Ancho Chile Enchilada Sauce is the best red enchilada sauce recipe ever! It’s just spicy enough, and it’s full of warming spices that will have you licking your plate. And this Ancho chile sauce is so versatile — it can be added to all sorts of recipes! 
I know you’ve likely been cooking all week — and guess what? — we’re carrying on over here at Cooking On The Weekends! That’s just what we do. (And by “we,” I mean me!)
Today we’re heading in a totally different culinary direction — towards Latin American cuisine. We’re making Ancho Chile Enchilada Sauce.
What are Ancho Chiles?
- Ancho chiles are dried Poblano Chiles.
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When a Poblano chile is fresh, it’s dark green and shiny. They’re usually mild in heat and have a rich flavor.
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When they are dried, and become Ancho chiles, they take on a smoky, deeper flavor. Many people describe the flavor as having hints of cherry, raisins and prunes.
It’s Easy to Make!
This is a quick, easy and delicious red enchilada sauce recipe. Before I ever tried making a sauce like this, I thought it would take hours and be a somewhat difficult task. I was very wrong. It’s simple, and as it turns out, it’s also fun!
What’s in Ancho Chile Enchilada Sauce Recipe
- Ancho chiles
- vegetable stock
- garlic
- sugar
- cumin
- oregano
- salt, pepper
- olive oil
Its smoky, rich flavor enhances everything it’s added to. I’m so happy I made a double batch of it because it’s been so useful to have on hand. I’ve added it to so many different dishes.
How to Make Ancho Chile Enchilada Sauce
- Hydrate the Ancho chiles hot water.
- Add some of the hydrating liquid to a blender.
- Remove the seeds and stems from the chiles and add them to the blender.
- Add vegetable stock, sugar, spices, salt and pepper, and blend until the mixture is smooth.
This recipe is super easy to make in a blender. This is the one I have.
Isn’t it gorgeous?
How to use Ancho Chile Sauce
- enchiladas (of course!)
- omelets
- stews
- scrambled eggs
- sandwiches
- burritos
- roasted vegetables
- grilled chicken or steak
It’s amazing in The Best Vegetarian Enchilada Ever.
This sauce is delicious in my Roasted Ancho Chile Potatoes. You will love them!
Oh, I have a great idea! Since you probably are indeed still munching on your Thanksgiving leftovers, how about drizzling a bit of this Ancho chile sauce over some of the stuffing — inside a turkey sandwich?
Sounds scrumptious to me.
Whatever you decide to drizzle this sauce over or in, I hope you enjoy every last drop!
Ancho Chile Enchilada Sauce is the best red enchilada sauce recipe ever! It's just spicy enough, and it's full of warming spices that will have you licking your plate. And this Ancho chile sauce is so versatile -- it can be added to all sorts of recipes!
*Makes about 2 1/2 cups
- 4 ounces dried Ancho chiles
- water
- 1 cup cooking liquid, reserved (see recipe instruction no. 2))
- 1 cup vegetable stock
- 4 small garlic cloves, peeled and smashed
- 1 tablespoon granulated sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 teaspoon salt
- a few turns freshly ground black pepper
- 1 tablespoon olive oil
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Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.
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Remove 1 cup of the water from the pot and pour it in a blender.
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Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.)
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Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible.
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Pour the sauce into a storage container and stir in the olive oil. (The sauce should keep for at least 3 weeks, in an airtight container in the refrigerator.)
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Sophie says
What an amazing, tasty & well flavoured chile sauce! I love it!
MMMMMM!
I hope you celebrated a lovely Thanksgiving!
Deb says
After the butter inducing coma of Thanksgiving your Ancho Chile Sauce is just the antidote to all the rich, decadent holiday food! I’m thinking a spoonful n those eggs you mentioned would be divine!
Johnny Martin says
Chilequiles would be an excellent recommendation also.
valentina says
Totally agree! Yes!
sippitysup says
Yes let’s all head south for the day after the day after Thanksgiving! GREG
valentina says
let’s! 😉
Bijouxs says
Beautiful Valentina! Can’t wait for the potatoes! “/Bijouxs
valentina says
thank you, Lynn xo
Clair says
Does it freeze well?
valentina says
Hi Claire, I haven’t tried freezing this before but I think it would freeze well in an airtight container, with a layer plastic wrap gently pressed directly on the surface of the sauce. Let it thaw overnight in the refrigerator. Enjoy!
Bettye W says
I freeze this sauce all the time. Freezer zip lock bag… flat to freeze; then you can break off half if you need later. Have used this recipe for years. Can’t imagine anyone using purchased sauce for their enchiladas when this is so easy and, to me, so much better than those sauces with tomatoes or tomato paste.
valentina says
Thank you so much for this comment, Bettye! You made my day, and this will help anyone who wonders how it might freeze. Much appreciated. 😀
Lisa Bertolini says
Now I want to make enchiladas just so I can try this. Thank you!
April says
My family loves this sauce. It’s so flavorful and pretty easy to make. It’s our go-to sauce for smothered burritos and enchiladas. I make a big batch and freeze half for next time. I think I’ll use this as a base and add some chipotles to make a hot sauce since Cholula chipotle sauce is lacking.
valentina says
Hi April. So happy to hear that you love this sauce! And I think it’s an excellent idea to add chipotles. I might have to do the same. 🙂 I hope you and your family enjoy the holiday season (and make lots of delicious food)! ~Valentina
Julie L. says
I’ve been making a different sauce for a couple of years, but didn’t have all the ingredients today so I tried this one instead. It’s so much easier and tastier! This will be my new go-to ancho sauce. Thanks for sharing!
valentina says
Hi Julie, Thanks so much for sharing and I’m so happy you like this recipe. I love making a big batch and having it at the ready. 🙂 Hope you have lovely week ahead. ~Valentina
CW says
Can ancho chili powder be used instead of whole dried chilis? If so, how much powder do you think should be used?
valentina says
Hi there! While I haven’t tried it, I think it should work. Probably 1 tablespoon of the ancho powder per whole chile. I think the flavor will be almost the same, though the consistency of the sauce will be less creamy, as part of the texture comes from the hydrated chiles. I’d love to hear how it goes — please let us know, as other readers might be interested as well. Thanks! ~Valentina
Belinda says
Very authentic tasting! I’ve made this a couple of times. Easy but it takes me a lot longer than 15 min to seed those peppers, my word! Skin blends in with no problem at all.
valentina says
I’m so happy you like this sauce, Belinda. Thanks for sharing. I will change the prep time a bit in case it’s taking other readers a bit longer, too. Thank you so much and enjoy! 🙂 ~Valentina
Janet says
Before you soak the chilies, have you ever toasted them on a comal?
valentina says
Hi Janet, I haven’t done this. Have you? I’d be interested in hearing about it if you have. Also, you’ve inspired me to add a comal to my gift guide this year. Thanks for writing in and checking out my recipes. 🙂 ~Valentina