Roasted Red Enchilada Sauce Recipe – Blendtec icon-account icon-glass
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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
  • 1clove garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1 1/2 tsp paprika
  • 8oz can tomato sauce
  • 2c vegetable broth
  • Nutritional Information

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


    Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 23 minutes or until aromatic. Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.

    Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup." Pour into saucepan, and simmer until sauce is heated through.

    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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