Red Enchilada Sauce

Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken, beef or roasted vegetable enchiladas.

I considered posting this red enchilada recipe in the same post as the butternut squash enchiladas I am sharing later this week, but since this is going to be my go-to red enchilada sauce recipe forevermore, on second thought I concluded that the sauce is in fact worthy of its own moment in the spotlight.

This sauce turned out so incredibly good and the enchiladas were truly to die for! Making your own sauce is a bit of extra work, but I would trade the 15 minutes of lightly active time it takes to make this sauce for the enhanced flavor it gives any day. Luckily this red enchilada sauce recipe can easily be doubled for a larger batch of enchiladas, or so that you can freeze half for later.

I use it in my chicken enchilada casserole, which is basically the lazy no-roll version of enchiladas. Try it out – you’re bound to love the recipe!

This summer I am going to make it my mission to pack away as many homemade jarred tomato recipes as possible, but for now, BPA free store-bought tomato paste will have to do.

It works sooo well in this recipe though that it tastes like its made from scratch and no one will ever know the difference. Try it and you’ll never go back to store bought enchilada sauce again!