Texas Enchilada Sauce Recipe

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Most Helpful Positive Review

Oct 14, 2003

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.

—Esmee

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Most Helpful Critical Review

Jun 22, 2011

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.

—lolamares

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107 Ratings

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Feb 12, 2004

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!

—Carrie Magill

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Mar 03, 2005

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!

—SABE11

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Oct 06, 2007

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.

—msrain

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May 04, 2003

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.

—Elaine Mical

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Mar 17, 2006

Great stuff. I added a pinch of cinnamon, it was perfect.

—FUN4REGINA

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Aug 15, 2005

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.

—theveggieone

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Nutrition

Calories
100 kcal
5%

Carbohydrates
18.2 g
6%

Cholesterol
4 mg
1%

Fat
3.4 g
5%

Fiber
6.1 g
24%

Protein
4 g
8%

Sodium
582 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Texas Enchilada Sauce

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 100
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 1.3g 7 %
Cholesterol 4mg 1 %
Sodium 582mg 23 %
Potassium 710mg 20 %
Total Carbohydrates 18.2g 6 %
Dietary Fiber 6.1g 24 %
Protein 4g 8 %
** Sugars 4.1g
Vitamin A 62 %
Vitamin C 54 %
Calcium 11 %
Iron 39 %
** Thiamin 16 %
Niacin 23 %
Vitamin B6 33 %
Magnesium 18 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.