Homemade Authentic Enchiladas Rojas Sauce (Gluten Free)
If there’s one thing that instantly transports me back to my childhood in Chihuahua, it’s the smell of guajillo chiles simmering on the stove. Enchiladas rojas were a staple at my abuelita’s house, and I still remember how she would whip up this delicious red enchiladas sauce from scratch.

She’d make a huge batch of homemade salsa and use the leftovers for everything from Tacos de Adobada to Frijoles Puercos. Now, I’m excited to share this easy and authentic enchilada roja sauce recipe with you so you can bring a little bit of Mexico to your kitchen!

What Makes This Enchiladas Rojas Sauce Authentic?
Authentic Mexican enchilada sauce is all about simplicity, flavor and dried peppers . Unlike some store-bought versions that use tomato sauce or other additives, this traditional recipe relies on dried chiles such as guajillo and ancho chiles for a rich, smoky flavor. This sauce is perfect for coating tortillas, making chicken enchiladas, or even spicing up your next batch of chilaquiles. Trust me, once you try homemade enchilada sauce, you’ll never go back to the canned stuff! Get ready to prepare the best enchilada sauce you have ever taste!
Is this authentic Mexican recipe spicy? it will depend on the batch of chiles you are using but is usually a low medium heat. If it turns out spicy to your taste add a couple of roasted tomatoes when bending the mix.

Gluten-Free Enchilada Sauce
The ingredients in this recipe are naturally gluten-free. However, if you’re cooking for someone with gluten intolerance, make sure:
- The spices are certified gluten-free.
- The chicken broth doesn’t contain hidden gluten.
- There’s no cross-contamination during preparation.

Sauce Ingredients
- 1 garlic clove
- 10 dried guajillo chiles
- 2 dried ancho chilies (optional, for a touch of sweetness)
- 1 stick of cinnamon
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 cups chicken stock or water (from soaking the chiles)

Optional for Extra Heat:
- 2 chiles de árbol if you like a spicy kick!
Ingredient Substitutes:
- Guajillo chiles: Can’t find guajillos? Use New Mexico or mirasol chiles instead.
- Chicken broth: Use the soaking water from the chiles for an authentic, deep flavor.
- Ancho chile: Skip it if you can’t find it—the sauce will still be delicious.
How to Make Enchiladas Rojas Sauce the Traditional Way
Step 1. Rehydrate the Chiles: Boil about 5 cups of water, then turn off the heat. Add the guajillo and ancho chiles and let them soak for 6–8 minutes. To keep them fully submerged, place a small plate or bowl on top. You’ll know they’re ready when they’re soft and pliable.


Step 2. Blend the Sauce: Remove the stems and seeds from the chiles. Add them to a blender along with the garlic, cumin, oregano, salt, and chicken broth (or soaking liquid). Blend until smooth.


Step 3. Strain the Sauce: Pass the blended sauce through a fine sieve to remove any seeds or chunks. This step ensures a silky, smoother sauce.


Step 4. Cook the Sauce: Heat a pot over medium-high heat with a drizzle of avocado oil. Pour in the sauce, add the cinnamon stick, and simmer for about 5 minutes. Adjust the thickness by adding more broth or water as needed. Don’t forget to taste and adjust the salt!


And that’s it! You now have the most flavorful and authentic red enchilada sauce ready to use for your favorite enchilada recipe! and it is gluten free!
Note. The authentic recipe for red chile sauce for enchiladas might have a bitter flavor than the store bought salsa such as the old el paso enchilada sauce recipe as it contains tomato in it. If it is to bitter for your taste add a coupe of roasted tomatoes when blending.

How to Use Leftover Enchilada Sauce
Got leftovers? Lucky you! This sauce is super versatile:
- Chilaquiles Rojos: Pour the sauce over tortilla chips, add some fried eggs, and top with queso fresco and crema for a traditional breakfast.
- Soups or Stews: Use it as a base for a spicy chicken soup or this authentic Mexican Chili recipe.
- Freeze It: Pour the leftover sauce into an airtight container or freezer bag and freeze for up to 3 months.

FAQs About Enchiladas and Red Sauce
What to Serve with Enchilada Casserole?
Enchilada casseroles pair perfectly with:
- Mexican Rice: The fluffy, tomato-flavored classic.
- Refried Beans: Creamy and delicious as a side.
- A Fresh Salad: A mix of lettuce, tomatoes, radishes, and avocado balances the richness.
What to Do with Leftover Enchilada Sauce?
- Barbacoa! the sauce to marinade barbacoa is very similar to the enchilada sauce so you just have to add a couple ingredients and what a happy meal!
- Taco de canasta: Drizzle over tacos for added flavor.
- Marinade: Use it to marinate chicken, beef, or pork before grilling.
- Freeze It: Save it for another day—future you will thank you.

Why Homemade Red Enchilada Sauce is Worth It
Making your own red enchilada sauce might seem like a hassle, but it’s easier than you think and so much more flavorful than the canned stuff. Plus, you get to control the spice level and ensure it’s made with fresh, wholesome ingredients.
So, what are you waiting for? Try this recipe and let me know how it turns out. Don’t forget to follow me on Instagram for more authentic mexican flavor—and maybe tag me in your delicious creations. ¡Buen provecho!
Homemade Authentic Enchiladas Rojas Sauce (Gluten Free)
Equipment
- 1 Blender
- 1 Pot
- 1 siever
Ingredients
- 1 garlic clove
- 10 dried guajillo chiles
- 2 dried ancho chiles
- 1 stick of cinnamon
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 2 cups chicken stock or water from soaking the chiles
- 2 chiles de arbol optional
Instructions
- Step 1. Rehydrate the Chiles: Boil about 5 cups of water, then turn off the heat. Add the guajillo and ancho chiles and let them soak for 6–8 minutes. To keep them fully submerged, place a small plate or bowl on top. You’ll know they’re ready when they’re soft and pliable
- Step 2. Blend the Sauce: Remove the stems and seeds from the chiles. Add them to a blender along with the garlic, cumin, oregano, salt, and chicken broth (or soaking liquid). Blend until smooth.
- Step 3. Strain the Sauce: Pass the blended sauce through a fine sieve to remove any seeds or chunks. This step ensures a silky, smoother sauce.
- Step 4. Cook the Sauce: Heat a pot over medium-high heat with a drizzle of avocado oil. Pour in the sauce, add the cinnamon stick, and simmer for about 5 minutes. Adjust the thickness by adding more broth or water as needed. Don’t forget to taste and adjust the salt!
Video
Nutrition
Other Favorite recipes
- Authentic Guajillo Sauce
- Authentic Molcajete Salsa│Mexican Salsa Molcajeteada
- Salsa Taquera Recipe︱Street Stand Taqueria-style Favorite
