Candi's Enchilada Sauce

★★★★★ 4 Reviews
nvmommyx6 avatar
By Candi Hummer
from 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
serves 12+
prep time 10 Min
cook time 30 Min
method Stove Top


  •   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
  •   1 tsp
  •   1 tsp
  •   1 Tbsp
    fresh garlic
  •   1 medium
    onion, diced
  •   1/2 small
    green bell pepper

How To Make

  • 1
    Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
  • 2
    Add all ingredients to a heavy pan.
  • 3
    Simmer for 30-45 minutes stirring regularly so not to burn.
  • 4
    Let cool. Store in fridge for up to 2 weeks.
  • 5
    I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!