Enchilada Sauce

Seafood.Master.Chef's picture

Sep. 12, 2011


Dried chilies 4 Ounce , mild (No Substitute For Dry Chiles)
Hot water 4 Cup (64 tbs)
Tomato sauce 32 Ounce (2 Cans, 16 Ounce Each)
Tomato paste 2 Tablespoon
Garlic clove 3 Large , pressed
Ground cumin 1/4 Teaspoon
Salt 1 Teaspoon
Crumbled oregano 1 Teaspoon , dry
Cayenne pepper To Taste



1. Pre-heat the oven to 375°F.


2. On a cookie sheet, place the chilies.

3. In the oven, toast them for 3-5 minutes, taking care not to burn. Remove from oven and cool.

4. Once cooled, remove the stems, seeds and pulp.

5. With a knife or the metal blade of a food processor, grind the chilies to a coarse powder.

6. Pour 1- 1 ½ cups of water and mix all the time while pouring, stirring or processing until the mixture is thick.

7. Add the tomato sauce, tomato paste, garlic, cumin, salt and oregano and mix well.

8. Pour the mixture on to a large bowl and stir in the rest of the water.

9. Add cayenne pepper to suit palate.


10. Store in containers in the fridge, or use to dip tortillas while making enchiladas.


The sauce can be used to make 4-5 bakings of enchiladas.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 810Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 2222 mg92.58%

Total Carbohydrates 171 g57%

Dietary Fiber 50 g200%

Sugars 98 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet