Easy Red Enchilada Sauce {15 minute Recipe} (2024)

FAQs

What can I use if I don't have enchilada sauce? ›

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.

Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened.

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

LA VICTORIA® Red Enchilada Sauce Mild is a perfect blend signature spices and red chiles for a mild flavor profile for those who want great taste without too much heat.

Choosing the Wrong Tortillas

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Before you assemble your enchiladas, heat the sauce up and whisk in a little flour and sugar to taste. The flour will neutralize some of the bitterness and thicken the sauce a bit in the process. This can be a good thing, too, as canned enchilada sauce is usually a little thin in consistency.

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer). Storage instructions: Let the sauce cool to room temperature.

While they may seem similar in color and taste, Taco Bell's red sauce and traditional enchilada sauce are not exactly the same. Each has its own unique recipe and flavor profile that sets it apart.

Salsa roja ( lit. 'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.

What is Mexican enchilada sauce made of? ›

It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste. The cinnamon is optional since some people just don't like it in savory applications, but just a pinch adds some lovely warmth and complexity.

The most common “red” enchilada sauce may also be called salsa roja, salsa roja para enchiladas, or mole rojo. This is a sauce made out of ancho/pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc.

For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!): Monterey Jack cheese, Asadero, Queso Quesadilla.

Use Las Palmas® Mild Red Enchilada Sauce to make a delicious Mexican staple. Offering a mild level of spice to enhance but not overpower your enchiladas, this sauce is sure to make your meal a hit.

Yes, salsa can be used as a substitute for enchilada sauce. It will add a similar tangy and spicy flavor to your dish. You can use it as is or blend it to achieve a smoother consistency before using it in your enchilada recipe.

The biggest difference between the two condiments is that enchilada sauce is made of cooked ingredients whereas salsa verde is concocted of raw ingredients (Don't worry, we'll get into what those ingredients are soon). Another key difference is the consistency.

Marinara is primarily tomatoes reduced and flavored with onion and Italian herbs like basil and oregano. Enchilada sauce (which means 'in chili') is primarily pureed, rehydrated, toasted, dried peppers, flavored with a little tomato, onion, and Mexican spices such as cumin.

Salsa vs Enchilada Sauce

These two sauces might overlap in their ingredients, but the key difference is that enchilada sauce is thin, smooth, and served hot. It's also considered an important part of dishes like enchiladas, while salsa roja is a cold table sauce that can be added to anything.