Enchiladas are a popular Tex-Mex dish that typically consists of corn or flour tortillas stuffed with meat, cheese, beans, or other fillings and covered in chili pepper sauce. The two most common enchilada sauces are red enchilada sauce and green enchilada sauce. While both sauces contain chili peppers, they have distinct ingredients, flavors, textures, and uses.
Main Ingredients
The main ingredients that differentiate red and green enchilada sauce are:
Red Enchilada Sauce
- Dried red chili peppers – Most recipes call for a combination of ancho, guajillo, New Mexico, and/or cascabel chilies.
- Tomato sauce or tomato paste – This gives the sauce its signature red color.
- Onion and garlic – Sauteed to add flavor.
- Oil or lard – For sauteing the ingredients.
- Chicken or beef broth – Provides moisture and savoriness.
- Spices like cumin, oregano, and coriander.
Green Enchilada Sauce
- Fresh green chili peppers – Tomatillos, poblanos, and/or jalapenos.
- Onion and garlic.
- Cilantro.
- Chicken or vegetable broth.
- Spices like cumin, oregano, and coriander.
As you can see, while both sauces contain peppers, onion, garlic, and spices, red sauce has a tomato base while green sauce uses more fresh green chile peppers and cilantro.
Flavor Profiles
The ingredients in red and green enchilada sauce result in different flavor profiles:
Red Enchilada Sauce
- Rich, deep red chili flavor.
- Warm, earthy spices like cumin and oregano.
- Tart, tomato tanginess.
- Moderate heat level.
Green Enchilada Sauce
- Bright, vegetal green chili taste.
- Cilantro provides freshness.
- More potent heat than red sauce.
- Lighter, slightly acidic flavor from tomatillos.
In general, red enchilada sauce has a deeper, smokier taste while green sauce is brighter and more pungent. The tomato in red sauce gives it a hearty, stew-like quality.
Texture
In addition to having different flavors, the textures of red and green enchilada sauces vary:
Red Enchilada Sauce
- Smooth, thick consistency.
- Can range from saucy to quite viscous depending on recipe.
- Often has a subtle graininess from ground dried peppers.
Green Enchilada Sauce
- Thinner, more broth-like texture.
- Contains small chunks of vegetables.
- The tomatillos lend a slight grittiness.
Red sauce achieves a smooth, lush texture from the dried peppers and tomato base. Green sauce has a thinner consistency studded with tomatillo and chili pepper pieces.
Spiciness
One of the biggest differences between red and green enchilada sauce is their levels of heat and pungency:
Red Enchilada Sauce
- Mild to medium spiciness.
- Ancho and New Mexico chilies add rich, mild red chili flavor.
- Just a hint of heat from guajillo peppers.
- Usually not very pungent.
Green Enchilada Sauce
- Medium to very spicy heat.
- Jalapenos and serrano peppers pack punch.
- Tomatillos have acidic bite.
- Can be quite pungent and mouth-numbing.
The fresh green chilies in green enchilada sauce make it significantly spicier and more pungent than the dried red peppers used in red sauce.
Regional Differences
Red and green enchilada sauces vary somewhat regionally across Mexico and the American Southwest. Here are some of the differences:
| Region | Red Enchilada Sauce | Green Enchilada Sauce |
|---|---|---|
| Northern Mexico | Very thick, rich sauce | Tomatillos predominate |
| Central Mexico | Moderate thickness | Poblano peppers common |
| Southern Mexico | Thinner, more brothy | Very spicy from jalapenos |
| New Mexico | Often made with native chilies | Cilantro is common |
| Texas | Thick, chili-forward flavor | Tomatillos predominate |
| California | Lighter, less spicy | Jalapenos are common |
Regional chili pepper availability and local preferences lead to variations in enchilada sauce recipes across different areas.
Serving Suggestions
Here are some tips for serving dishes with red or green enchilada sauce:
Red Enchilada Sauce
- Works well with chicken, beef, and pork fillings.
- Pairs nicely with Monterey Jack or cheddar cheese.
- Makes a good smothering sauce for burritos.
- Delicious on huevos rancheros as an egg topping.
- Serve with Spanish rice and refried beans.
Green Enchilada Sauce
- Excellent with poultry, seafood, and vegetarian fillings.
- Combine with queso fresco or feta cheese.
- Makes a great dressing for tacos and nachos.
- Turn it into a crema by stirring in Mexican sour cream.
- Serve with cilantro lime rice and black beans.
The varying flavors complement different fillings, cheeses, and side dishes.
Storage
Both types of enchilada sauce will keep for 4-5 days refrigerated and can be frozen for 2-3 months. Here are some storage tips:
- Store in airtight containers to prevent drying out.
- Let sauce cool before refrigerating.
- Freeze in usable portions like ice cube trays.
- Label with name and date.
- Simmer again before using to blend flavors.
With proper storage methods, both red and green enchilada sauce can be enjoyed long after initial preparation.
Making Enchiladas
To make enchiladas:
- Lightly fry corn or flour tortillas in oil to soften them up.
- Fill tortillas with desired fillings like shredded chicken or cheese.
- Roll up tortillas around fillings.
- Place seam side down in a baking dish.
- Cover enchiladas with sauce and bake until hot and bubbly.
- Remove from oven, top with extra fillings, and serve!
Both red and green sauce pair deliciously with enchiladas, providing a rich, flavorful coating around the rolled tortillas.
Conclusion
While red and green enchilada sauce share some key ingredients like chili peppers, onion, garlic, and spices, they differ significantly in terms of flavors, textures, heat levels, and overall taste profiles. Red sauce has a deep, smoky chili flavor while green is brighter and more herbal. The textures range from smooth to chunky, and green sauce packs more heat. Both sauces complement different fillings and pair well when baking enchiladas or smothering other dishes like tacos and burritos. Whether you prefer the hearty richness of red or the acidic bite of green, enchilada sauce adds a delicious Mexican flair to meals.