Texas Enchilada Sauce

Texas Enchilada Sauce

85 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sue
Recipe by  Sue

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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 (85)

Rate This Recipe
Esmee
51

Esmee

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
38

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!

SABE11
29

SABE11

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!

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Nutrition

Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet

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The Best Red Enchilada Sauce

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