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

FAQs

How to make can red enchilada sauce taste better? ›

The key ingredients in making the magic happen here are very basic, so there's no need to be intimidated. To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock.

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.

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.

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.

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

If you're using a plain tomato (marinara) sauce, stir in seasonings to add extra flavor. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options.

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.

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.

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.

For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.

How to make enchilada sauce better? ›

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.

Traditional enchiladas are made with less sauce but, because the tortillas are coated in sauce, it's more evenly distributed throughout the dish. And, with less sauce, it's less likely your tortillas will sog out and disintegrate.

2. Treat Your Tortillas Right. The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll.

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.

Mix in Some Sweetness

Adding some sweetness to your dish is a perfect way to tone down the spiciness and make it more bearable. Whether it's drizzling honey on top of your dish, adding a bit of sugar to the recipe, or squeezing in lemon juice to enhance the flavors; a touch of sweetness can balance out the heat.