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Texas Enchilada Sauce

Texas Enchilada Sauce

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



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


  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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Esmee Williams

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.

Carrie Magill

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 to be interesting, but not too hot to eat. I used this with a copycat recipe for Taco Bell enchiladas, and the results were 100 times better than any fast food place or restaurant! The sauce really made the meal, and a half recipe made enough for 5 large enchiladas (and we used a lot of sauce). Truly this is a must have for any Mexican or Tex-Mex meals we make in the future!


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 tomatoes or thin it out with broth. Also, I used 1/4 cup chili powder because I didnt want the heat to be overpowering, and it came out just right!