Total Time
Prep 5 mins
Cook 15 mins

This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.

Ingredients Nutrition


  1. Heat the oil in a large saucepan over medium heat.
  2. Add the garlic and saute for 1 to 2 minutes.
  3. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  4. Mix together and then stir in the water.
  5. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
  6. Use in place of canned enchilada sauce.
Most Helpful

This is very good. Very easy and made with pantry ingredients (I LOVE that!). The sauce is flavorful but very mild. I suggest adding just a touch of cayenne pepper or jalapenos or something if you like an enchilada sauce with a little bite. The mildness was perfect for us, though. My 4-year-old really enjoyed it. I doubled the recipe and I'm glad I did because it made a perfect amount for a 9X13 pan of enchiladas. If I hadn't doubled the recipe, it wouldn't have been enough. The sauce was a little thinner than canned so I added a little cornstarch to thicken it just a bit and then it was perfect. Thanks so much for teaching me how to make fresh enchilada sauce at home!

SaraFish April 23, 2003

I made this to go with Kittencal's Ground Beef Enchilada Casserole and it was really good!! I liked that it was mild so my grandkids would eat it. I doubled it and froze 1/2 for another time. Thanks for posting..this one is a keeper!

mammafishy June 30, 2013

I will never buy canned sauce again! This was so easy and delicious! I made it even easier by throwing it all in the blender and then heating it up. It was perfect! Thanks!

mandymershon July 21, 2011