Photo: Markus Spiske
Texas Enchilada Sauce
12 ingredients
15 min + 30 min
6 to 8 servings
openrecipes
"Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!"
Estimated Nutrition (whole recipe, rough)
230
Calories
5g
Protein
13g
Fat
26g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (6.5 ounce) cans tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 1/3 cup chili powder
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 onion, minced
- 1 green bell pepper, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes