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Red Enchilada Sauce

SUBMITTED BY: sal PHOTO BY: Adina

"This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set."

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Read Reviews (399)

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PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min
Original recipe yield 3 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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 ounce) can tomato sauce
1 1/2 cups water

DIRECTIONS

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the 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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REVIEWS

Reviewed on Jan. 28, 2007 by GABESGIRL

My mother is Mexican (born and raised) and immigrated to the US when she was 15. My inlaws... MORE

Reviewed on Oct. 15, 2005 by mbphilli

I am so glad I read the other reviews before I made this dish. This recipe makes an excellent... MORE

Reviewed on Jan. 13, 2005 by PHREAKWARS

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

PHREAKWARS
Jan. 13, 2005

First let me start by saying I am 1/2 Hispanic 1/2 White. This does NOT taste authentic as far as enchilada sauce goes, it DOES however taste really really good. Usually when I try any new recipe here I'll tweek it a bit to my own taste. This is so far the only recipie I have ever come across that I did NOT want to change anything. It is great !!EDIT: I have used 1 can of tomato juice and ommited paste/water. If you do it this way, I'd suggest a long simmer.Also my choice is CALVIN AND CLEOS™ salsa. Tried Pace™/Old El Paso™, even my own home made, but commercially, theres tasted best in at least this recipe. Be warned, the awsome smell it creates may drive you crazy for a while....dang it I'm hungry now ...Gonna make some again this weekend.............. Quick recipe. Make enchilada filling from 2lb hamburger, 1 medium onion, 1lb velveeta cubed, or shredded, and about 1/2 cup of this sauce, roll your filling up,Pour about a cup on the bottom of a 9x13 pan, Place rolled enchiladas in cake pan, pour the rest of this sauce over it all, and top with shredded cheddar, bake for 30 min @ 350. YUMMMM.

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26 users found this review helpful

First let me start by saying I am 1/2 Hispanic 1/2 White. This does NOT taste authentic as far... MORE

Reviewed on Dec. 30, 2003 by MARY DOMAZ

This recipe is a keeper. Like other reviewers, I will no longer be using canned enchilada... MORE

Reviewed on Jan. 6, 2006 by luv2cook

I have been using this recipe for about 6 months and it is the best enchilada sauce I've ever... MORE

Reviewed on Jul. 28, 2006 by CWOOD28

If you really like Mexican food, authentic Mexican food, don't use this recipe. It tased more... MORE

Reviewed on Dec. 27, 2003 by Navy_Mommy

I made sure to read other reviews before starting. I also decided to use tomato paste rather... MORE

Reviewed on Jul. 1, 2003 by GRANGA

I thought the flavor of this sauce was great, though I did double the chili powder. And, do... MORE

Reviewed on Jul. 12, 2006 by MISTERFARMERSMARKET

My husband dozed off to sleep dreaming of this sauce after a wonderful cheese enchilada... MORE

Reviewed on May 2, 2003 by GINNYG

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