Enchiladas are mostly sauce. The tortillas and the filling matter, but the sauce is what you see on the plate and what sets the flavor, which is why a restaurant kitchen spends an afternoon toasting, soaking and blending dried chiles for it. At home on a weeknight, a can, a jar or a packet does the same job in a few minutes, and the better ones are closer to the real thing than you might expect.
The shelf is confusing, though. Some red sauces are built on dried chiles, others on tomato puree and cornstarch. Green sauces range from roasted Hatch chiles to a mild jalapeño blend. Some come in cans, some in glass jars or pouches, and some as a powder you whisk into tomato sauce. This guide sorts out which kind suits the way you cook, names nine sauces worth buying, and shows how to make any of them taste more like homemade.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a working Mexican kitchen looks for in an enchilada sauce, the makers’ own Amazon listings and product pages, and retailer nutrition panels where the maker publishes none, which we note.
Quick verdict: which enchilada sauce to buy
For most kitchens, the best store-bought red sauce is Las Palmas Red Enchilada Sauce, Medium: its label puts dried red chile peppers straight after water, with no tomato or thickener, so it behaves like a simple chile sauce rather than a tomato gravy. For green enchiladas, choose Hatch Green Chile Enchilada Sauce, Medium. For a roasted, restaurant-style red, Frontera’s Red Chile Enchilada Sauce; for a New Mexico red chile sauce in a glass jar, Ol’ Gringo; and for the cheapest shelf space, the McCormick Enchilada Sauce Mix.
The rest of this page explains why, and which sauce suits your heat level and the size of your baking dish.
Five enchilada sauces at a glance
Our five standout picks side by side, one for each kind of cook, with the style, heat and format each maker or listing states. All nine sauces are reviewed in full below.
| Sauce | Best for | Style & heat | Format | Buy on Amazon |
|---|---|---|---|---|
Las Palmas Red Enchilada Sauce, Medium, 19 ozBest overall
|
Classic red enchiladas | Dried red chile, medium | Can | View on Amazon |
| Chicken and cheese enchiladas | Green chile, medium | Can | View on Amazon | |
Frontera Red Chile Enchilada Sauce, Mild, 8 oz PouchBest roasted flavor
|
Small pans, weeknights | Roasted tomato and chile, mild | Pouch | View on Amazon |
Ol’ Gringo Red Chile Sauce, Mild, 16 oz JarBest jarred
|
New Mexico-style red | Hatch red chile, mild | Glass jar | View on Amazon |
McCormick Enchilada Sauce Mix, 1.5 oz, 12-PackBest powder mix
|
Pantry space, small budget | Chili and cumin seasoning, heat not stated | Packet, add tomato sauce | View on Amazon |
Product images from Amazon. Heat levels are each maker’s own label; ingredients and sodium can change between batches and can sizes, so check the label before you buy.
Our picks for the best enchilada sauce store bought
These nine sauces cover the choices most cooks face: a chile-based red, a tomato-based red, roasted and organic versions, two green sauces, a hot one, a New Mexico red chile sauce in a jar and a powder mix. For each we give the ingredients and sodium as the label or listing states them, the heat the maker claims, and who it suits.
1. Las Palmas Red Enchilada Sauce, Medium, 19 oz – Dried Red Chile First
Las Palmas is the sauce to start with because of what is not in it. Retailer label panels for the medium red list water, dried red chile peppers, salt, cottonseed oil, cider vinegar, fumaric acid, spice and olive oil, with some listings adding garlic powder. There is no tomato puree and no starch, so the sauce is thin and its flavor comes from chile rather than tomato. That is closer to the red chile sauce a Mexican kitchen blends from soaked guajillos and anchos than most cans on the shelf.
The Amazon listing describes it as a “traditional pepper based formula with dried red chile peppers” and rates it medium heat. Las Palmas also makes a mild red in a 28-ounce can, and the 19-ounce can here sits between the small 10-ounce can and the big one: enough for a family-size pan of enchiladas with a little left to spoon over the top.
