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Home » Recipes » Sauces and Condiments
5 from 1 rating

Red Enchilada Sauce

March 23, 2014 by Christy Gurin (updated October 16, 2024) | Rate Recipe

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

Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken 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!

These shredded chicken enchiladas are so insanely delicious! Peppers, chicken, cheese, sour cream and homemade sauce unite in this tasty main dish.

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!

Recipe
A white bowl filled with red tomato paste sits on a striped cloth.
Recipe
5 from 1 rating
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Red Enchilada Sauce

Created by: Christy Gurin
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Print Recipe
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
6 servings
Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken, beef or roasted vegetable enchiladas.
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Ingredients
 

  • 1 tsp. olive oil
  • 1/4 cup minced onion
  • 1 tsp. minced garlic
  • 1 Tbsp. chipotle ancho chilies in adobo sauce (finely chopped)
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1 cup chicken or vegetable broth
  • 6 oz. tomato paste

Instructions

  • Heat oil in a small sauce pan over medium heat. Add onion and sauté onion until starting to soften. Add garlic and sauté 2 minutes longer until garlic is starting to brown.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and use in enchilada recipe. Can be easily doubled and frozen for up to 3 months.

Nutrition

Serving: 106g | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 804mg | Potassium: 305mg | Fiber: 1g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 7.1mg | Calcium: 24mg | Iron: 1.4mg

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posted in: Dairy-Free, Gluten-Free, Meal Prep, Paleo, Recipes, Sauces and Condiments, Stovetop, Vegan, Vegetarian, Whole-30

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5 from 1 vote (1 rating without comment)

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If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. I read every review and your support means a lot to me!

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Christy

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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