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

Sue

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

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  • 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.

Nutrition Facts

100 calories; protein 4g; carbohydrates 18.2g; fat 3.4g; cholesterol 4.4mg; sodium 582.4mg. Full Nutrition
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Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/14/2003
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. Read More
(52)

Most helpful critical review

Rating: 2 stars
06/22/2011
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. Read More
(10)
120 Ratings
  • 5 star values: 73
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
10/14/2003
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. Read More
(52)
Rating: 5 stars
02/12/2004
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! Read More
(42)
Rating: 4 stars
03/03/2005
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! Read More
(32)
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Rating: 5 stars
10/06/2007
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. Read More
(24)
Rating: 5 stars
05/04/2003
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. Read More
(22)
Rating: 5 stars
03/17/2006
Great stuff. I added a pinch of cinnamon it was perfect. Read More
(15)
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Rating: 5 stars
08/15/2005
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. Read More
(13)
Rating: 5 stars
08/03/2009
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 tripling the recipe and making it ahead and freezing if you're going to be using it in other recipes. It's that good! Read More
(12)
Rating: 2 stars
06/22/2011
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. Read More
(10)
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