Recipe by Sam Saguaro

Red Enchilada Sauce: The real deal! Mexican cooks out here make this one with out tomato sauce. Just like in the restaurants, only better.

Ingredients Nutrition


  1. Roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds.
  2. Place all ingredients in a saucepan and simmer for 15 minutes.
  3. Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
  4. Serve warm over enchiladas or burritos, topped with shredded cheese.

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