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Mexican Food : A Way of Life for Tracey Walton

Mexican Food : A Way of Life for Tracey Walton

Everyday could be Taco Tuesday in my house. I take my chips & salsa seriously too! Sometimes you need more than just a taco and some chips to satisfy your Mexican food obsession though. That's when it's time to go for the whole enchilada! Inspired by The Pioneer Woman's original recipe, this sauce comes together really quickly with just a few ingredients you probably have in your pantry.  

Bold prediction: You will never buy Enchilada Sauce in a can again!

I’ve used it with chicken, beef, and plain cheese enchiladas. It makes a great base for an enchilada soup too. It lasts about a week in your refrigerator or you can make a big batch and freeze it for later. Just reheat it whenever a recipe calls for it! Enough talk, let’s get to the recipe!


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped onions
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons Do You Bake Enchilada Dip & Seasoning Blend
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 chicken bouillon cube
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups of water plus 3/4 cup chicken stock
  • Two 8-ounce cans of tomato sauce



Heat the oil in a medium saucepan over medium heat.

Add the onions, peppers, and garlic to pan.

Cook until soft, about 2 minutes. Next, add the Enchilada Dip & Seasoning Blend and cayenne, bouillon cube and some salt and pepper and cook until the spices start to darken, about 2 minutes.

Sprinkle in the flour, stir to combine and cook it for another minute. Slowly stir in the stock and allow the liquid to thicken. Add water and tomato sauce and let liquid come to a boil.

Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.

Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (If you don’t have an immersion blender, you can transfer it to a regular blender to puree it; just make sure the sauce is cooled completely since blending hot liquids is dangerous!)

By Tracey Walton, Master Ambassador with Do You Bake?

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