Some recipes don't need improving. The El Monterrey Enchilada Sauce Mix has been made by the same Eastern New Mexico family since 1934 — nearly a century of the same formula, using New Mexico-grown red chile, with a promise that the recipe will never change. If you've been searching for a truly authentic enchilada sauce, this is it.
Here's everything you need to know: how the sauce works, why it tastes the way it does, and the recipes that make the most of it.
What Is El Monterrey Enchilada Sauce Mix?
It's a mild red chile powder blend — made from New Mexico-grown chile — that you mix with water to create a fully robust, smoky enchilada sauce. One packet makes 2 full quarts of sauce, enough for a large family dinner or to freeze for later. The flavor is deep and earthy, the way red chile sauce is supposed to taste: not sharp, not thin, but rich and satisfying with a warmth that builds.
"My grandmother was a waitress at the original El Monterrey in the 1930's and we've loved this sauce ever since!! Thank you for continuing to carry it." — Verified buyer, ⭐⭐⭐⭐⭐
"Been using the enchilada sauce for as long as I can remember, and I'm 75 years old!" — Scotty K., ⭐⭐⭐⭐⭐
"El Monterrey was our favorite restaurant while I was growing up. So happy this sauce is available. Nothing else even comes close!" — Kelley R., ⭐⭐⭐⭐⭐
How to Make El Monterrey Enchilada Sauce
Follow the instructions on the packet — it's simple. Combine the mix with the specified amount of water, bring to a simmer, and stir until smooth. The sauce thickens as it cooks and develops more flavor the longer it simmers. For a richer sauce, add a tablespoon of lard or vegetable oil and a pinch of oregano. Salt to taste at the end.
That's it. Ninety years of New Mexico cooking, ready in minutes.
Classic Recipes Using El Monterrey Enchilada Sauce
New Mexico Stacked Red Chile Enchiladas
This is the dish the sauce was made for. Lightly fry corn tortillas in a small amount of oil, then stack them in a baking dish: tortilla, shredded chicken or beef, white onion, grated cheddar, and a ladle of El Monterrey sauce. Repeat for three layers, ending with sauce and a final layer of cheese. Bake at 375°F for 20–25 minutes. Serve immediately — New Mexico tradition calls for a fried egg on top.
Red Chile Beef Tamales (Filling)
Simmer ground beef with garlic and cumin, then mix in enough El Monterrey enchilada sauce to coat everything generously. This is your tamale filling. The sauce soaks into the meat as it simmers and gives the tamales their signature deep red chile flavor. Make a large batch — tamales freeze beautifully.
Red Chile Pork Stew
Cube pork shoulder, brown it in a heavy pot, and cover with El Monterrey enchilada sauce thinned slightly with chicken broth. Add cubed potatoes and a handful of Young Guns Diced Green Chile for a "Christmas" version. Simmer low and slow for 2 hours until the pork is fork-tender and the sauce has thickened into a silky gravy. Serve with warm flour tortillas.
Enchilada Casserole (Easy Weeknight Version)
Layer corn tortilla chips, shredded rotisserie chicken, black beans, and El Monterrey sauce in a baking dish. Top with cheddar and bake at 350°F for 30 minutes. It's everything a classic enchilada plate delivers with half the assembly time — great for feeding a crowd.
Why Families Keep Coming Back
The El Monterrey brand has been part of New Mexico family tables for four generations. People who grew up eating it move away and come back to order it online because nothing else tastes the same. When a recipe has been trusted for almost 100 years without a single change, it's not a product — it's a tradition.
We carry it in single packs, 6-packs, 12-packs, and 24-packs, so you can stock your pantry the way New Mexico families do — with enough on hand to cook any night of the week.
→ Shop El Monterrey Enchilada Sauce Mix
Complete Your Southwest Pantry
- Young Guns Hatch Valley Diced Green Chile (24 oz) — for "Christmas" dishes that call for both red and green
- Young Guns Hatch Valley Red Chile Sauce (24 oz) — ready-to-pour red chile sauce for smothering and finishing
More Recipes From the El Monterrey Family
Looking for even more ways to cook with it? The family behind El Monterrey has been making this sauce in Eastern New Mexico since 1934, and they share their own favorite recipes on their website.
