Chile-Raisin Enchilada Sauce

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this sauce on our Cheese Enchilada Casserole for spicy flavor with a hint of sweetness.

  • Yield: Makes 2 1/2 cups
Chile-Raisin Enchilada Sauce

Source: Everyday Food, March 2011


  • 6 ancho chiles
  • 1 cup diced white onion
  • 2 garlic cloves
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup minced golden raisins
  • 1 cup low-sodium chicken broth
  • 1 teaspoon white vinegar
  • Pinch of sugar


  1. In a medium bowl, cover chiles with boiling water. Let stand until softened, 15 minutes. Drain, stem, and seed chiles, then transfer to a blender with onion, garlic, and water. Puree until smooth. Season with salt and pepper. Pour through a fine-mesh sieve and discard solids. In a medium pot, heat oil over high until shimmering. Add chile mixture, raisins, and broth and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in vinegar and sugar. Season to taste with salt and pepper.

Cook's Notes

Refrigerate in an airtight container, up to 4 days.


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