Homemade red enchilada sauce

A smoky and bright sauce to use for your favorite enchilada recipe. A thousand times better -and just as inexpensive- than the canned stuff!


  • 12 dried chipotle chilies, soaked in water overnight
  • 2 cups chicken broth
  • 2 cans (15 oz each) of tomato sauce
  • 3 cloves garlic
  • 2 teaspoons oregano
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • salt to taste (i used about 1/4 teaspoon since my chicken broth was salted)


  1. Blend the chipotle chilies in a high-speed blender with the chicken broth. Set aside.
  2. In a large pot on medium low heat, sauté the garlic in a little butter, just to release the aroma.
  3. Add in your spices and salt, and coat the garlic with the spice mixture.
  4. Reduce the heat to low, and stir in the tomato sauce.
  5. Add the broth mixture and whisk well for a smooth sauce. Cook over low heat for about 10 minutes for the flavors to mix.
  6. Taste and adjust seasonings as necessary.
  7. Use in your favorite enchilada recipe!


  • For these photos, I used the same method to cook the enchiladas as I did in this post: (from four years ago!)
  • I just used this red sauce instead of making the white sauce.

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