-
-
My review
Red Enchilada Sauce
127
sal
"This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 27Original recipe yields 8 servings (3 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 699902 Ratings
-
-
-
-
-
Most helpful positive review
10/15/2005
I am so glad I read the other reviews before I made this dish. This recipe makes an excellent enchilada sauce with a few changes: 1) use tomato paste instead of sauce 2) use chicken broth inste...
Most helpful critical review
12/25/2006
My mother is Mexican (born and raised) and immigrated to the US when she was 15. My inlaws are also Mexican who immigrated 30 years ago. This sauce is sooo NOT like anything my mom or my inlaw...
Most helpful
Most positive
Least positive
Newest
12/25/2006
My mother is Mexican (born and raised) and immigrated to the US when she was 15. My inlaws are also Mexican who immigrated 30 years ago. This sauce is sooo NOT like anything my mom or my inlaw...
10/15/2005
I am so glad I read the other reviews before I made this dish. This recipe makes an excellent enchilada sauce with a few changes: 1) use tomato paste instead of sauce 2) use chicken broth inste...
12/12/2004
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 recip...
7/28/2006
If you really like Mexican food, authentic Mexican food, don't use this recipe. It tased more like an Italian sauce, nothing near an enchilada sauce.
3/2/2003
This recipe is a keeper. Like other reviewers, I will no longer be using canned enchilada sauce. I never liked using it because it has MSG in it. Now I can make my own MSG-free sauce. I did cut ...
1/6/2006
I have been using this recipe for about 6 months and it is the best enchilada sauce I've ever had. True in flavor and fairly easy to make. I normally double or triple it so I can freeze the ex...
6/18/2003
I made sure to read other reviews before starting. I also decided to use tomato paste rather than sauce. I measured out the 1 1/2 cups of chicken stock and added slowly until the sauce had the...
7/12/2006
My husband dozed off to sleep dreaming of this sauce after a wonderful cheese enchilada dinner. Thank you so much! I added about 2 tsp. of chicken boullion to the water and used about 1/2 cup o...
5/2/2003
I thought the flavor of this sauce was great, though I did double the chili powder. And, do we think the cook really meant to use tomato paste? I think yes, as the 6oz amount refers to the can...