What is the difference between enchilada and marinara sauce?
On face value this question would seem not useful because the two sauces have very little in common.

I think it's worth answering because I've had too many awful pot luck enchiladas where the cook obviously had the same confusion.

Marinara is primarily tomatoes reduced and flavored with onion and Italian herbs like basil and oregano.

Enchilada sauce (which means 'in chili') is primarily pureed, rehydrated, toasted, dried peppers, flavored with a little tomato, onion, and Mexican spices such as cumin.

Enchilada sauces should not taste much like tomato at all. They should taste like chilies.

Marinara is generally sweeter from the sweet herbs where enchilada is spicier, both heat and spices.