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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2 (6.5 ounce) cans
1 (28 ounce) can
ground black pepper
green bell pepper, chopped
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.
This recipe is okay. I guess if you are used to using canned enchilada sauce, this sauce is a couple of steps up. It's definately not a traditional enchilada sauce, it was more like spaghetti sauce with chile in it.
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!
This sauce is so yummy! I don't even like enchilada sauce. I made this and even used the left over on a pasta and it was still great. I have started to do a couple things different to make it healthier. I use fresh tomatoes instead of canned. For step 1 I toss all the same stuff into a blender. I do saute the onion and bell pepper. After I combine them all I don't cook them on the stove. I put the cold mixture onto the enchiladas and just heat it long enough to make it warm enough to eat It is quicker and easy. It also uses less heat so it doesn't kill as many nutrients.
Deeeelish! I added a few fresh poblanos and jalapenos that I happened to have on hand. Pureed the heck out of the sauce for a smoother texture, and viola! Great flavor.Elaine in CA.
Great stuff. I added a pinch of cinnamon, it was perfect.
Easy and yummy enchilada sauce! I thought it had just the right amount of spice and flavor. The only thing I changed was I substituted olive oil for butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Enchilada Sauce
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 31
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