Roasty Red Enchilada Sauce

Recipe from Annie McAferty

slightly adapted from Blendtec recipe book

This sauce is amazing! Smoky and not at all spicy. I usually go for green enchiladas, but with this sauce, you won’t be sad you went with red!

2 dried guajillo chilies

8 oz can tomato sauce

2 cups chicken broth

1 clove garlic

1 ½ TBSP chili powder

1 TBSP canola oil

1 ½ tsp paprika

¼ tsp salt

¼ tsp oregano

½ tsp cumin

Toast guajillo chilies in a 400 degree preheated oven or in a cast iron skillet over medium-high heat for 2-3 minutes until aromatic. Soak chilies in hot water, up to one hour, and remove stems and seeds. Add chilies to blender with remaining ingredients in order listed and secure lid. Blend for about 1 minute, until smooth consistency.

To make enchiladas: pour about ¼ cup sauce in the bottom of a 9x13 pan. Using corn or flour tortillas, fill tortilla with shredded beef, monterey jack or pepper jack cheese and 2 TBSP sauce. Roll and place in pan. Will fit 8-10 large tortillas and 15-18 small tortillas. Pour remaining sauce over the top of the enchiladas and cover with shredded cheese. Bake in 350 degree oven for about 30- 45 minutes.