Best 7 Red Enchilada Sauce Recipes

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Spice up your Mexican culinary experience with our diverse collection of red enchilada sauce recipes! We offer a range of flavors to suit every palate, from the classic and traditional to the unique and innovative. Our sauces are carefully crafted using a variety of chili peppers, tomatoes, spices, and herbs to create a perfect balance of heat, richness, and flavor. Whether you prefer a mild and smoky sauce or a fiery and bold one, our recipes have got you covered. Each recipe includes detailed instructions, ingredient lists, and cooking tips to ensure your homemade enchilada sauce turns out perfect every time. So, get ready to tantalize your taste buds and impress your friends and family with our delectable red enchilada sauce recipes.

Here are our top 7 tried and tested recipes!

RED ENCHILADA SAUCE



Red Enchilada Sauce image

This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  • Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 14

Number Of Ingredients 8

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  • Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)



Irma's Red Enchilada Sauce (Salsa De Chile Rojo) image

I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

Provided by Pierre Dance

Categories     Sauces

Time 1h35m

Yield 4 1/2 cups

Number Of Ingredients 9

5 dried pasilla peppers
5 dried ancho chiles or 5 dried New Mexico chiles
2 cups boiling water
2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
2 garlic cloves, minced
1/4 cup oil
3/4 teaspoon kosher salt
1 teaspoon crumbled Mexican oregano
1/2 teaspoon whole cumin seed, grind fresh with oregano

Steps:

  • Preheat oven to 375°F.
  • Place chiles on a wire cooling rack on a baking sheet.
  • Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
  • Let them cool to touch.
  • Cut tops off, split in two with a sharp knife.
  • Remove seeds and veins, the soft part that holds the seeds.
  • Cover with boiling water, let steep an hour.
  • Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
  • Combine all ingredients including the water in a sauce pan.
  • Bring to a simmer, simmer for 15 minutes.
  • Stirring occasionly.

RED ENCHILADA SAUCE - TUCSON'S EL CHARRO



Red Enchilada Sauce - Tucson's El Charro image

If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.

Provided by Mme M

Categories     Sauces

Time 45m

Yield 2 quarts

Number Of Ingredients 6

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic paste
3 tablespoons flour
1/2 teaspoon salt

Steps:

  • Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
  • Remove the chiles, reserving the liquid.
  • Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
  • Remove to a bowl. Repeat with the rest of the chiles.
  • Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.

KITTENCAL'S RED ENCHILADA OR TACO SAUCE



Kittencal's Red Enchilada or Taco Sauce image

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon dried red pepper flakes (or to taste)
1/2 teaspoon dried oregano
3 -5 teaspoons chili powder (or to taste)
1/2 teaspoon dried basil
2 -4 teaspoons cumin (can use more to taste)
1 tablespoon fresh minced garlic (or to taste)
1/3-1/2 cup salsa
1 cup tomato sauce (or use crushed tomatoes)
1 cup water mixed with beef bouillon powder or 1 cup just use water
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 teaspoon ground pepper (or to taste)
1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

Steps:

  • Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
  • Add in fresh garlic and saute for 2 minutes.
  • Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
  • Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
  • Adjust all spices to taste then season with seasoned salt and pepper to taste.
  • Mix in sour cream if using and heat through (do not allow to boil).
  • OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

RED VELVET ENCHILADA SAUCE



Red Velvet Enchilada Sauce image

This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.

Provided by I Cook Therefore I

Categories     Sauces

Time 2h20m

Yield 4 cups

Number Of Ingredients 9

1 head garlic
1/2 of a large yellow onion, peeled
3 tablespoons olive oil
3 cups water
2 large tomatoes
1 (4 ounce) can chipotle chiles in adobo
2 pinches dried thyme
2 -4 tablespoons heavy cream
salt

Steps:

  • Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
  • Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
  • Seal the top of the foil so that the garlic and onion are a little packet
  • Roast the onion and garlic for 45 minutes at 375 degrees.
  • Cut the tomatoes in half and place in a pot with the water.
  • Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
  • Simmer for 45 minutes partially covered.
  • Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
  • Process until smooth and return to the pot.
  • Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
  • Enjoy!

Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 3.2, Cholesterol 10.3, Sodium 16.1, Carbohydrate 10.1, Fiber 1.7, Sugar 3.1, Protein 2.1

RED ENCHILADA SAUCE



Red Enchilada Sauce image

Awesome recipe from http://www.gimmesomeoven.com/red-enchilada-sauce/

Provided by Tracy Joyner

Categories     Gravies

Time 20m

Number Of Ingredients 8

2 Tbsp oil
2 Tbsp all purpose flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano, dried
2 c chicken stock

Steps:

  • 1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks. Ali's Tip: I also enjoy substituting 1-2 Tbsp. of chipotle powder in place of some of the chili powder.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. If you can't find ripe tomatoes, you can roast them in the oven to bring out their sweetness.
  • Don't overcrowd the pan: When you're cooking the vegetables for the sauce, don't overcrowd the pan. This will prevent them from cooking evenly and will make the sauce watery.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
  • Taste the sauce as you go: And adjust the seasonings accordingly. You may need to add more chili powder, cumin, or salt to taste.
  • Serve the sauce with your favorite Mexican dishes: Such as enchiladas, tacos, or burritos. You can also use it as a dipping sauce for tortilla chips.

Conclusion:

This red enchilada sauce is a delicious and versatile sauce that can be used in a variety of Mexican dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and authentic Mexican sauce, give this recipe a try.

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