Food Lens · Condiments
Enchilada sauce
Savory and mildly spiced, with a deep chili or tangy tomatillo base.
Lens analyzedEnchilada sauce is a seasoned, chili-based sauce used to coat and bake enchiladas, ranging from a smooth red sauce built on dried chilies to a green version made from tomatillos. It's thinner and more pourable than salsa, meant to soak into tortillas rather than sit on top as a topping.
Where it comes from
Chili-based sauces for enchiladas trace back to Mexican regional cooking, where different states developed their own base — red from dried chilies, green from tomatillos — long before jarred versions reached North American grocery shelves. The bottled version became common as Mexican and Tex-Mex cooking spread across the United States through the 20th century.
Buying it
Check whether the sauce is labeled mild, medium, or hot, since brands vary widely in heat despite looking similar in the jar. Red and green versions taste distinctly different, so match it to the dish you're making.
Storing it
Store an unopened jar or can in the pantry for up to a year and a half; once opened, refrigerate and use within about a week.
Keeps about 1 year in the pantry.
Recipes that use enchilada sauce
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