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

FAQs

What to use if you don't have enchilada sauce? ›

Ingredients Needed:

Plain, unseasoned tomato sauce will work as well. Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor. Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.

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.

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.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

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.

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.

Taco sauce has a similar taste profile to enchilada sauces. Like enchilada sauce, it's made with tomatoes, garlic, chilies, and various other spices and aromatics. It does have a different flavor, but the main problem with using taco sauce is that it's thicker.

Short Answer: Not Exactly

While both can boast of being zesty and packed with Mexican-inspired spices, they have their own unique recipes and uses. Taco Bell's red sauce is designed specifically to complement their menu items.

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.

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.

What is similar to red enchilada sauce? ›

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.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

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.

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).

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.

Now, is there a difference between wet burrito sauce vs enchilada sauce? The answer is none. A wet burrito also typically uses enchilada sauce. Their only difference is that you usually bake a sauce-drenched enchilada before serving.

It's a pretty ideal alternative. Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe. To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results.