Never Use Canned Enchilada Sauce Again, Try This Old Mexican Trick
NEVER Use Canned Enchilada Sauce Again, Try This Old Mexican Trick is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by Bertha Cooks on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $8.13 total, $1.35 per serving
Ingredients
- 6 pieces Guajillo Chilies (dried, mild, remove stems and seeds)
- 2 pieces Ancho Chilies (dried, sweet, remove stems and seeds)
- 2 cloves Garlic (peeled)
- 0.5 medium White Onion (roughly chopped)
- 0.5 teaspoon Mexican Oregano (dried)
- 1 pinch Ground Cumin
- 1 teaspoon Salt
- 2 cups Chicken Broth (low‑sodium; can use water)
- 3 tablespoons Vegetable Oil (for frying sauce and tortillas)
- 12 pieces Corn Tortillas (6‑inch, fresh or store‑bought)
- 2 cups Cooked Chicken (shredded; leftover rotisserie works well)
- 2 cups Shredded Cheese (Oaxaca, Monterey Jack, or mozzarella)
- 0.25 cup Crema (optional topping)
- 0.25 cup Queso Fresco (crumbled, optional garnish)
- 0.25 cup Raw Onion Rings (thinly sliced, optional garnish)
Instructions
Clean the Dried Chilies
Wipe each guajillo and ancho chili with a damp cloth, remove stems, split open, scrape out seeds and pale veins, then set aside.
Time: PT5M
Toast the Chilies
Heat a dry skillet over medium‑high heat. Lay the chilies flat and press gently with a spatula. Toast for 10‑15 seconds until they puff, darken slightly, and emit a sweet, dried‑fruit aroma.
Time: PT2M
Soak the Chilies
Transfer toasted chilies to a bowl, cover with very hot water, place a small plate on top to keep them submerged. Let sit 12‑15 minutes until soft and pliable.
Time: PT15M
Blend the Sauce
Drain chilies (reserve soaking liquid if desired). In a blender combine softened chilies, garlic, onion, oregano, cumin, salt, and 1 cup of chicken broth. Blend on high for 1‑2 minutes until completely smooth and bright red.
Time: PT5M
Strain the Sauce
Pour the blended mixture through a fine mesh strainer into the large pot, using the back of a spoon to press out every drop. Discard skins and solids.
Time: PT3M
Fry the Sauce
Heat 1 tablespoon oil in the pot until shimmering. Add the strained sauce, cover briefly with a lid to control splatter, then stir over medium heat. Cook 5‑10 minutes until the sauce darkens to a deep brick red and thickens to heavy‑cream consistency.
Time: PT10M
Temperature: Medium heat
Fry the Tortillas
In a clean skillet add enough oil to coat the bottom. Heat over medium. Fry each tortilla for 5‑10 seconds per side until just pliable and lightly glossy. Transfer to paper towels to drain excess oil.
Time: PT5M
Temperature: Medium heat
Assemble the Enchiladas
Dip each fried tortilla briefly in the hot sauce, place a generous spoonful of shredded chicken on the center, roll tightly, and place seam‑side down in a greased 9x13‑inch baking dish. Once all are in the dish, pour the remaining sauce over the top and sprinkle evenly with shredded cheese.
Time: PT10M
Bake
Preheat oven to 350°F (175°C). Bake the assembled enchiladas for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Time: PT30M
Temperature: 350°F
Serve
Garnish with crema, crumbled queso fresco, and thin raw onion rings. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten‑free, High‑protein, Nut‑free
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Guajillo Chilies: Pasilla chilies
- Instead of Ancho Chilies: New Mexico chile
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of White Onion: yellow onion
- Instead of Mexican Oregano: regular oregano
- Instead of Chicken Broth: vegetable broth, water
- Instead of Vegetable Oil: canola oil, lard
- Instead of Corn Tortillas: flour tortillas (will be less authentic)
- Instead of Cooked Chicken: shredded pork, black beans for vegetarian
- Instead of Shredded Cheese: cheddar, queso fresco
- Instead of Crema: sour cream
- Instead of Queso Fresco: feta
Equipment Needed
- Skillet
- Large Pot
- Blender
- Fine Mesh Strainer
- Baking Dish
- Wooden Spoon
- Tongs
- Cutting Board
- Chef Knife
Critical Steps — Do Not Skip
- Toasting the chilies for only seconds to avoid bitterness.
- Removing seeds and veins to prevent harsh heat.
- Frying the blended sauce to develop deep flavor.
- Briefly frying tortillas so they stay pliable and waterproof.
Chef Tips from the Video
- Toast chilies on a dry skillet until you smell sweet dried fruit – that aroma is the flavor foundation.
