Kittencal's Red Enchilada or Taco Sauce

Total Time
25mins
Prep 5 mins
Cook 20 mins

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Ingredients Nutrition

Directions

  1. Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
  2. Add in fresh garlic and saute for 2 minutes.
  3. Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
  4. Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
  5. Adjust all spices to taste then season with seasoned salt and pepper to taste.
  6. Mix in sour cream if using and heat through (do not allow to boil).
  7. OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
Most Helpful

4 5

Mine was salty, but that was probably my own fault. I added Jalapino and Anahiem peppers and will probably lessen cumin next time, but only because I'm not a big fan of cumin.

5 5

Another winner from Kittencal! Even the picky 9-year-old loved it. (She did say it was spicy though I only added 1/4 tsp red pepper. I'll just leave it out next time.) I'm glad I took your advice and made a double batch. This is a keeper.

4 5

I used the whole teaspoon of chile flakes and it was way too spicy. I added a whole 6 oz. can of tomato paste and a 14 oz. can of refried beans to cut the heat. Then I used it with leftover pork, corn tortillas, chopped onion, and cheese for some delicious enchiladas.