Enchilada Sauce

Enchilada Sauce

Enchilada Sauce

Serving Size: Makes 3 1/2 cups

Enchilada Sauce

This may not be totally authentic but it is easy and it tastes great. Try it with your favorite enchilada dish.


  • 1 small onion, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 3 cups tomato puree
  • 1/2 cup water
  • 1/2 teaspoon sea salt


  1. Heat oil in medium pan over medium-low heat.
  2. Add onion and sauté 5 to 7 minutes, or until onion is golden brown.
  3. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute.
  4. Add remaining ingredients. Bring to a boil and simmer 15 minutes.


Recipe adapted from The Vegetarian Mother's Cookbook copyright © 2005.


Cathe Olson

Author: Cathe Olson

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother’s Cookbook. Visit Cathe’s blog at http://catheolson.blogspot.com.

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