- Reserve a cup of the soaking liquid; if it’s sweet or bitter, discard and use broth instead for blending.
- For extra depth, add a small piece of dried Mexican chocolate (about 5 g) to the sauce while frying.
- Use a light hand when sprinkling cheese; too much can make the top soggy.
Troubleshooting
Sauce tastes raw or sharp.
Fry the sauce longer (add 5‑10 more minutes) until it deepens to brick red and loses raw edge.
Sauce is bitter.
Check that chilies were not over‑toasted or that seeds were left in; start over with fresh chilies and remove all seeds.
Tortillas crack when rolling.
Make sure tortillas are fried briefly in oil and kept warm; cold tortillas will absorb sauce and become brittle.
Enchiladas are watery after baking.
Drain excess sauce before pouring, or bake uncovered for the last 10 minutes to evaporate excess liquid.
Storage
Refrigerator: Sauce: up to 1 week in an airtight jar. Assembled enchiladas: 3 days, covered.
Freezer: Sauce: up to 3 months in freezer‑safe containers. Uncooked rolled enchiladas freeze well for up to 2 months.
Room temperature: Do not store sauce or assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the red chile sauce up to step 6 and store in the fridge for up to a week or freeze for 3 months.
- Shredded chicken can be cooked ahead and kept refrigerated.
- Assembled uncooked enchiladas can be frozen on a sheet pan, then transferred to a freezer bag.
Frequently Asked Questions
What is the cultural significance and history of enchiladas in Mexican cuisine?
Enchiladas date back to pre‑Hispanic Mexico, where corn tortillas were rolled around fillings and covered with chili sauces. They became a staple of everyday meals and are traditionally served on Tuesdays in many families, as Bertha Cooks mentions from her Guadalajara roots.
What are the traditional regional variations of enchiladas in Mexican cuisine?
In central Mexico, enchiladas are often covered with a red guajillo sauce and filled with chicken or cheese. In the north, green tomatillo sauce is common, while the Yucatán favors a smoky chipotle or achiote‑based sauce. Each region reflects local chilies and preferred fillings.
How is authentic enchilada sauce traditionally prepared in Mexican kitchens?
Authentic sauce starts with toasted dried chilies (usually guajillo and ancho), soaked, blended with garlic, onion, oregano, cumin, and broth, then strained and finally fried in oil until it turns a deep brick red. This frying step is essential for depth and is missing from most canned sauces.
What occasions or celebrations are enchiladas traditionally associated with in Mexican culture?
Enchiladas are a comfort food served for family meals, especially on Tuesdays as a quick dinner. They also appear at celebrations like birthdays, holidays, and church gatherings, where they can be made in large trays for many guests.
What other Mexican dishes pair well with these homemade enchiladas?
Serve them with Mexican rice, refried beans, a simple avocado salad, or a side of pickled carrots. A glass of chilled agua fresca or a light cerveza complements the rich red sauce.
What are the most common mistakes to avoid when making homemade enchilada sauce?
The biggest errors are over‑toasting chilies (causing bitterness), leaving seeds in the sauce, and skipping the frying step, which leaves the sauce raw and flat. Follow the six‑step method exactly for best flavor.
Why does this recipe fry the blended sauce instead of just simmering it?
Frying caramelizes the natural sugars in the chilies and evaporates raw flavors, turning the sauce from a bright red liquid into a deep brick‑red, glossy paste with rounded, fruity notes. Simmering alone cannot achieve that depth.
Can I make the enchilada sauce ahead of time and how should I store it?
Yes. Cool the sauce completely, then store in an airtight jar in the refrigerator for up to 7 days or freeze in freezer‑safe bags for up to 3 months. Reheat gently and finish with a quick fry if it has lost its glossy sheen.
What texture and appearance should I look for when the sauce is finished frying?
The sauce should be thick enough to coat the back of a spoon, glossy, and have a deep brick‑red color. It should no longer look watery or bright raw red.
How do I know when the fried tortillas are ready for rolling?
The tortillas will be just warm, slightly glossy, and flexible enough to fold without cracking. They should not be crisp; a quick 5‑10 second fry on each side is sufficient.
What does the YouTube channel Bertha Cooks specialize in?
The YouTube channel Bertha Cooks specializes in traditional Mexican home cooking, focusing on preserving family recipes, teaching classic techniques, and demystifying ingredients that many home cooks avoid.
How does the YouTube channel Bertha Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Bertha Cooks emphasizes the “old‑way” methods taught by her mother, such as toasting, soaking, and frying chilies, rather than relying on pre‑made sauces. She also stresses cultural context, storytelling, and practical tips for sourcing authentic ingredients.
Last updated: September 9, 2026
