Sauce for enchilads.
1. In a large stock pot or dutch oven add all ingredients and bring to aboil. Lower the heat and simmer for 20-25 minutes or until the chile's havereconstituted.
2. Blend all ingredients in a blender.
3. That's really it! If you have any leftover sauce save it and use overeggs for huevos rancheros or to incorporate into homemade posole.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 8 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 3.5mg Potassium: 37.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g
Recipe Author: Little bit of Spain
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (-833g) | ||
Recipe Makes: -1 Servings | ||
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Calories: -124 | ||
Calories from Fat: -124 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -1.5g | -2 % | |
Saturated Fat -0.3g | -1 % | |
Monounsaturated Fat -0.5g | ||
Polyunsanturated Fat -0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium -730.6mg | -25 % | |
Potassium -1311.9mg | -35 % | |
Total Carbohydrate -21.7g | -6 % | |
Dietary Fiber -6.6g | -27 % | |
Sugars, other -15g | ||
Protein -8.9g | -13 % | |
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. |
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