Total Time
Prep 10 mins
Cook 35 mins

I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.

Ingredients Nutrition


  1. Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
  2. Add chili powder and cook briefly.
  3. Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
  4. Uncover and cook 10 minutes longer.
  5. Puree in the blender or mash with a fork.
Most Helpful

Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning it for later use. The directions were pretty straight forward and easy to follow as well. I mashed mine up with a potato masher but it was very nice chunky as well. Oh and I used diced tomatoes instead of crushed because they were cheaper at the store.

beckagator January 16, 2011

Ole! Good enchilada sauce. I made this as directed, but decided to get clever and use my immersion blender so that I wouldn't have to clean my blender. It didn't work very well, so dirtied them both up, lol. This made a thick and very flavorful sauce that I used to make chicken enchiladas. Thanks mliss for a great keeper. Made for Photo Tag.

lazyme September 23, 2008

Good enchilada sauce! Made a half recipe to cover Cottage Cheese enchiladas. Very tasty; only change was to leave out the green pepper since DH won't eat them. I used an immersion blender to blend it well.

StacyMD187373 January 24, 2011