Remove stems from dried chilis and shake the seeds out. Place in a colander and rinse with cool water.
Add rinsed chiles to a small pot and fill with water. Bring to a boil and simmer for 10 minutes. Turn off the heat and place lid on and let sit for 5 minutes or until chiles are soft.
Place softened chilis in a blender with garlic clove, salt, bouillon if using, and start with 1 cup of water. Blend until a smooth sauce forms. Taste to see if additional salt is needed. If sauce is too thick add more water. I did ½ cup more.
Pour blended sauce into a fine mesh strainer over a bowl. Use a spatula or spoon to press sauce down and remove any leftover seeds or skin.
Use enchilada sauce immediately for enchiladas or store sauce in a airtight container in the fridge up to a week, or freeze for a couple months.
Video
Notes
This enchilada sauce is gluten free, since no flour is added. Just be sure to use GF tortillas if making enchiladas.The sauce is also Vegan, just omit the chicken bouillon and use salt or the ‘no-chicken' bouillon.Use this enchiladas sauce for: Chicken Enchiladas, Chilaquiles, or Chicken Tortilla Soup.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Enchilada Sauce, Enchiladas Rojas, Red Enchilada Sauce