Enchilada Sauce: 2 Versions

Enchilada Sauce can be used for more than Enchiladas. It makes a tasty taco sauce and a really flavorful dip for Quesadillas. I have two Enchilada Sauce recipes. One without dried ancho chili and with dried ancho chili.

The first version is fast and easy. It has a bright and simple flavor profile.

The second version takes longer to make and has much more chili flavors.

I have detailed the process of using dried chilies in this post, in case you are unfamiliar with their preparation. I did not grow up using dried chilies. I learned the benefit of using dried chilies within the past year by watching some Rick Bayless videos on YouTube. I am always glad to add cooking skills to my repertoire. If you are interested in Mexican cooking I recommend Rick Bayless. He has a lot of knowledge and a natural teaching style.

Without further Ado, Enchilada Sauce Recipes:

Quick And Easy Enchilada Sauce

1/4 cup Onion, Chopped

1 TBS. Oil

30 ozs. Tomato Sauce or Crushed Tomatoes

4oz. can Green Chilies

1 TBS. Chili Powder

1/2 tsp. Cummin

1/4 tsp. Garlic Power

1/2 tsp. Salt

In a medium size sauce pan heat oil and sauté the chopped onion until soft and translucent.

Add the tomato sauce, green chilies and spices.

Stir well and simmer 10 minutes to meld the flavors.

Long And Laborious Enchilada Sauce

Instructions for preparing the dried Ancho Chilies:

Cut the tops off of the chilies. Open the chilies and flatten them. Scrape out seeds.

Heat a skillet to very hot, like a grill hot. Put the chilies in the skillet and sear them on both sides. Press them into the skillet with tongs or a spatula. The chilies' color will lighten and some blistering may occur. 

Put the seared chilies in a heat proof bowl and pour hot water over to cover the chilies. Steep 5-10 minutes to soften. 

In a food processor or blender puree the softened chillies.

Ingredients:

2 Dried Ancho Chilies

1 - 1 1/2 cups Hot Water

2 TBS. Oil

1 Onion, Chopped

2-3 Cloves Garlic, Minced

1 28oz. can Tomato Sauce or  Crushed Tomatoes

1 7 oz. can Green Chilies

1 tsp. Cummin

1 1/2 tsp. Salt

Prepare the dried chilies.

Saute onions and garlic in oil.

Add Tomatoes, Green Chilies, Chili Puree, and seasonings. 

Simmer 10-30 minutes.

Blender with an emersion blender, or ladle into a regular blender and puree until smooth.