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roasted red enchilada sauce recipe

Roasted Red Enchilada Sauce Recipe

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This slightly smoky and savory sauce is gluten free. Guajillo chiles are typically available in Latin food markets and some well-stocked grocery stores.

Total time:  1 H  06 M  40 S
Servings:  7
Calories:  40


  • 1 tbsp. canola oil
  • 1 1/2 tbsp. chili powder
  • 2 dried guajillo chilies
  • 1/4 tsp. dried oregano
  • 1 clove garlic
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1 1/2 tsp. paprika
  • 8 oz. can tomato sauce
  • 2 cups vegetable broth

Nutritional Information

  • Serving Size: ½ cup
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 520mg
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 0g


  1. Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 23 minutes or until aromatic.
  2. Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.
  3. Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup."
  4. Pour into saucepan, and simmer until sauce is heated through.
  5. Serve atop your favorite enchiladas, approximately ¼ cup per enchilada.

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1 comment

  • Yummy! My whole family said it’s the best you’ve made yet mom! So easy and the best part is the creamy texture.

    Joni Ririe Simmons on

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