Red Enchilada Sauce

I love this recipe. I always double/triple it with very predictable results. One recommendation: Less water to suit your taste.

Thought I had a can. So I went to this recipe and it did was exactly perfect! Thanks so much for keeping my dinner on track!!!

I liked this recipe a lot, and I will definitely be using it again. I used the immersion blender to smooth it out as I used a can of diced tomatoes and wanted a smoother sauce, and I replaced the cumin as we cannot use it in our house. The only addition I made to the recipe other than that was to add some red pepper paste as a bit of a thickener.

Best ever!!!! Tried what feels like hundreds of sauces. Not too heavy – perfect! This one is by far our favorite and will be the one we use FOREVER!

The sauce is watery! I would only use 1 c of water or use tomato paste instead. Taste good

I used this for the Angela’s Enchiladas recipe and it turned out really well! However I would recommend using poultry stock (I used turkey) instead of water and letting it simmer for about 30 min, long enough so that it puckers on the surface. Delicious! Thank you for this recipe!

Awesome a favorite for sure

Great flavor!

Great tasting sauce! First time made it as written and when tasted it I remembered a reviewer said it tasted Italian. True. So next time I removed the oregano. Problem solved!

Great recipe!!! exactly what I needed: quick, easy, and tasty! my husband loved it!

This sauce is delicious. I blended coriander, a couple of chipotles, chix bouillon and a can of diced tomatoes w/onion, oregano and basil to use as the salsa. This is a keeper.

Best enchilada sauce I have ever made! Simple and easy!

Nope. There are much better enchilada sauces here. This is Prego enchilada sauce.

I’m not a fan of canned sauces so I gave this recipe a try. I do t normally care for enchilada sauce, even authentic varieties. Maybe that’s why I loved it. So many negative reviews, which prompted me to include…recipes are products of the brand/quality of the ingredients you use and are used to. I used the varieties I like and mine was no sweet and it was low sodium. The only thing I did do that the recipe didn’t call for was putting it through the food processor to make it more of a sauce since my salsa on hand was a chunkier variety. Thanks so much for sharing.

This is a great alternative to store bought sauce as you can control the sodium & no MSG! Definitely use tomato PASTE and not sauce. I made this as stated and loved it, but next time I think using unsalted chicken broth instead of water would take it to the next level. Also used fresh salsa that I made!

Best sauce: Trader Joe’s Enchilada Sauce. Worse: sour cream

I used tomato paste instead of sauce. This recipe is delicious and very easy to prepare.

As per the very first review, i also used tomato paste, and chicken stock. After sauteing the onion and garlic, I put it all in the slowcooker for a couple hours. It was my first time making enchiladas, and my husband graciously left me one whole enchilada out of the entire pan! Best compliment I could get from him! Thank you!

Simple and good. I saute the onion first, adding the garlic just as the onion is done lest the garlic become bitter. I use Mexican oregano giving it a more rustic and authentic flavor. Rancho Gordo sells Mexican oregano.

Really delicious. I will make this again!

tripple the chili powder and double the cumin, add lemon juice and more salt to taste. half the amount of water. why are there so many Italian herbs in an enchilada recipe? good start but definitely needs to be tweaked