Monday, September 16, 2013

Homemade Enchilada Sauce

Enchiladas are one of my go-to meals for dinner. I seem to almost always have the main ingredients on hand and I love the way you can mix it up with enchiladas by using different sauces and different fillings. The other night, I wanted to make some enchiladas, but I didn't have any enchilada sauce on-hand. So I did what I typically do when I don't have an ingredient and I looked up how to make it online. I found this gem of a recipe and was so pleased with the result. It's got a great flavor that's a bit more complex than you'll experience with the canned variety. (P.S...enchilada recipe coming soon.)

Homemade Red Enchilada Sauce
Yield: about 1 1/2 cups
Prep Time: about 10 minutes
Simmer Time: 15-20 minutes
Total Time: about 30 minutes


1 tablespoon olive oil
2 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-oz.) can tomato sauce
1 1/2 cups water


Heat oil in a large saucepan over medium heat. Add the garlic and sauté for 1-2 minutes. Add the onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix together, then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes. Use to make enchiladas or as sauce for your favorite Mexican dish.