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!"
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45 m servings 100 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 114 Ratings

Most helpful positive review

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.

Most helpful critical review

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 sa...

Most helpful
Most positive
Least positive

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...

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 i...

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.

My first time making this enchilada sauce was a big success! I may add more chipotle for a little extra zing next time, but you can bet I'll be making it again very soon. I suggest doubling or...

This has been my favorite recipe for enchilada sauce since I first made it. I never have liked the cans of enchilada sauces you buy in the store.

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