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

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.

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.

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 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.

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.

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.

In Mexico, it is known as salsa roja (red sauce)or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.

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.

How to thicken up 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.

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.

Swap the tortillas for thinly sliced zucchini, and try this low carb keto friendly Zucchini Enchiladas. They're made w/ shredded chicken and sure to impress!