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.
- 14.79 ml olive oil
- 3 clove garlic, minced
- 4.92 ml minced onion
- 2.46 ml dried oregano
- 12.32 ml chili powder
- 2.46 ml dried basil
- 0.59 ml ground black pepper
- 0.59 ml salt
- 1.23 ml ground cumin
- 4.92 ml dried parsley
- 59.14 ml salsa
- 170.09 g can tomato sauce
- 354.88 ml water
- 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.
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!
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!
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!