I have tried to find at every Mexican restaurant around. 

I am not going to lie, I cried a little tear when I tasted it  #dontjudgeme

However, I cried quite a few more tears when it was all gone 

Next time I will make a quadruple batch so I can freeze some for later because I do not want to be without this sauce on hand.......EVER!!

P.S. Even Kevin liked it!! 

Authentic Homemade Red Chile Enchilada Sauce from www.bobbiskozykitchen.com

Authentic Homemade Red Chile Enchilada Sauce

Bobbi's Kozy Kitchen
Authentic Homemade Red Chile Enchilada Sauce from www.bobbiskozykitchen.com


  • 4 ounces dried New Mexico or California red chiles* ( I use Don Enrique)
  • 2 cups chicken stock
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper


  1. Place dried chiles in a large pot of water, and bring to a boil. Remove from the heat, and place a plate or bowl on top to make sure the chiles stay submerged in the hot water. Allow the chiles to steep for 30 minutes.
  2. Remove the steams and seeds from the chiles and place them in a food processor with the remaining ingredients. Process until very smooth.
  3. Pass the sauce through a strainer or double layers of cheesecloth to remove the skins of the chile. Use a rubber spatula (or your hand) to press it well.
  4. Taste and adjust the salt if needed.
  5. Use immediately or place in an airtight container and store in the refrigerator or freeze it.
Yield: Approx 2 cups
Prep Time: 00 hrs. 40 mins.
Cook time: 00 hrs. 00 mins.
Total time: 40 mins.
Tags: dried red chile, Mexican, sauce,

*Cooks note - You can use dried New Mexico, or California chiles. I have used both, and a mix. The California chiles are just a tad milder than the New Mexico chiles.

Do You Shop Amazon?
Help support this blog by starting your Amazon shopping here. THANK YOU!!
(Turn off your ad blocker to see link)

Like what you see? Please leave me a comment!
Let's stay connected!
Bloglovin' | Facebook | Twitter | Pinterest | Google+ | Instagram |

Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.

If you enjoy this recipe you might also like

Slow Cooker Green Chile Pork Posole

Spicy Chicken Tacos

Authentic Homemade Red Chile Enchilada Sauce - This red chile enchilada sauce gets it's flavor from dried New Mexico chiles, and is the best enchilada sauce this side of Mexico from www.bobbiskozykitchen.com


  1. I feel like there are some steps missing from this recipe. When and where do you add the chicken stock? The spices? I have been searching for an authentic enchilada recipe. I wish I could use this one.

    1. Please see step 2. That is where you add everything together in the food processor. I hope you get a chance to make this, it is amazing!

  2. Alison nekojyuunishi@yahoo.comJanuary 12, 2017 at 4:06 PM

    Can regular oregano be used instead of Mexican oregano? Does it make a big difference? Can vegetarian soup stock be supplemented instead of chicken? Been craving enchiladas can't wait to try this w your enchilada recipe!

    1. "Mexican Oregano's taste is a bit more citrusy; with subtle hints of lime that really enhance the flavor of chiles and paprikas. It is frequently called for in chili powders, chili con carne, and various spicy/hot dishes, especially the traditional Mexican and Central American moles and rojos. Mexican Oregano is also outstanding in flavoring beans, burritos, enchiladas, fish, pork, salsas, soups, stews, tacos, tomato based sauces and as an ingredient in seasoning blends. Some spices that it partners well with are cumin, chili powder, dried Mexican chiles, garlic and pepper." But if you can't find it, you can use regular.

  3. I like to add a tablespoon of white vinegar to enhance the flavors. It's something my mother-in-law taught me. If you don't like the flavor of vinegar you can do without of course. :) This recipe is yummy! My husband loves it.

    1. Oh what a terrific idea! I love how vinegar and jazz up the flavors. I am so glad that you like the recipe :)