Tuesday, August 2, 2011

Red Enchilada Sauce~Top your favorite enchiladas

My hubby wanted some enchiladas for Sunday dinner.  I don't like the canned enchilada sauce so I set out to find a homemade sauce to try.  I quickly found one that I had bookmarked from Pam at For The Love of Cooking.  She has the most amazing recipes and I love browsing through her blog when I'm looking for something special.  I topped our Beef Taco and Cheese Enchiladas with the sauce, and they were great.  I will share that recipe with you tomorrow.


1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey

In a medium sauce pan over medium heat, heat up the canola oil.  Add the yellow onion, salt, and pepper and cook for 5 minutes.  Add the garlic, chili powder, cumin, and oregano and cook for 1 minute.  Crush the tomatoes by hand and add them to the pan.  Add the honey and stir well.  Bring to a simmer, cover, and turn heat to low.  Simmer for 30 minutes, stirring occasionally.

After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly.  Puree in a food processor in two batches, being careful not to overfill since the liquid is hot.  Use on your favorite enchiladas or Mexican dish.  Enjoy!


  1. Thanks for this recipe Rhondi. I agree with you. I'd rather have a homemade sauce anyday! Saving this one for sure! Have a great day!

  2. Thanks for your kind words. I am so glad you guys liked the sauce as much as we did. Looking forward to seeing your enchilada recipe! Thanks for the link back to my site.

  3. I am absolutely with you on the sauce. Store-purchased enchilada sauce is just not the same!

  4. This looks yummy. I have been on the hunt for a good sauce!


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