Enchilada Sauce

This is a very easy, quick enchilada sauce. However, I recommend doubling this recipe when making enchiladas, particularly if your recipe calls for using some of the sauce in the chicken or beef mixture. I made eight enchiladas and it wasn't enough to cover them completely.

Photo by Janice F.

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbs olive oil

  • 3

    cloves garlic, minced

  • 1

    tsp minced onion

  • 1/2

    tsp dried oregano

  • 2.5

    tsps chili powder

  • 1/2

    tsp dried basil

  • 1/8

    tsp ground black pepper

  • 1/8

    tsp salt

  • 1/4

    tsp ground cumin

  • 1

    tsp dried parsley

  • 1/4

    c. salsa

  • 1

    (6 oz) can tomato sauce

  • 1.5

    c. water

Directions

Heat the oil in a large sauce pan 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.

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