Because it is thin, it is ideal for dipping tortillas before you roll them, the traditional way. Warm the sauce, pass each lightly fried or warmed corn tortilla through it, fill, roll and bake. If you want a thicker coating, simmer it for a few minutes with a spoon of masa harina or a little flour cooked in oil first. Retailer panels give 370 mg of sodium per quarter-cup serving, and the brand dates its recipe to 1922 in Ventura, California, according to its label copy.
Why we like it
- Dried red chile is the first ingredient after water
- No tomato puree or starch in the label ingredients
- Medium heat, by the maker’s label
- Thin enough to dip tortillas in
- Kosher, according to retailer listings
Key specifications
| Style | Red, dried chile based |
|---|---|
| Heat (as labeled) | Medium |
| Size | 19 oz can |
| Format | Can |
| Main ingredients | Water, dried red chile peppers, salt, cottonseed oil, cider vinegar, fumaric acid, spice, olive oil |
| Sodium (as listed) | 370 mg per 1/4 cup (retailer panels) |
| Diet | Kosher (retailer listings); allergens not stated |
| Made in | Not stated |
Why we recommend it
Choose it if you want a red enchilada sauce that starts from dried chiles and leaves the seasoning to you. It is a clean base: add cumin, oregano, garlic or broth and it takes them on without fighting a tomato flavor underneath.
Skip it if you want a thick, saucy casserole straight from the can. It is thin by design, and at 370 mg of sodium per serving it is one of the saltier sauces here.
Pros and cons
Pros
- Chile-forward, short ingredient list
- Good for dipping tortillas
- Three can sizes in the range
Cons
- Thin, needs thickening for casseroles
- Higher sodium than most here
- Amazon listing gives few details
2. Hatch Green Chile Enchilada Sauce, Medium, 15 oz – Roasted Green Chile Base
Hatch Chile Co. names its sauces after the New Mexico valley famous for its long green chiles, and this is the green enchilada sauce to buy if you want chile rather than tomatillo at the center. The Amazon listing calls it a medium green enchilada sauce in a 15-ounce can, gluten-free and non-GMO.
Retailer label panels at Giant and Hannaford list water, green chile puree, diced green chiles, corn starch, high oleic safflower oil, salt, spices, natural flavors, citric acid and garlic powder, and state that it contains soy. They give 350 mg of sodium per quarter cup. Thrive Market shows a different ingredient list and 220 mg per serving for what may be a newer version, so read the can you receive.
The diced chiles give it body, and the cornstarch means it coats rolled tortillas without extra thickening. It is the natural sauce for chicken and cheese enchiladas, and it works as a quick green chile stew base too: simmer it with shredded pork or chicken and a little broth. Our guide to enchilada sauces explains how a chile-based green like this differs from a tomatillo verde.
Why we like it
- Green chile puree and diced green chiles lead the ingredients
- Medium heat, by the maker’s label
- Gluten-free and non-GMO, per the listing
- Thick enough to coat without extra work
Key specifications
| Style | Green chile |
|---|---|
| Heat (as labeled) | Medium |
| Size | 15 oz can |
| Format | Can |
| Main ingredients | Water, green chile puree, diced green chiles, corn starch, safflower oil, salt, spices |
| Sodium (as listed) | 350 mg per 1/4 cup (Giant, Hannaford panels); one retailer shows 220 mg |
| Diet | Gluten-free, non-GMO (listing); contains soy (retailer panels) |
| Made in | Not stated |
Why we recommend it
Choose it for green enchiladas, smothered burritos or a quick green chile stew. It is built on green chile, so it has more body and less sourness than a tomatillo salsa poured over tortillas.
Skip it if you avoid soy or want a tangy, tomatillo-style verde; for that, a jar of salsa verde thinned with broth is the better shortcut.
