Tip: Another recipe with the exact-same name "Enchilada Sauce" ranks higher.
Try this Enchilada Sauce recipe, or contribute your own. "Bell pepper" and "Vegetables" are two of the tags cooks chose for Enchilada Sauce.
Cover ancho chili with boiling water in small bowl; let stand until softened, 10-15 minutes. Drain. Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram, and allspice in food processor or blender until almost smooth. Spray small skillet with cooking spray; heat over medium heat until hot. Fry sauce and bay leaf over medium heat until thickened to a medium consistancy; discard bay leaf and season to taste with salt. Serve hot. Per serving: 14 Calories; less than one gram Fat (9% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
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