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5 from 1 vote

How to Make Enchilada Sauce

An authentic Mexican enchilada sauce using dried chilis in a blender. It's not complicated but has a much richer, intense flavor than canned sauce.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 servings
Calories: 15kcal
Author: Lucy Brewer


  • 7-9 dried chilis I used Pasilla because that's what Publix had--can also use Guajillo or California chilis
  • 4 roma tomatoes cut into quarters
  • 2 tablespoons tomato paste
  • 1/4 cup fresh lime juice
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 1/2 cup water


  • Stem and deseed the chiles. Rinse the chiles then place in a pot with tomatoes and cover with water. Bring to a boil and cook for 5 minutes.
  • Turn off heat and allow to rest for 20 minutes. Place chiles, tomatoes, and the rest of ingredients into a blender. Blend until smooth. If necessary, strain through a fine mesh strainer. (I did not need to do this.)