Pros and cons
Pros
- Real green chile at the front
- Coats tortillas well
- Gluten-free
Cons
- Contains soy, per retailer panels
- Label details vary between listings
- Not a tomatillo sauce
3. Frontera Red Chile Enchilada Sauce, Mild, 8 oz Pouch – Fire-Roasted Tomato and Garlic
Frontera’s sauces are built the way a restaurant kitchen builds a cooked sauce: by roasting first. The Amazon listing describes this one as diced and fire-roasted tomatoes, New Mexico chile, roasted garlic, roasted onions and fire-roasted red bell peppers, and it is Non-GMO Project Verified and gluten-free. A retailer panel at Good Eggs adds apple cider vinegar, salt, cane sugar, xanthan gum, cayenne and oregano in small amounts.
It is a different kind of red from Las Palmas: tomato and roasted vegetables carry it, with New Mexico chile for color and a gentle warmth. Frontera labels it mild, and says the sauce is meant to be heated in a skillet, with enchiladas ready in about 15 minutes. The pouch is not meant for the microwave, according to the listing.
At 8 ounces, one pouch sauces a small dish of enchiladas for two or three people; buy two for a full 9 by 13-inch pan. The H-E-B panel gives 480 mg of sodium per quarter cup, the highest per serving here, so taste before you add salt to the filling. It also makes a good base for chilaquiles or for simmering shredded chicken.
Why we like it
- Fire-roasted tomatoes, onions, garlic and peppers, per the listing
- New Mexico chile for color and gentle heat
- Non-GMO Project Verified and gluten-free
- Pouch takes little cupboard space
Key specifications
| Style | Red, roasted tomato and New Mexico chile |
|---|---|
| Heat (as labeled) | Mild |
| Size | 8 oz |
| Format | Pouch (not for microwave) |
| Main ingredients | Diced and fire-roasted tomatoes, New Mexico chile, roasted garlic, roasted onions, roasted red bell peppers |
| Sodium (as listed) | 480 mg per 1/4 cup (H-E-B panel) |
| Diet | Gluten-free, Non-GMO Project Verified (listing) |
| Made in | Not stated |
Why we recommend it
Choose it if you want a red sauce with a roasted, restaurant-style flavor and no doctoring, or you cook enchiladas for two and do not want half a can left over.
Skip it if you cook for a crowd or watch sodium. The pouch is small, and it carries more sodium per serving than any other sauce on this list.
Pros and cons
Pros
- Roasted vegetable flavor built in
- Mild, family-friendly heat
- Small pouch, small batch
Cons
- Highest sodium per serving here
- Two pouches for a large pan
- Tomato-led rather than chile-led
4. Ol’ Gringo Red Chile Sauce, Mild, 16 oz Jar – Hatch Valley Red Chile
In New Mexico, red enchiladas are made with red chile sauce: ground or pureed dried red chiles, garlic and little else. Ol’ Gringo Chile Company, which its listing says was founded in 1992 in southern New Mexico between the Mexican border and the Hatch Valley, sells exactly that in a 16-ounce glass jar.
The listing describes the sauce as a blend of Hatch Valley New Mexico red chile, garlic and spices, ready to use in enchiladas, stews and burritos. It is labeled mild, naturally gluten-free and vegan, with 1 gram of sugar and 3 grams of carbohydrate per serving and no trans fat. The listing does not give a sodium figure, and we could not find the maker’s own panel, so we have marked it not stated.
A jar has one practical advantage over a can: you can close it and keep the rest in the fridge without moving it to another container. New Mexico red chile sauce is often a little thicker and earthier than a Tex-Mex enchilada sauce, so you can use it as it comes for flat, stacked New Mexico enchiladas, or thin it with broth for rolled ones.
Why we like it
- Hatch Valley red chile, garlic and spices, per the listing
- Glass jar you can reseal
- Low sugar (1 g) and vegan, per the listing
- Made by a southern New Mexico chile company
Key specifications
| Style | New Mexico red chile sauce |
|---|---|
| Heat (as labeled) | Mild |
| Size | 16 oz jar |
| Format | Glass jar |
| Main ingredients | Hatch Valley red chile, garlic, spices (full list not stated) |
| Sodium (as listed) | Not stated |
| Diet | Naturally gluten-free, vegan, 1 g sugar (listing) |
| Made in | Not stated (maker based in southern New Mexico) |
Why we recommend it
Choose it if you want a red chile sauce rather than a tomato-based enchilada sauce, or you prefer glass to cans. It suits New Mexico-style enchiladas, carne adovada-style braises and smothered burritos.
