Candi's Enchilada Sauce

Name: Candi's Enchilada Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12+
Cuisine: Mexican
Ingredients: 1 can(s) tomato sauce (28 oz); 2 can(s) diced tomatoes (15 oz); 1 Tbsp dried oregano; 1/2 tsp cayenne pepper; 1 tsp beef stock (granules); 1 tsp black pepper; 1 tsp cumin; 1 tsp paprika; 1 tsp salt; 1 Tbsp fresh garlic; 1 medium onion, diced; 1/2 small green bell pepper

By Candi Hummer
@nvmommyx6

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, hearty 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

Rating:

★★★★★ 4 votes5

Comments:

24 Comments

Serves:

12+

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 can(s)

tomato sauce (28 oz)
2 can(s)

diced tomatoes (15 oz)
1 Tbsp

dried oregano
1/2 tsp

cayenne pepper
1 tsp

beef stock (granules)
1 tsp

black pepper
1 tsp

cumin
1 tsp

paprika
1 tsp

salt
1 Tbsp

fresh garlic
1 medium

onion, diced
1/2 small

green bell pepper
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How to Make Candi's Enchilada Sauce

Step-by-Step

Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
Add all ingredients to a heavy pan.
Simmer for 30-45 minutes stirring regularly so not to burn.
Let cool. Store in fridge for up to 2 weeks.
I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!