Tuesday, July 28, 2009

Easier Enchilada Sauce

I've developed an easier version my enchilada sauce, which originally appeared here: http://chefholly.blogspot.com/2006/06/vegetarian-black-bean-enchiladas-about.html.

And this is a variation of my original enchilada recipe: http://chefholly.blogspot.com/2007/07/variation-of-black-bean-enchiladas.html.

This sauce does not require a batch of freshly made salsa, but it tastes just as good! Here's how I make it.


  • 2 cups of canned crushed tomatoes
  • 1 cup of water
  • 2-3 Tbs chili powder (or to taste)
  • 2-3 tsp ground cumin (or to taste)
  • 1-2 tsp garlic powder (or to taste)
  • 1 Tbs dried oregano leaf (or to taste)
  • Place all ingredients into sauce pan and stir to mix completely.
  • Taste. Add more spices if necessary.
  • Heat throughly.
That's it! :)

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At 7:13 PM, Anonymous Rachael said...

I'm going to try this very soon. Sounds better than the canned enchilada sauce.


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