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Red Enchilada Sauce Recipe

It’s no secret I enjoy Mexican food, and with Cinco de Mayo coming up early next month, I will be posting a lot of Mexican recipes. This is a great recipe for anyone looking to make their own homemade enchilada sauce. This is specifically the red enchilada sauce. I personally prefer this over the green. This sauce beats anything you will find in the store, is easy to make and is extremely delicious. This goes perfect with any type of enchiladas… beef, chicken, pork, shrimp, etc. If you are looking for a solid enchilada sauce recipe, be sure to try this one. Enjoy.


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Red Enchilada Sauce Recipe

  • Author: Bobby


  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 teaspoon onion (minced)
  • ½ teaspoon oregano
  • 2 ½ teaspoons chili powder
  • ½ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried parsley
  • A ¼ cup of salsa
  • 1 (6 ounces) can tomato sauce
  • 1 ½ cups water


  1. In a large saucepan over medium heat, heat oil. Add garlic and stir fry for 30 seconds. Add onion, oregano, basil, chili powder, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce.
  2. Mix well. Stir in the water.
  3.  Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
  4.  Pour over pre-made enchiladas for baking.
Recipe rating


Sunday 12th of June 2011

Tried these last night, was a little concerned as we couldnt ge some of the ingredients, a small adaptation here and their and they turned out superb!

brilliant recipe!


Thursday 5th of May 2011

I made this recipe for a supper this week and really enjoyed it! The rich flavor combination of the ingredients was outstanding.


Monday 20th of December 2010

Megan- Yes, with the paste the sauce would become thicker. In the original however, I believe I used tomato sauce.


Sunday 19th of December 2010

Just a quick question. Did you use 6oz tomato paste in the original? I saw you could use either 6oz paste or 8oztomato sauce. I'm assuming paste for thickening reasons?


Friday 30th of April 2010

Megan - Sorry I could not respond sooner. I am glad things worked out for you in the end. I cant say I have had problems with the sauce thickening myself, but if you simmered for 40 minutes and it was still very runny, something was clearly wrong. If others have problems, I may have to tweak this recipe a bet. You did the right thing with the adjustments you made.