Some sauces can easily be made with basic ingredients and tools that can be found at home. One of them is red chili sauce. The red chili enchilada sauce is made in two varieties: For making authentic red chili sauce, it is necessary to toast, soak, and purée dried red chilies. Simple, straightforward "cheaper" enchilada sauce recipes that use tomato paste or dried spices in place of puréed red chilies. You may have the best of both worlds with this dish. It's REAL red chili-based AND quick and simple to make. Start with frozen Red Chili Purée, which is easy to get in the freezer area of most supermarkets. Red dried chilies that have been toasted, steeped, and pureed for you are what make up frozen red chili purée. It creates a homemade enchilada sauce that is rich, savory, and utterly wonderful. It is also remarkably quick and simple to make. 
Real Red Chili-Based Enchilada Sauce: Red chili-topped cheese enchiladas are my absolute favorite. They are undoubtedly among my favorite foods. As a result, I am also very particular about them. because our favorite things often behave in this way. To begin with, the red chili sauce ought to be outstanding and produced from real chilies rather than tomato paste. Nothing from the can. For illustration, the following is the list of ingredients for one of the most well-known brands of red enchilada sauce in a can: I was reminded of why I make so many things from scratch when I saw that it was just diluted tomato paste with some chili pepper flavor and other garbage. Making a sauce with chili as its foundation is traditionally a huge hassle in the you-know-what. Dried chilies must first be toasted, steeped, then pureed before being used to produce a sauce. The lengthy, somewhat messy operation releases eye-stinging chili oil into the air. I completed it. The red chili sauce was wonderful to the extreme. I don't want to do that again either. Red chili puree is the BEST Super Simple Homemade Enchilada Sauce's secret ingredient. 
Two varieties of red chili purée exist:
- Puree of frozen red chiles
- Red chili sauce that has been sealed in heat
This is excellent stuff. You're good to go as long as the ingredient list consists of chili peppers, water, and possibly some salt. I've bought a few different types of frozen red chili puree, largely depending on what my local market happened to have in its freezer case. Additionally, I bought frozen red chili puree from Amazon. Here is the brand that is now available at my neighborhood supermarket: I usually buy two bags of spice—one hot and one mild—and combine them for a medium-to-hot level of heat. El Pinto Hatch Red Chile Sauce is an additional excellent choice. This is essentially the same as frozen red chili puree, but because each container is heat-sealed, refrigeration is not necessary. Although I've frequently ordered El Pinto Hatch Red Chile Sauce on Amazon, I've never seen it in a grocery store. Now, I always keep it in my pantry so I have access to it whenever I want to make Mexican adobo or enchilada sauce. 
Homemade Enchilada Sauce Ingredients:
- To prepare outstanding red enchilada sauce, you only need a few items in addition to frozen red chili puree, which are as follows:
- Garlic that has been chopped up. In most cases, I use a tablespoon and a half, but there have been occasions when I've used even more. But I ask that you kindly tailor the amount of garlic in your enchilada sauce to your tastes, adding more or less as you see fit. Thank you.
- The enchilada sauce benefits from the addition of dried oregano, ground cumin, and onion powder, all of which are aromatic spices.
- The sweetness of the sauce, which only has one and a half tablespoons of sugar in it, is a wonderful contrast to the smokiness and spice of the chili. The addition of just a little sugar helps smooth out the flavor of this sauce by reducing the sharpness of its edges.
- Obvi.
- Buttered flour and butter. The enchilada sauce is made by preparing a roux, which causes it to become thicker. A roux is a simple mixture of flour and fat that functions as a thickening agent. It is cooked over low to medium heat and requires very little attention.
- 48 ounces of pureed red chili, defrosted if frozen. As was mentioned earlier, this is the most important step in preparing this enchilada sauce. When I'm working with frozen, I like to use one 24 oz. bag of mild and one 24 oz. bag of hot. But I would ask that you use either all mild or all hot, depending on the degree of spiciness that you desire.
- Broth made from chicken. Or, you might substitute water or vegetarian broth.
- Worcestershire sauce is a condiment. Although it is not a traditionally used component of Enchilada Sauce, I enjoy having it there nonetheless. With just one tablespoon, this sauce has a deeper flavor that is almost reminiscent of flesh.
In Just Two Simple Steps, Here's How to Make Some Delicious Red Chili Sauce:
- To slightly thicken the red chili, make a roux by melting some butter and adding some flour to the melted butter.
- After that, all you need to do is add the red chili puree, a few other spices, and some broth or water, and then let it simmer for thirty to forty-five minutes.
The following instructions are for freezing the red enchilada sauce that is produced by this recipe, which yields around 5 cups of sauce. In a dish such as Cheese Enchilada Casserole, for example, you'll only need approximately three and one-quarter cups of cheese, which will leave you with some extra. I prefer to put about one cup of leftover red chili sauce into each of the little baggies that I use for storing the sauce. You can use it to give tacos, burritos, or eggs rancheros a fantastic kick, or you can use it to give just much any kind of soup a nice kick. Either way, having it on hand is a great idea. 
Several Ways to Put Enchilada Sauce to Use:
- To produce the ULTIMATE Beef Green Chili ever
- Quesadillas made with Crispy Corn Tortillas should have enchilada sauce poured on top of them.
- Making Cheese Enchilada Casserole with this Enchilada Sauce is by far my favorite method to put it to use.
- In the stuffing as well as to drizzle on top of these Poblano Peppers that Have Been Stuffed
- This delicious Southwest Summer Corn Chowder uses chicken broth as its base.
- To give these Black Bean Tostadas with Corn Salsa and Enchilada Cream some smoky heat, you can add some smoked paprika.
- to prepare this Chicken Tortilla Soup that is really simple and fast.