Texas Enchilada Sauce

Cinco de Mayo - Side Dish

Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 7

Yield: 6 to 8 servings

Texas Enchilada Sauce

Ingredients

2 (6.5 ounce) cans tomato sauce

1 (28 ounce) can crushed tomatoes

⅓ cup chili powder

1 tablespoon dried oregano

1 teaspoon paprika

2 teaspoons ground cumin

2 teaspoons ground black pepper

¼ teaspoon salt

1 clove garlic

minced

1 tablespoon butter

1 onion

minced

1 green bell pepper

chopped

Southwestern Egg Rolls

Side Dish

Directions

Step 1

In a medium saucepan combine tomato sauce crushed tomatoes chili powder oregano paprika cumin pepper salt and garlic. Cover and cook over medium heat.

Step 2

Meanwhile melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes stirring occasionally. Stir in bell pepper and cook 10 more minutes.

Nutritional Information

Texas Enchilada Sauce

Servings Per Recipe:7

Calories: 100.1

% Daily Value *

Protein: 4g 8%

Carbohydrates: 18.2g 6%

Dietary Fiber: 6.1g 24%

Sugars: 4.1g

Fat: 3.4g 5%

Saturated Fat: 1.3g 7%

Cholesterol: 4.4mg 2%

Vitamin A Iu: 3116.6IU 62%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.5mg 33%

Vitamin C: 32.2mg 54%

Folate: 33.9mcg 9%

Calcium: 86.7mg 9%

Iron: 3.9mg 22%

Magnesium: 50.2mg 18%

Potassium: 710.4mg 20%

Sodium: 582.4mg 23%

Thiamin: 0.2mg 16%

Calories From Fat: 30.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.