Skip it if you need to track sodium closely or want a full ingredient list before you buy. The listing gives neither.
Pros and cons
Pros
- Chile and garlic at the center
- Resealable glass jar
- Low sugar, vegan
Cons
- Sodium not stated
- Full ingredient list not in the listing
- Mild only in this listing
5. McCormick Enchilada Sauce Mix, 1.5 oz, 12-Pack – Make Sauce From a Packet
A powder mix takes almost no room in the cupboard and keeps longer than an opened can. McCormick’s is a seasoning base you turn into sauce yourself: according to McCormick, you whisk one packet with 1 1/2 cups of water and an 8-ounce can of tomato sauce, bring it to a boil, and simmer for five minutes until it thickens. McCormick’s recipe uses that sauce for eight enchiladas.
The maker lists the ingredients as white corn flour, salt, spices including chili pepper and cumin, onion, cheddar cheese, leavening, corn starch, garlic and natural flavor, and the packet contains milk because of the cheese. McCormick says there are no artificial flavors and no added MSG. Retailer panels give 290 mg of sodium per 2-teaspoon serving of dry mix.
Because you make the sauce, you control it. Use broth instead of water for more body, swap the tomato sauce for a can of fire-roasted tomatoes blended smooth, or stir in a spoon of chipotle in adobo for smoke. The listing sells it as a 12-pack, which suits a household that makes enchiladas every week.
Why we like it
- Packets store flat and keep well
- Chili pepper, cumin, onion and garlic, per McCormick
- No artificial flavors or added MSG, per McCormick
- Sauce ready in about five minutes of simmering
Key specifications
| Style | Red, seasoning mix for tomato sauce |
|---|---|
| Heat (as labeled) | Not stated |
| Size | 12 packets, 1.5 oz each |
| Format | Powder packet; add water and 8 oz tomato sauce |
| Main ingredients | White corn flour, salt, spices (chili pepper, cumin), onion, cheddar cheese, garlic |
| Sodium (as listed) | 290 mg per 2 tsp dry mix (retailer panels) |
| Diet | Contains milk (McCormick) |
| Made in | Not stated |
Why we recommend it
Choose it if cupboard space is tight, you want a long shelf life, or you like to adjust the sauce yourself. It is also the easiest way to make a small or large batch exactly to size.
Skip it if you avoid dairy, or you want sauce straight from the container. You need a can of tomato sauce and a saucepan every time.
Pros and cons
Pros
- Compact, long-keeping packets
- Easy to customize
- No added MSG
Cons
- Contains milk
- Needs tomato sauce and cooking
- Sold as a 12-pack
6. 365 by Whole Foods Market Organic Red Enchilada Sauce, 15.5 oz – Organic, With Ancho and Chipotle
Whole Foods’ own-brand sauce is the organic choice, and its ingredient list is fuller than most. The Whole Foods product page lists organic tomato puree and red bell pepper puree, vinegar, cornstarch, salt and cane sugar, then chile, ancho and chipotle powders, onion, garlic, paprika, cumin, coriander, yeast extract and black pepper.
The ancho and chipotle are what make it interesting: ancho brings a dried-fruit sweetness and chipotle a little smoke, so the blend has more going on than a plain tomato-and-chili-powder sauce. Whole Foods titles it mild, gives 300 mg of sodium per quarter-cup serving, and describes it as vegan and gluten-free with no artificial preservatives or additives.
A 15.5-ounce container is about seven quarter-cup servings, enough for a standard pan of eight enchiladas. Because it is thickened with cornstarch, it coats rolled tortillas well and does not need reducing.
