This post may contain affiliate links. Please read our disclosure policy.
Red enchilada sauce is as easy as pressing the button on your blender! This homemade enchilada sauce is big on flavor while still being a relatively effortless recipe.
Red enchilada sauce is so versatile in a lot of Mexican and Tex-Mex cooking. Usually the slightly spicier version of enchilada sauce, it gives a depth of flavor and elevates the dishes in a way that can’t be replicated with just seasonings.
Difference between enchilada sauces
There’s a difference between this blender red enchilada sauce and authentic enchilada sauce. My version is made to be quick and easy with pantry staples while authentic enchilada sauce is made with dried chili peppers. For a more authentic version, you’ll want to head over to Isabel’s site. For my easy and still very flavorful version, keep on reading.
Ingredients for Blender Red Enchilada Sauce
- Canned whole tomatoes – you’ll want to keep this undrained so you can use the tomato juices!
- Chili powder
- Ground cumin
- Yellow onion
- Dried oregano
- Jalapeño – for extra kick, keep the seeds and use the whole jalapeño instead of just half.
- Garlic
- Salt
How to Make Red Enchilada Sauce Step by Step
- Blend. This recipe is beyond easy. Just put all the ingredients into a blender and blend until smooth! Adjust seasonings to taste.
Ways to Use Red Enchilada Sauce
Enchilada sauce is not just for chicken enchiladas! Here are some great ways to use it:
- Smother burritos in it for a saucy dish.
- Combine it with eggs and tortillas for a classic Tex-Mex breakfast dish called ‘migas.’
- Dust off your air fryer and make Air Fryer Tortilla Chips to go with the migas!
- Combine it with tortilla chips, chicken, and cheese for chilaquiles.
- Use it in enchilada soup.
- Make a pasta casserole or quinoa casserole with the enchilada sauce.
If you want to use enchilada sauce in enchiladas, be sure to use it in Stacked Breakfast Enchiladas, Beef Enchiladas, or Stacked Chicken Enchiladas.
FAQs
The biggest difference is the ingredients used. In red enchilada sauce, red chilies are used and in green enchilada sauce mostly tomatillos and green chilies are used. Green enchilada sauce is typically milder than red, but both can be adjusted to taste by adding more or less of spicy ingredients like jalapeños or cayenne pepper.
This is subjective and can always be adjusted to taste. Generally it is spicier than green enchilada sauce. If you find you are sensitive to spice, start off with smaller amounts of spice (jalapeño with no seeds, less cayenne pepper) then add more to taste. You can always add more but you can’t take out!
Storage Instructions
This will keep in an airtight jar or container in the refrigerator for up to one month.
Blender Red Enchilada Sauce
Equipment
Ingredients
- 28 ounce (794 g) canned whole tomatoes, undrained
- 1 ½ tablespoon chili powder
- 1 ¼ teaspoon ground cumin
- 1 large yellow onion, quartered
- ½ teaspoon dried oregano
- ½ jalapeno, deseeded
- 2 cloves garlic
- Salt, to taste
Instructions
- Put everything in a blender and blend!28 ounce (794 g) canned whole tomatoes, 1 1/2 tablespoon chili powder, 1 1/4 teaspoon ground cumin, 1 large yellow onion, 1/2 teaspoon dried oregano, 1/2 jalapeno, 2 cloves garlic, Salt
- Store leftovers in a jar and put in refrigerator for up to one month.
What a great recipe to have for homemade enchiladas!!
I SO need to freeze a batch of this!! will make winter enchiladas so much easier to deal with :)
Absolutely!!