Spicy Sauce for Enchiladas

    20 minutes

    Roll some tortillas with a stuffing of cooked beef, chicken or beans and then top them with this spicy sauce.

    839 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1/2 onion, minced
    • 1/2 teaspoon dried oregano
    • 2 1/2 teaspoons chilli powder
    • 1/2 teaspoon dried basil
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground cumin
    • 1 teaspoon dried parsley
    • 4 tablespoons pre-made salsa
    • 180g passata
    • 1 1/2 cups water

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chilli powder, basil, black pepper, salt, cumin, parsley, salsa and passata.
    2. Mix together and then stir in the water. Bring to the boil, reduce heat to low and simmer for 15 to 20 minutes.

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    Reviews in English (713)


    Altered ingredient amounts. This recipe is great. Like other reviewers, I will no longer be using bottled enchilada sauce. I did cut the chilli powder in half, since my family does not like really spicy things. It turned out to be the perfect amount of spice for us. The first time I made this, I used passata and it was very watery. The second time I made it, I used tomato puree. It worked out so much better!!! The sauce was not watery like when I used the passata.  -  08 Oct 2008


    Something else. This recipe makes an excellent enchilada sauce with a few changes: 1) use chicken stock instead of water 2) blend the salsa to make it smooth 3) double the chilli powder and 4) cook the sauce for several hours, adding stock to maintain a smooth consistency.  -  08 Oct 2008


    I didn't care for the chunky texture the salsa gave, so I used a hand blender to smooth out the sauce. I have to say this was so easy and I will not bother to purchase bottled sauce any longer.  -  08 Oct 2008