Why we like it
- Organic tomato and red bell pepper base
- Ancho and chipotle powders in the blend
- Vegan and gluten-free, per Whole Foods
- 300 mg sodium per serving, mid-range for this list
Key specifications
| Style | Red, tomato and chile |
|---|---|
| Heat (as labeled) | Mild (Whole Foods product title) |
| Size | 15.5 oz |
| Format | Not stated |
| Main ingredients | Organic tomato puree, red bell pepper puree, vinegar, cornstarch, salt, cane sugar, chile, ancho and chipotle powders |
| Sodium (as listed) | 300 mg per 1/4 cup (Whole Foods) |
| Diet | Organic, vegan, gluten-free (Whole Foods) |
| Made in | Not stated |
Why we recommend it
Choose it if you buy organic, or you want a mild red sauce with a little more depth than the classic Tex-Mex cans.
Skip it if you want chile rather than tomato as the base; it is a tomato sauce seasoned with chile powders, not a dried-chile sauce.
Pros and cons
Pros
- Organic ingredients
- Ancho and chipotle for depth
- Vegan, gluten-free
Cons
- Tomato-led
- Contains cane sugar
- Packaging type not stated
7. Old El Paso Hot Red Enchilada Sauce, 10 oz, 12-Pack – The Hottest Label Here
Most store-bought enchilada sauces stop at medium. Old El Paso is one of the few big brands that labels a red sauce hot, and this pack holds twelve 10-ounce cans. The title says each can seasons ten six-inch enchiladas.
This is a classic Tex-Mex style sauce. The listing names tomato puree, corn starch, salt, sugar and vinegar, and a Hannaford label panel gives the full list: water, tomato puree, modified corn starch, then 2 percent or less of sugar, salt, chili pepper, soybean oil, vinegar, hydrolyzed corn protein, citric acid, onion powder, red pepper, natural flavor, color added and spice. That panel gives 290 mg of sodium per quarter cup. The listing describes it as free of trans fat and cholesterol and gives the origin as the USA.
It is thicker and more tomato-forward than the chile-based sauces above, which suits a cheesy, layered enchilada casserole. If the hot label still is not hot enough, stir in a little ground chile de árbol or a chopped chipotle.
Why we like it
- Labeled hot, which few enchilada sauces are
- Each 10 oz can seasons ten six-inch enchiladas, per the title
- Thick, tomato-based Tex-Mex style
- 290 mg sodium per quarter cup (retailer panel)
Key specifications
| Style | Red, tomato based |
|---|---|
| Heat (as labeled) | Hot |
| Size | 12 cans, 10 oz each |
| Format | Can |
| Main ingredients | Water, tomato puree, modified corn starch, sugar, salt, chili pepper, soybean oil, vinegar |
| Sodium (as listed) | 290 mg per 1/4 cup (Hannaford panel) |
| Diet | Trans fat and cholesterol free (listing); allergens not stated |
| Made in | USA (listing) |
Why we recommend it
Choose it if your household likes heat and makes enchiladas often enough to use twelve cans.
Skip it if you want a chile-based sauce or a single can. It is a tomato and cornstarch sauce, and Amazon sells it only as a twelve-pack.
Pros and cons
Pros
- Genuinely labeled hot
- Thick, casserole-friendly
- Small cans, little waste
Cons
- Twelve-pack only
- Added sugar and color
- Tomato-led flavor
8. Old El Paso Mild Green Chile Enchilada Sauce, 10 oz – Gentle Green for Kids
If Hatch’s medium green is more heat than your table wants, Old El Paso’s mild green is the gentle alternative, sold as a single 10-ounce can. The listing describes it as made from green chile pepper, green chiles and jalapeño peppers, with mild spiciness.
Retailer label panels list water, green chile pepper puree, green chiles, modified corn starch and soybean oil, then 2 percent or less of sugar, salt, jalapeño, corn syrup, hydrolyzed corn protein, citric acid, spice, natural flavor, distilled vinegar, molasses, celery seed extract, garlic powder, artificial color, acetic acid and calcium chloride. The same panels give 270 mg of sodium per quarter cup, lower than the Hatch, and note bioengineered food ingredients.
A single 10-ounce can is enough for a small pan. Old El Paso suggests it for creamy chicken and chile enchiladas, and a spoon of sour cream or Mexican crema stirred in makes a quick, mild suiza-style sauce.
