Texas Enchilada Sauce Recipe - Allrecipes.com
Texas Enchilada Sauce Recipe
  • READY IN 45 mins

Texas Enchilada Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

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.

 
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.

 
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!

 
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!

 
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.

 
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.

 
Mar 17, 2006

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

 
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.

 

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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.

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