Friday, March 16, 2007

Red Enchilada Sauce

I wanted to make burrito casserole but didn't feel like buying enchilada sauce so I tried to make my own with a recipe from Marey. We all really liked this. Instead of tomato sauce and salsa I used a can of organic diced tomatoes.

Burrito casserole is simply frozen burritos, enchilada sauce then cheese baked at 350 for 20 minutes.

Red Enchilada Sauce
1 tablespoon Olive Oil
2 garlic cloves, minced
1 teaspoon minced onion
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-oz. can tomato sauce
1 1/2 cups water
Directions:Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for 1-2 minutes. Add the onion, oregano, chili powder, basil, 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 15-20 minutes.

1 comment:

Marey said...

Looks yummy! Good idea for the sauce substitution, too! :)