Why we like it
- Mild, by the maker’s label
- Green chiles and jalapeño, per the listing
- 270 mg sodium per quarter cup (retailer panels)
- Single can, no multipack needed
Key specifications
| Style | Green chile |
|---|---|
| Heat (as labeled) | Mild |
| Size | 10 oz can |
| Format | Can |
| Main ingredients | Water, green chile pepper puree, green chiles, modified corn starch, soybean oil, jalapeño |
| Sodium (as listed) | 270 mg per 1/4 cup (retailer panels) |
| Diet | Contains bioengineered ingredients (retailer panels); allergens not stated |
| Made in | Not stated |
Why we recommend it
Choose it for children, cautious eaters or creamy green enchiladas where the sauce should stay in the background.
Skip it if you want a short ingredient list; it carries more additives than the Hatch, including corn syrup and artificial color.
Pros and cons
Pros
- Very mild
- Lower sodium than the Hatch
- Sold as one can
Cons
- Long additive list
- Added sugar and color
- Small can for a big pan
9. Las Palmas Green Chile Enchilada Sauce, Medium, 28 oz – A Big Can for Big Pans
For a party pan, a potluck or two dishes at once, a 28-ounce can saves opening three small ones. Las Palmas makes its green chile sauce in this size, labeled medium, and the listing for the 10-ounce version gives the country of origin as the United States.
The Amazon listing for the large can gives little more than its size and heat, so we cannot quote a full ingredient list or sodium figure from the maker or the listing for this size, and we have marked those not stated. What it offers is volume: enough green sauce to dip and cover a large pan of rolled enchiladas with some to pass at the table.
Pair it with the red Las Palmas for “Christmas” enchiladas, red on one half of the pan and green on the other, the way New Mexico restaurants serve them. Once opened, move what you do not use into a covered container in the fridge.
Why we like it
- 28 oz can, enough for a large pan
- Medium heat, by the maker’s label
- Pairs with Las Palmas red for two-sauce pans
Key specifications
| Style | Green chile |
|---|---|
| Heat (as labeled) | Medium |
| Size | 28 oz can |
| Format | Can |
| Main ingredients | Not stated in the listing |
| Sodium (as listed) | Not stated |
| Diet | Not stated |
| Made in | United States (listing for the 10 oz size) |
Why we recommend it
Choose it when you are feeding a crowd and want one can of green sauce rather than several small ones.
Skip it if you want to read the full label before you buy; the listing does not give the ingredients, so check the can on arrival.
Pros and cons
Pros
- Large can for big pans
- Medium heat
- Matches the red Las Palmas
Cons
- Ingredients and sodium not in listing
- Leftovers need another container
How to choose an enchilada sauce
Five things decide whether a sauce suits you. The brand matters less than the base and the heat.
1. Red or green
Red enchilada sauce is made from dried red chiles; green from fresh green chiles, tomatillos or both. Red is earthier and a little sweet, green brighter and sharper. If you are new to the difference, our guide to enchilada sauces explained walks through red, green and mole, and for a dark, rich sauce see the best mole sauce to buy.
2. Chile base or tomato base
Read the first three ingredients. Las Palmas red and Ol’ Gringo are built on chile; Old El Paso, 365 and the McCormick mix are built on tomato with chili powder and starch. Chile-based sauces are thinner and closer to homemade; tomato-based ones are thicker, sweeter and more familiar from Tex-Mex restaurants.
3. Heat
Heat labels are the maker’s own and are not standardized. Most sauces here are mild or medium; Old El Paso’s hot red is the exception. It is easier to add heat than to remove it, so buy one level milder than you think and add chile de árbol, a chipotle or hot sauce at the stove.
4. Can, jar, pouch or powder
- Cans are the cheapest per ounce and come in the most sizes, from 10 to 28 ounces.
- Jars reseal, so leftovers go straight into the fridge.
- Pouches take little space and suit small batches.
- Powder mixes keep longest and let you set the thickness, but you need tomato sauce and ten minutes at the stove.
