Texas Enchilada Sauce recipe

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Ingredients

2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
⅓ cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
¼ teaspoon salt
1 clove garlic, minced
1 tablespoon butter
1 onion, minced
1 green bell pepper, chopped

Nutrition Info

100.1 calories
carbohydrate: 18.2 g
cholesterol: 4.4 mg
fat: 3.4 g
fiber: 6.1 g
protein: 4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 582.4 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 to 8 servings

Recipe Note

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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