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Best Homemade Enchilada Sauce for Easy Weeknight Dinners

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This rich, smoky, and slightly spicy homemade enchilada sauce comes together in under 20 minutes using simple pantry staples. It’s the perfect base for enchiladas, burrito bowls, nachos, and more, with a depth of flavor that beats any store-bought version.

Ingredients

Scale
  • 3–4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried arbol chile (optional, for heat)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) fire-roasted tomatoes
  • 2 cups low-sodium chicken or vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar or honey (optional)
  • Salt and black pepper, to taste

Instructions

  1. Toast the Dried Chiles: Heat a large skillet over medium heat. Add the dried guajillo and ancho chiles. Toast for 30-60 seconds per side, pressing down with a spatula, until fragrant and slightly puffed. Be careful not to burn them. Immediately transfer to a bowl and cover with hot water. Let soak for 10-15 minutes until soft and pliable.
  2. Cook the Aromatics: While the chiles soak, add olive oil to the same skillet over medium heat. Add chopped onion and cook until softened and translucent, about 4-5 minutes. Add smashed garlic cloves and cook for another 30 seconds until fragrant.
  3. Bloom the Spices: Add ground cumin, dried oregano, smoked paprika, and ground cloves to the skillet. Stir constantly for 30-60 seconds until aromatic.
  4. Combine Everything in the Blender: Drain the softened chiles (reserve soaking water). Add softened chiles, cooked onion and garlic mixture, fire-roasted tomatoes, and 1 cup of broth to a blender. Blend on high until completely smooth, about 1-2 minutes. Add more broth or reserved chile soaking water if too thick.
  5. Simmer the Sauce: Pour blended sauce into a medium saucepan. Add remaining 1 cup broth, apple cider vinegar, and brown sugar (if using). Whisk together. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
  6. Season and Finish: Taste and add salt and black pepper to your liking. If sauce tastes flat, add another splash of apple cider vinegar. If too spicy, add a pinch more brown sugar.
  7. Strain (Optional): For an ultra-smooth sauce, pour through a fine-mesh strainer before using.

Notes

Toasting the chiles and blooming the spices is crucial for depth of flavor. For a milder sauce, omit the arbol chile. The sauce tastes even better the next day. It can be refrigerated for up to 1 week or frozen for up to 3 months. For a thicker sauce, let it simmer longer or use a cornstarch slurry.

Nutrition

Keywords: homemade enchilada sauce, easy enchilada sauce, best enchilada sauce, red enchilada sauce, Mexican sauce, weeknight dinner, gluten-free, vegan

Find it online: https://bouncybowl.com/best-homemade-enchilada-sauce-for-easy-weeknight-dinners/