5. Sodium and diet
Sodium on these labels runs from 270 to 480 mg per quarter cup, and a pan of enchiladas uses several quarter cups per person once the filling and cheese go in. If you are watching salt, compare labels and season the filling lightly. Check allergens too: the McCormick mix contains milk, and retailer panels list soy in the Hatch green.
How to make store-bought enchilada sauce taste homemade
Any sauce on this list improves with five minutes of work. These are the same steps a Mexican kitchen uses for its own sauce.
- Fry the sauce. Heat a tablespoon of oil in a wide pan until it shimmers, pour in the sauce and let it sputter and darken for a minute or two, stirring. Frying a chile sauce deepens its flavor; it is a standard step in Mexican sauce-making.
- Add aromatics. Cook a little chopped onion and a clove of garlic in the oil first, then add the sauce with a pinch of ground cumin and crumbled Mexican oregano.
- Thin with broth, not water. Chicken or vegetable broth adds body. Chile-based sauces like Las Palmas need little; thick tomato sauces often benefit from a splash.
- Add a real chile. Toast one dried ancho or guajillo on a dry pan for a few seconds, soak it in hot water for 15 minutes, and blend it into the sauce. Or blend in one chipotle in adobo for smoke and heat.
- Balance at the end. Taste after simmering. A pinch of sugar softens a harsh chile sauce; a squeeze of lime or a splash of vinegar lifts a flat one. Add salt last, since most of these sauces are already well salted.
For green sauces, blending in a handful of cilantro and a roasted tomatillo or two at the end brings back the fresh, tart edge that canning dulls.
How we picked these nine sauces
We started from what a Mexican kitchen asks of an enchilada sauce: real chile in the base, a heat level that suits the table, a thickness that coats a tortilla, and a size that fits the pan. We then looked only at sauces sold on Amazon in the United States and in stock when we checked, and confirmed each one’s ingredients, heat label and diet claims on the brand’s own Amazon listing or product page. Where a listing gives no ingredients or sodium, we used retailer label panels (Giant, Hannaford, H-E-B, Good Eggs and others) and say so in each review, or wrote “not stated” where we could not find a figure. We chose nine to cover red and green, chile and tomato bases, mild to hot, and cans, jars, pouches and powder. Siete’s red and green sauces were out of stock or nearly so when we checked, so they are not listed. We have not cooked with every sauce here, and we do not describe how any of them taste beyond what the maker or its ingredients state.
Enchilada sauce questions, answered
What is the best store-bought red enchilada sauce?
For a chile-based red, Las Palmas medium: dried red chile peppers are its first ingredient after water. For a roasted, tomato-forward red, Frontera. For New Mexico-style red chile, Ol’ Gringo’s jarred sauce.
Is enchilada sauce the same as red chile sauce?
Not always. Red chile sauce is mostly chile, garlic and salt, the New Mexico style. Many enchilada sauces add tomato, starch and sugar. Both work for enchiladas; chile sauces are thinner and earthier.
How do you thicken store-bought enchilada sauce?
Simmer it uncovered for a few minutes, or cook a tablespoon of flour or masa harina in a little oil, then whisk in the sauce and simmer until it coats a spoon.
How long does opened enchilada sauce last?
Once a can is opened, the USDA’s Food Safety and Inspection Service says unused portions should be refrigerated in a clean container. Follow the storage instructions on the label you buy, and freeze what you will not use soon.
Can you use salsa verde as enchilada sauce?
Yes. A tomatillo salsa verde, warmed and thinned with a little broth, makes a tangy green enchilada sauce. It is sharper and looser than a canned green chile sauce.
Our final pick for enchilada night
Buy Las Palmas red if you want one can that starts from dried chiles and takes your own seasoning well. Choose Hatch for green enchiladas, Frontera for a roasted red with no work, Ol’ Gringo for New Mexico red chile in a jar, and the McCormick mix if cupboard space or shelf life matters most. Whichever you pick, fry it in a little oil and thin it with broth before it meets the tortillas.
Enchilada sauce is one shelf of a larger cupboard. Our guide to Mexican pantry staples covers the dried chiles, masa harina and spices that go with it.
And if you would rather someone else made the enchiladas tonight, see the menu or call to order.