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Enchilada Sauce



Ristras at the Albuquerque Farmers Market

Photo © Molly Watson
Use dried chiles to make a super simple, quick enchilada sauce in this easy recipe. If you have them sitting around, Home-Canned Tomatoes are lovely here.

Want something less spicy? Try this Super Simple Spicy Yet Creamy Tomato Sauce instead.

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes


  • 2 oz. dried pasilla negro chiles
  • 2 oz. dried ancho chiles
  • 1 can (about 14 oz.) canned tomatoes
  • 1/2 tsp. sea salt


  1. Remove and discard the stems and seeds from the chiles and soak the chiles in 2 cups boiling water (or more to cover) for about half an hour.
  2. Lift the chiles out of the water (reserve the liquid!) and put them in a blender. Add the tomatoes, salt, and about 1/2 cup of the soaking liquid. Whirl until the mixture is smooth and creamy. Add more soaking liquid to get a pourable sauce, if necessary. Taste and add more salt if you like.

Makes just over 2 cups Enchilada Sauce.

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