Step-by-step instructions

1. Heat a dry skillet over medium heat and lightly toast the dried chiles for 10–15 seconds per side until fragrant (be careful not to burn them).
2. Place the toasted chiles in a bowl and cover with hot water. Soak for 10–15 minutes until softened.
3. Drain the chiles and blend with garlic, onion, cumin, oregano, paprika, salt, and 1 cup of broth until very smooth.
4. Heat oil in a saucepan over medium heat.
5. Whisk in the flour and cook for 1–2 minutes until lightly golden.
6. Slowly pour in the blended chile sauce, whisking constantly to avoid lumps.
7. Add the remaining broth and simmer for 8–10 minutes, stirring often, until thickened and glossy.
8. Taste and adjust the salt as needed. Pro Tip: For an ultra-smooth, restaurant-style sauce, strain the blended chile mixture before cooking. It will be silky, bold, and perfect every time.

Best ways to enjoy it

This enchilada sauce is incredibly versatile! Use it as a filling for enchiladas, drape it over tacos, or mix it into a savory chili. For a simple and satisfying dinner, pour the sauce over grilled chicken or roasted vegetables. You can also use it as a dipping sauce for quesadillas or spoon it over a hearty dish of nachos for an explosion of flavor.

Storage and reheating tips

Homemade enchilada sauce can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—just make sure to cool it completely before transferring it to a freezer-safe container. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in a saucepan, adding a splash of broth if needed to loosen it up.

Helpful cooking tips

To achieve the best flavor in your enchilada sauce, toasting the dried chiles is key, as it enhances their natural oils and flavors. For the smoothest finish, don’t skip the straining step! If you like your sauce spicier, leave in the seeds from the árbol chile or add a pinch of cayenne pepper. You can also experiment with different herbs like cilantro for a unique twist.

Creative twists

Make this enchilada sauce your own by trying different combinations of chiles. Swap out the guajillo for chipotle for a smoky flavor or throw in some roasted tomatoes for a fresh twist. If you’re looking to make a vegetarian version, substitute vegetable broth for the chicken or beef broth. Incorporate spices like chili powder or coriander for added depth.

Your questions answered

How long does it take to prepare this sauce?
Preparation time is about 30 minutes, making it quick for a homemade touch.

Can I use fresh chiles instead of dried ones?
Absolutely! Fresh chiles can bring a different flavor profile, though you might need to adjust the amounts based on their heat level.

What’s the best way to store leftover enchilada sauce?
Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Always cool it completely before freezing!