Red Enchilada Sauce

Red Enchilada Sauce

sal 20

"This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set."

Ingredients 20 m {{adjustedServings}} servings 27 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
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Reviews 638

  1. 822 Ratings


My mother is Mexican (born and raised) and immigrated to the US when she was 15. My inlaws are also Mexican who immigrated 30 years ago. This sauce is sooo NOT like anything my mom or my inlaws would ever make. The sauce was 1. Too runny 2. Way too sweet 3. Tasted like italian pasta sauce. I tried to fix it by adding some chopped jalapenos and some splashes of tabasco sauce, but my enchiladas tasted like I made them with ragu. On the possitive end, I think this is a good base and will try again with some modifications. Also, I think this is kid friendly and would be something young kids and non spicy tolerant people might enjoy. Sorry, I hate giving bad reviews but I appreciate the sharing!


I am so glad I read the other reviews before I made this dish. This recipe makes an excellent enchilada sauce with a few changes: 1) use tomato paste instead of sauce 2) use chicken broth instead of water 3) blend the salsa to make it smooth 4) double the chili powder and 5) cook the sauce for several hours, adding broth to maintain a smooth consistency. I made this sauce with Gerry's Chicken Enchiladas, also on this site.


First let me start by saying I am 1/2 Hispanic 1/2 White. This does NOT taste authentic as far as enchilada sauce goes, it DOES however taste really really good. Usually when I try any new recipe here I'll tweek it a bit to my own taste. This is so far the only recipie I have ever come across that I did NOT want to change anything. It is great !!EDIT: I have used 1 can of tomato juice and ommited paste/water. If you do it this way, I'd suggest a long simmer.Also my choice is CALVIN AND CLEOS™ salsa. Tried Pace™/Old El Paso™, even my own home made, but commercially, theres tasted best in at least this recipe. Be warned, the awsome smell it creates may drive you crazy for a while....dang it I'm hungry now ...Gonna make some again this weekend.............. Quick recipe. Make enchilada filling from 2lb hamburger, 1 medium onion, 1lb velveeta cubed, or shredded, and about 1/2 cup of this sauce, roll your filling up,Pour about a cup on the bottom of a 9x13 pan, Place rolled enchiladas in cake pan, pour the rest of this sauce over it all, and top with shredded cheddar, bake for 30 min @ 350. YUMMMM.