Texas Enchilada Sauce

Texas Enchilada Sauce

87

"Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!"

Ingredients

45 m {{adjustedServings}} servings 100 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
  2. Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.
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Reviews

87
  1. 114 Ratings

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This was much better than the stuff that comes in a can. If you have the time, I would definitely recommend that the next time you make enchiladas you use this sauce.

We halved this recipe, pureed the crushed tomatoes, and left out the chunky onions and bell peppers. We ended up with an amazing thick-but-smooth, perfectly spiced red sauce! Just spicy enough...

The flavor is wonderful, but I want an enchilada sauce that is thinner, saucier, like the kind on restaurant enchiladas. Next time I will either use two cans tomato sauce in place of the crushed...