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Enchilada Sauce

This recipe is so wonderfully simple. It makes use of leftover marinara, and with just a couple pantry ingredients, you have a brand new sauce with multiple new uses. Enchiladas, Flautas, tacos, burritos, huevos rancheros, nachos, I could go on and on. I love recipes with lots of mileage. A good jarred marinara would work just fine for this recipe as well.



Combine all ingredients and purée in a food processor, blender, or use an immersion blender. Adjust consistency with water until desired texture.

Cover and bring to a simmer over low heat for 20 minutes.

Refrigerate in an airtight container for a week.

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