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Nutrition Facts
Serving Size 1 recipe enchiladas 626g Recipe makes 1 recipe enchiladas)
Calories 232
Calories from Fat 138		(59%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1654mg		68%
Potassium 969mg		27%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 6.6g	26%
	Sugars 10.0g
Protein 5.0g		9%
how is this calculated?

Enchilada Sauce

Recipe #31811 | 20 min | 5 min prep | add private note

⁽⁷⁵⁾ RATE IT NOW Print Recipe

By: Kimke
Jun 20, 2002

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.

1 recipe enchiladas (change servings and units)

Ingredients

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

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.

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Featured Reviews for This Recipe

From: Messy44

On Nov 7, 2009

Excellent. Will make again. Used thinner salsa (not chunky) and it worked well. Also added adobo seasoning, about 1 tsp. Thanks!

0 people found this review helpful

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From: Chef #1396478

On Nov 3, 2009

This was just ok. Not worth the time to make it in my busy household. I've never tried a canned sauce so I can't compare.

0 people found this review helpful

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From: SaraFish

On Apr 23, 2003

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!

28 people found this review helpful

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From: ~*Miss Diggy*~

On Jul 2, 2003

SUPERB!!! I can not ever see myself buying a canned version of this anymore! My hubby and I are mexican food junkies, and this is top notch to us. My son even loved it! We were dipping everything in it! I had to make a second batch because the first was gone within 5 minutes! I followed the recipe to a T and had no problems. I was a little worried though when I added the water and it was really runny, but after I let it simmer, it was just as thick as the kind I normally buy in cans. THanks so much for a much needed recipe, and one that is super in taste!

22 people found this review helpful

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