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Mar 16, 2011 03:01 AM

Enchilada sauce?

Anyone have a rec for a good standard red enchilada sauce?
It can be a recipe or something already prepared in a bottle.

I liked the Frontera one I found at Whole Foods, just looking for more to try.

Also, does anyone have any tips to successfully making enchiladas, mine never come out just right.


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  1. As to you last query...can you be a little more precise? What in particular don't you like (dry, wet, bland, bad tortilla texture, etc.)?

    2 Replies
    1. re: eight_inch_pestle

      I guess they're not wet enough and I can't get the tortillas to come out to the correct texture. They seem to come out as if they haven't been cooked, but then if I cook them longer, the sauce dries out and then I have the problem of them not being wet enough.

    2. FWIW, heres my simple enchilada sauce recipe

      handful chopped green pepper
      handful chopped onion
      handful copped cilantro
      3 TBL chopped garlic
      3 TBL ground cumin
      2 cans tomato sauce
      3-4C chicken broth

      Sweat the vegetables, add cumin and cilantro
      add tomato sauce
      add broth to desired consistency
      simmer 10 minutes

      You can tweak to your liking - add chile or hot sauce for heat, a pinch of chipotle in adobe for complexity, mexican oregano for rounding out, etc etc.

      Maybe explain your enchilada process and describe whats not just right?

      2 Replies
      1. re: porker

        Out of curiosity, is your green pepper of the bell or of the jalapeno/serrano variety?

        1. re: eight_inch_pestle

          I wasn't clear, but meant bell pepper.
          I later mention adding chile - this could be your hot pepper of choice (jalapeno/serrano/ cayenne/arbol/habanero/bhut jolokia etc etc). To be added along with the bell pepper and sweated.

      2. Try the cook's illustrated enchiladas recipe. You could find it by searching tastespotting. It's MAGNIFICENT. Best enchiladas I've ever had.

        1. Some enchiladas aren't baked, if they are it is just to melt the cheese on top. All ingredients are heated and assembled and thats it. That way you don't have a problem with stuff drying out.

          1. I found my enchiladas improved drastically when I added the step of dipping the tortilla in the enchilada sauce, frying it briefly, and then rolling it around the filling. Once I have a pan full, I pour the extra sauce and cheese over the top. You may already be doing this, but I've found many people don't. I also live in an area with an abundance of Mexican groceries so I try to remember to stop and pick up a big bag of the good corn tortillas as well.