This one had the most reviews, all of which were positive, so I thought it was a safe bet. And, it was. It turned out really well, and it was really easy.
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon minced onions
- 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) cans tomato sauce
- 1 1/2 cups water
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add 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.
- Use in place of canned enchilada sauce.
**Jillian note: I added more cumin than it called for, just because I know my family loves cumin. And, I used picante sauce because we were out of salsa. Also, I would suggest measuring out all the spices and mixing them together in a bowl before you start to make it easier on yourself. Enjoy!