Tomato enchilada sauce recipe

Name: Tomato enchilada sauce recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 10 oz (1 can) diced tomatoes; 1/2 cup beef stock; 1 small onion; 2 garlic cloves; 2 Tbsp olive oil; 1 Tbsp flour; 1/2 tsp cayenne; 1/2 tsp cumin; 1/2 tsp red pepper flakes; 1/2 tsp pepper; 1/2 tsp salt

This post may contain affiliate links. I may receive commissions for purchases made through links in this post. July 12, 2017 (Last Updated: May 17, 2018)

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An enchilada’s sauce really can add depth and flavor. As previously mentioned, the word “enchilada” originates from the word “enchilar”, which literally translates into “to season with chili.” A great enchilada sauce recipe can bring the spirit of the dish forward. Today we are going to share a great enchilada sauce recipe. Click here to go straight to the recipe.

To Tomato or not to tomato

I don’t think that an enchilada sauce recipe needs to be tomato based. As long as it adds a chili element to the dish, it fulfills its duty as an enchilada sauce. I briefly considered going down the route of creating a great enchilada dish that was not tomato based, but nostalgia kicked in.

Ever since I started eating Mexican food as a child, I associated a red sauce with tomatoes. While a simple chili based sauce would be appropriate, I decided to keep with the feels of my past. A tomato base was appropriate for me.

Spices

Tomato is the base, but the spices are the important part in an enchilada sauce. I thought about using a fresh jalapeño or green chili pepper in this recipe. The decision was made to leave it out, as I already added a jalapeño in the slow cooker shredded beef recipe I am using. Instead, I decided to use some cayenne pepper and some dried chili flakes that we made at home. If I were to replace what I used with a fresh pepper, I would add a diced chili pepper to the sauce pan at the same time as I do the onion and garlic.

The flavor of this enchilada sauce recipe

Welcome to flavor town. The corn tortillas and shredded meat that we previously made could stand on their own as a tasty meal, but the sauce really complements the meal and makes them enchiladasl. I felt the spice was appropriate for my Norwegian taste buds and not too hot. It did still added a zing that I expect from Mexican food. I think it would be interesting to explore non-tomato based sauces, but this is a really good recipe.

Overall, I really ended up with a sauce that I think is great. It adds that chili flavor. It adds a richness and flavor to the dish that help make a great enchilada.