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This New Mexican Style Red Chile Enchilada Sauce will become a kitchen staple in no time. This flavorful and healthy sauce is gluten-free, vegan and makes a great accompaniment to your favorite Mexican dishes!
I just had to finally share this sauce recipe, as it is one of my favorite things (and something that I make quite frequently)!
Having lived in the Southwest U.S. for 10+ years, I’ve grown quite fond of its regional cuisine. Hatch Green Chile season for instance, is one incredible beauty of living here (and something you will hear much more about come late summer!).
New Mexico dried chile pods are matured (hence, red) Hatch Green Chiles! They vary in spiciness, but always have a slight smokiness that I think makes for a wonderfully flavorful sauce.
I like using these chiles for the purpose of making a sauce for cheese and onion enchiladas; but please do know that it is also a great sauce for many applications — burritos & Mexican-style rice being a few of them!
For a quick, easy, ridiculously tasty sauce, that stores and freezes well, and can be used a myriad of ways — look no further; this will not disappoint!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 12 dried New Mexico chile pods (red hatch chiles)
- 4 cups water
- 2 garlic cloves
- 2 tbs grapeseed oil
- 1 tbs tapioca starch/flour
- 1/4 tsp ground oregano