Red Enchilada Sauce

Red Enchilada Sauce

641
sal 24

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

20 m servings 27 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

641
  1. 827 Ratings

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Most helpful positive review

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 inste...

Most helpful critical review

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 inlaw...

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 inlaw...

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 inste...

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 recip...

If you really like Mexican food, authentic Mexican food, don't use this recipe. It tased more like an Italian sauce, nothing near an enchilada sauce.

This recipe is a keeper. Like other reviewers, I will no longer be using canned enchilada sauce. I never liked using it because it has MSG in it. Now I can make my own MSG-free sauce. I did cut ...

I have been using this recipe for about 6 months and it is the best enchilada sauce I've ever had. True in flavor and fairly easy to make. I normally double or triple it so I can freeze the ex...

My husband dozed off to sleep dreaming of this sauce after a wonderful cheese enchilada dinner. Thank you so much! I added about 2 tsp. of chicken boullion to the water and used about 1/2 cup o...

I made sure to read other reviews before starting. I also decided to use tomato paste rather than sauce. I measured out the 1 1/2 cups of chicken stock and added slowly until the sauce had the...

I thought the flavor of this sauce was great, though I did double the chili powder. And, do we think the cook really meant to use tomato paste? I think yes, as the 6oz amount refers to the can...