Ingredients
Scale
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 teaspoon onion (minced)
- ½ teaspoon oregano
- 2 ½ teaspoons chili powder
- ½ teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- ¼ teaspoon ground cumin
- 1 teaspoon dried parsley
- A ¼ cup of salsa
- 1 (6 ounces) can tomato sauce
- 1 ½ cups water
Instructions
- In a large saucepan over medium heat, heat oil. Add garlic and stir fry for 30 seconds. Add onion, oregano, basil, chili powder, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce.
- Mix well. Stir in the water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Pour over pre-made enchiladas for baking.