candi's enchilada sauce

Name: Candi's Enchilada Sauce
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 can(s) tomato sauce (28 oz); 2 can(s) diced tomatoes (15 oz); 1 tablespoon(s) dried oregano; 1/2 teaspoon(s) cayenne pepper; 1 teaspoon(s) beef stock (granules); 1 teaspoon(s) black pepper; 1 teaspoon(s) cumin; 1 teaspoon(s) paprika; 1 teaspoon(s) salt; 1 tablespoon(s) fresh garlic; 1 medium onion, diced; 1/2 small green bell pepper

(4 RATINGS)

1.50K Pinches 12 Photos

Candi Hummer

Silver Springs, NV

Updated on Feb 19, 2020

I'm more into flavor than I am fire! My folks can't eat the canned stuff (it bothers me too). So I made this and they love it and it does not bother them at all!! Enjoy!

Rate

Blue Ribbon Recipe

This enchilada sauce is fresh, hardy and has bright flavors. It's a little spicy with notes of fresh garlic, bell pepper, and onion. The blend of spices makes it delicious! We served this with chicken, cheese and onion enchiladas and it was fabulous. If you're serving a crowd, cook a double batch and keep it warm in a Crock Pot. Canned sauces are great, but when fresh veggies are available it's fun to make a fresh sauce.

— The Test Kitchen

prep time 10 Min

cook time 30 Min

method Stove Top

yield 12 +

Ingredients

1 can tomato sauce (28 oz)
2 cans diced tomatoes (15 oz)
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon beef stock (granules)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 tablespoon fresh garlic
1 medium onion, diced
1/2 small green bell pepper

How To Make candi's enchilada sauce

Step 1

Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.

Step 2

Add all ingredients to a heavy pan.
Step 3

Simmer for 30-45 minutes stirring regularly so not to burn.
Step 4

Let cool. Store in fridge for up to 2 weeks.
Step 5

I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!
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