A mix of dried New Mexico and guajillo chiles plus Mexican spices create an authentic but easy homemade red enchilada sauce that’s perfect for enchiladas, chilaquiles, and more.
I’m right there with you when it comes to that last minute rush to get dinner on the table. Those time when it seems it’s all you can muster to pull a can of enchilada sauce from the pantry, toss some cheese in the middle of a few tortillas, break out the can opener, pour, and bake, and a pretty okay dinner is served.
But then there are the times when you want more flavor than an aluminum can can deliver. When you want more Mexican authenticity to create a from scratch meal, and that’s when you plan ahead and are STILL able to fix a fast dinner because you were a kitchen smartie-pants and food prepped ahead with tips from my weekly meal plan.
This authentic red enchilada sauce makes all the difference in homemade enchiladas. I’ve seen quite a few recipes that use flour and oil to create a roux for the base and then add tomato paste that then ends up tasting more like a spicy tomato sauce rather than a vivid enchilada sauce.
Mine, however, calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.
Prepped ahead, this sauce is just as fast to use when you have it on hand. And it’s just as easy to prepare. And even better, it’s muy auténtico!continue to the recipe… about How to Make Authentic Enchilada Sauce