This is my go-to enchilada sauce for all my various enchilada dishes. I love red enchilada sauce, but I cannot stand the stuff you find in the tin cans in the ethnic section of your local grocery store.
This sauce is delicious, easy, and doesn’t require any crazy specialty ingredients. You can adjust the heat to your family’s preference. The recipe included here is very slightly spicy, but not enough so that my little ones can’t eat it. How spicy yours is will depend on the specific brand of chile powder you use, so go sparingly, and test it often!
Saute the garlic in the vegetable oil for 1 minute over medium high heat. Add the rest of the ingredients.
Reduce heat to low, and simmer stirring frequently for 15-20 minutes. Adjust chile powder as necessary.
Easy Enchilada Sauce
• 1 TBSP Vegetable Oil
• 2 cloves garlic, crushed
• ½ tsp oregano
• ½ tsp basil
• 1 TBSP chile powder
• ⅛ tsp black pepper
• ¼ tsp salt
• ¼ tsp cumin
• ¼ cup salsa
• 28 oz can crushed tomatoes
1. In a medium saucepan, saute garlic in the vegetable oil for 1 minute over medium heat. Add the rest of the enchilada sauce ingredients, stir well, and reduce heat to low. Cook over low heat, stirring frequently, for about 10-15 minutes.
