Encinada Enchilada Red Sauce Recipe from Mexico

Encinada Enchilada Red Sauce

Encinada Enchilada Red Sauce Recipe from Mexico
Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4


Encinada Enchilada Red Sauce
Encinada Enchilada Red Sauce

Enchilada red sauce is a classic Mexican sauce that adds a delicious and spicy flavor to any dish. This recipe is easy to make and can be used on a variety of enchiladas, from chicken to beef to bean.


Enchilada red sauce has been a staple in Mexican cuisine for centuries. It is believed to have originated in the Aztec civilization, where chili peppers were commonly used in cooking. Over time, the recipe has evolved to include a variety of spices and seasonings, creating a rich and flavorful sauce.


How to prepare

  1. Heat the garlic in oil over medium heat.
  2. When it starts to sizzle, add the onion by grating it directly into the pot.
  3. Cook the onion and garlic for 2 minutes to soften and sweeten the onion.
  4. Add the pureed tomatoes and seasonings.
  5. Bring it to a boil, then reduce the heat to low until the enchiladas are ready to be topped.
  6. Use the red sauce on any enchilada: chicken, beef, pork, or bean.


  • Add diced jalapenos or chipotle peppers for a spicier sauce.
  • Use fire-roasted tomatoes for a smoky flavor.
  • Stir in a tablespoon of cocoa powder for a hint of richness.

Cooking Tips & Tricks

Be sure to cook the garlic and onion until they are soft and fragrant to enhance the flavor of the sauce.

- Adjust the amount of chili powder to suit your taste preferences. You can add more for a spicier sauce or less for a milder flavor.

- For a smoother sauce, you can blend the mixture in a blender or food processor before using it on your enchiladas.

Serving Suggestions

Serve the enchilada red sauce over your favorite enchiladas, topped with cheese, sour cream, and fresh cilantro.

- Pair it with Mexican rice, refried beans, and a side of guacamole for a complete meal.

Cooking Techniques

Simmer the sauce on low heat to allow the flavors to meld together.

- Stir the sauce occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

You can use fresh tomatoes instead of canned pureed tomatoes.

- Substitute vegetable broth for a vegetarian version of the sauce.

Make Ahead Tips

The enchilada red sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the enchiladas with sliced avocado, diced tomatoes, and a sprinkle of fresh cilantro for a colorful presentation.

Pairing Recommendations

Serve the enchilada red sauce with a side of Mexican street corn and a refreshing agua fresca for a complete meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat the sauce on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving



- Total Carbohydrates: 10g

- Dietary Fiber: 2g

- Sugars: 6g


- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g


- Protein: 2g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 20%

- Iron: 10%

- Calcium: 4%


This recipe contains no common allergens such as nuts, dairy, or gluten.


This enchilada red sauce is low in calories and fat, making it a healthy addition to your meal. It is also a good source of vitamin A and C.


Enchilada red sauce is a versatile and flavorful sauce that can be used on a variety of dishes. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy this delicious sauce on your favorite enchiladas for a tasty and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day in the small village where I grew up, and my neighbor, Mrs. Martinez, invited me over for lunch. As soon as I stepped into her kitchen, I was hit with the most delicious aroma - it was a rich, spicy scent that made my mouth water.

Mrs. Martinez was bustling around the kitchen, her hands moving deftly as she chopped, stirred, and seasoned. I watched in awe as she prepared a dish that she called Encinada Enchilada - a traditional Mexican dish that she had learned from her own grandmother.

I asked Mrs. Martinez if I could help her cook, and she smiled warmly and handed me a wooden spoon. As we worked together, she shared with me the story of how she had learned to make this dish.

"It all started when I was a young girl," Mrs. Martinez began. "My abuela would spend hours in the kitchen, teaching me the secrets of traditional Mexican cooking. She would tell me that the key to a delicious enchilada sauce was in the spices - you had to use just the right combination of chilies, garlic, and herbs to achieve the perfect balance of flavors."

As Mrs. Martinez stirred the pot, she added a pinch of cumin and a dash of paprika, explaining to me the importance of each ingredient. She told me about the time she had traveled to a small village in Mexico, where she had learned a new twist on the classic enchilada sauce - the addition of roasted red peppers for a smoky flavor.

I listened intently as Mrs. Martinez shared her culinary adventures with me, feeling inspired by her passion for cooking. I knew that I wanted to learn how to make this dish myself, so I asked her if she would share her recipe with me.

Mrs. Martinez smiled and nodded, handing me a worn, stained piece of paper. On it was written the recipe for Encinada Enchilada Red Sauce - a treasure trove of flavors and memories that had been passed down through generations.

I thanked Mrs. Martinez profusely and promised to make the dish for my own family. As I left her house that day, I felt a sense of excitement and anticipation - I couldn't wait to recreate the delicious flavors of Mrs. Martinez's Encinada Enchilada Red Sauce in my own kitchen.

When I got home, I gathered all the ingredients I needed and set to work following the recipe that Mrs. Martinez had given me. As I chopped the onions, roasted the red peppers, and simmered the sauce on the stove, I felt a sense of connection to my roots and to the generations of women who had come before me.

Finally, after hours of preparation, the Encinada Enchilada Red Sauce was ready. I carefully spooned it over a plate of shredded chicken and rolled it up in a warm corn tortilla. I took a bite and closed my eyes, savoring the complex flavors that exploded in my mouth.

The dish was a hit with my family, who couldn't stop raving about the delicious sauce. From that day on, I made Mrs. Martinez's Encinada Enchilada Red Sauce a regular part of our meal rotation, passing down the recipe to my own children and grandchildren.

As I look back on that hot summer day in Mrs. Martinez's kitchen, I am filled with gratitude for the gift of her recipe. It is a reminder of the power of food to connect us to our past, our culture, and each other. And it is a testament to the enduring legacy of the women who have passed down their culinary knowledge through the ages.

So the next time you find yourself drawn to a new recipe, remember to embrace it with an open heart and a curious mind. You never know what delicious flavors and stories you might uncover along the way.


| Cathy's Recipes | Chili Powder Recipes | Enchilada Recipes | Mexican Recipes | Onion Recipes | Rachael Ray Recipes | Sauce Recipes | Tomato Recipes |

Recipes with the same ingredients

(4) Bifanas