Red Enchilada Sauce

I have used canned sauce for most of my recipes until I found out how easy it is to make at home.  This recipe makes a quick and tasty sauce. 

Makes about 2 ½ cups


12 guajillo chilies

1 arbol chili (optional, if you want to heat things up.)

1/4 yellow onion

2 garlic cloves

2 tsp. chicken bouillon

2 cups water


  1. Place the chilies in a saucepot with 2 cups water, or enough water to cover the chilies.  Turn heat to high and bring to a boil.  Once water is boiling, turn down heat to medium and cook until the chilies are tender.
  2. Place the softened chilis in a blender with 2 cups of boiled water, onion, garlic cloves, and chicken bouillon.  Blend until smooth.
  3. Return to skillet and cook on med-low heat for abut 5 minutes, stirring often.  Use in your favorite enchilada recipe or refrigerate for another time.

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