Recipe by Kimke
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.
Top Review by SaraFish
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!
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon minced onion
- 1⁄2 teaspoon dried oregano
- 2 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1⁄4 cup salsa
- 1 (6 ounce) can tomato sauce
- 1 1⁄2 cups water
Directions See How It's Made
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Use in place of canned enchilada sauce.