Real Recipes From Real Home Cooks ®

candi's enchilada sauce

(4 ratings)
Blue Ribbon Recipe by
Candi Hummer
Silver Springs, NV

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!

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 @kitchencrew
(4 ratings)
yield 12 +
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For candi's enchilada sauce

  • 1 can
    tomato sauce (28 oz)
  • 2 can
    diced tomatoes (15 oz)
  • 1 Tbsp
    dried oregano
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
    beef stock (granules)
  • 1 tsp
    black pepper
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
    fresh garlic
  • 1 md
    onion, diced
  • 1/2 sm
    green bell pepper

How To Make candi's enchilada sauce

  • Canned tomatoes, onion, garlic, and bell pepper in a food processor.
    Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
  • Spices and other ingredients added to a pan.
    Add all ingredients to a heavy pan.
  • Enchilada sauce simmering on the stove.
    Simmer for 30-45 minutes stirring regularly so not to burn.
  • Enchilada sauce in a resealable container.
    Let cool. Store in fridge for up to 2 weeks.
  • Enchilada sauce poured over enchiladas.
    I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!