Online Recipe Book

Enchilada Sauce

Enough for 8 large enchiladas
Prep info
15 min prep + 20 min simmer
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat


  • 2 T olive oil
  • 1 T minced garlic
  • 1 t onion powder
  • 1 t dried oregano
  • 2 t chili powder (to taste)
  • 1 t dried basil
  • 1/4 t freshly ground black pepper
  • 1/4 t salt
  • 1 t ground cumin
  • 1/2 t dried parsley (or 1/2 T fresh)
  • 1/2 c salsa
  • 225 g tomato paste
  • 2 c stock (preferably double-strength Mexican chicken stock)


Heat the oil in a large saucepan over medium heat.

Add the garlic and saute for 1 to 2 minutes.

Add onion powder, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato paste.

Mix together and then stir in stock to desired consistency. 

Bring to a boil, reduce heat to low and simmer for 15-20 minutes.

Use in place of canned enchilada sauce.


Note: Apparently I used 5 t chili powder previously, but the chili powder we have here is much, much stronger than any I've ever had before, so use more if your chili powder isn't super-concentrated.