Best Enchilada Sauce I've Ever Tasted! Recipe

Name: Best Enchilada Sauce I've Ever Tasted!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 garlic cloves; 2 teaspoons dried onion; 1 teaspoon oregano; 4 teaspoons chili powder; 1 teaspoon dried basil; ¼ teaspoon black pepper; ¼ teaspoon salt; ½ teaspoon cumin; 2 teaspoons parsley; ½ cup salsa (blended in food processor); 2 (8 ounce) cans tomato sauce

Servings: persons

2 tablespoons olive oil
4 garlic cloves
2 teaspoons dried onion
1 teaspoon oregano
4 teaspoons chili powder
1 teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon cumin
2 teaspoons parsley
½ cup salsa (blended in food processor)
2 (8 ounce) cans tomato sauce

1
Heat the oil and saute garlic and onions.
2
Add seasonings to oil mixture and combine well.
3
Add tomato sauce and blended salsa.
4
Simmer over low heat for 20-30 minutes.
5
This makes enough for one pan of 12 enchiladas.
6
You may add more chili powder if you like a spicier sauce, or use a hotter salsa!
7
If you like a thinner sauce you can add about 1/4 cup of water.
8
The sauce cooks down quite a bit when simmering.
9
Enjoy!

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 garlic cloves, 2 teaspoons dried onion, 1 teaspoon oregano, and more.

Yes, Best Enchilada Sauce I've Ever Tasted! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Enchilada Sauce I've Ever Tasted!

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