red enchiladas sauce recipe
The Best red enchiladas sauce recipe
Plus, it’s surprisingly good for you in a way that doesn’t feel like a sacrifice. It’s loaded with tomatoes, onions, and spices that bring natural sweetness and depth, and the whole thing is just one pan away. I like to make a big batch and freeze half for later—it reheats beautifully and keeps all that flavor intact. It’s the kind of recipe that works for everyday meals or big gatherings, whether you’re serving it over rice, in tacos, or straight from the bowl with a side of beans. It’s the kind of dish that feels like a little treat, but with all the good stuff you need.
Classic Red Enchilada Sauce
A rich, smoky tomato sauce perfect for red enchiladas. Simple ingredients make this a quick and flavorful base for your favorite Mexican dish.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 (15 oz) can tomato sauce
- 1 cup beef or vegetable broth
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. -
2
Add minced garlic to the pot and cook for 30 seconds until fragrant. Stir in crushed tomatoes, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 5 minutes. -
3
Pour in the tomato sauce and beef or vegetable broth. Stir well, bring to a simmer, and reduce heat to low. Let it cook uncovered for 15–20 minutes, stirring occasionally, until thickened and rich.
🔧Equipment
- Large pot
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Enchilada Sauce Works
❓ Frequently Asked Questions About Red Enchilada Sauce
1. What is the best way to store homemade red enchilada sauce?
Store the sauce in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before reheating gently on the stovetop.
2. Can I use canned tomatoes instead of fresh in this recipe?
Yes, you can use canned crushed tomatoes or tomato sauce, but adjust the seasoning slightly. A splash of tomato paste can deepen the flavor, so add it while simmering if desired.
3. What’s the secret to making the sauce rich and thick?
Thickening comes from reducing the sauce over low heat until it reaches your desired consistency. Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if you prefer a thicker texture, but avoid over-reducing—it can make the sauce bitter.
4. How do I prevent the sauce from becoming too acidic?
Balance acidity with a pinch of salt, a small amount of sugar, or a splash of tomato paste. If the sauce tastes overly sharp, simmer it longer to mellow the flavors. Adding a bit of butter or olive oil at the end also softens the acidity.
