This red enchilada sauce recipe is easy to make and just takes a few minutes! Use your blender to make your healthy enchilada sauce the right consistency for you, and enjoy a traditional red enchilada sauce on your dinner tonight!
Add all the ingredients for the enchilada sauce into a large sauce pan.
Bring the sauce to a boil in high heat. Then reduce the heat to medium and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
Note: Freeze the enchilada sauce in 1/4 cup or 1/2 portions for easy defrosting and measuring. Note: This sauce is meant to be thicker than store bought sauce. If you want a thinner sauce, add more water after it is blended. Note: Left over sauce is perfect to top tacos, mix with shredded meat to make red chili, or use make other southwest dishes.