Try this Red Enchilada Sauce recipe, or contribute your own.
Suggest a better descriptionHeat oil in a skillet over med-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning.
Gradually add tomato sauce, water, cumin, garlic powder, and onion salt, stirring until smooth. Continue cooking about 10 minutes, until thickened slightly. Season to taste with salt.
*I usually double, or even triple, this recipe. This will freeze well in Ziploc Freezer Bags.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 158 | ||
Calories from Fat: 141 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 306.8mg | 11 % | |
Potassium 207.8mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 2.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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