Easy Red Enchilada Sauce {15 minute Recipe} (2025)

FAQs

What to use if there is no enchilada sauce? ›

Dairy-based products such as sour cream or a combination of sour cream and salsa can be used as a substitute for enchilada sauce. This will create a creamy and tangy flavor profile for your enchilada dish.

The main difference is that red sauce is made from dried red chile peppers instead of green peppers, and the spices used are sometimes slightly different.

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.

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.

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

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.

Each has its own unique recipe and flavor profile that sets it apart. Taco Bell's red sauce is a bit milder compared to the traditional enchilada sauce, which is known for its rich, complex flavors arising from a blend of spices.

If you taste your enchilada sauce and find it has a bitter or sour aftertaste, this could be simply due to the acidity of the peppers or tomato, if added. Not to worry. Mix in agave syrup or brown sugar, starting with 1/2 teaspoon and adding more until the taste is evened out to your liking.

Improving upon canned enchilada sauce

If you're using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil.

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.

What is another name for enchilada sauce? ›

Also known as salsa roja, salsa roja para enchiladas, or mole rojo, red enchilada sauce also contains vinegar, onions, and garlic, including spices like cumin. Some red enchilada sauces may use crushed tomato or tomato paste as a base.

You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

Salsa Roja

As you could probably guess from the first bite, the primary ingredient in this salsa is tomatoes, but there is also cilantro, garlic, and a number of other spices that help make each bite better than the last. By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why.

Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it. Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.

Ingredients. Water, Tomato Puree (water, tomato paste), Modified Corn Starch. Contains 2% or less of: Sugar, Salt, Chile Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (black carrot and paprika extract).

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.

Fajitas and enchiladas both commonly have tortillas stuffed with a variety of toppings, but the sauce is the primary distinction between the two dishes. The traditional sauce for fajitas is garlic butter, while the normal sauce for enchiladas is chili pepper.