This is soooo much better than using canned enchilada sauce. I always detect a metallic or bitter taste when using a canned sauce and this recipe, while a little labor intensive, is well worth it for the flavor of what ends up being your own home-made enchilada sauce. I've made it several times and you know you must love it if you make it more than once.
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|Serving Size: 1 Recipe (1145g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 438 (65%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 117.5mg||36 %|
|Sodium 4499.5mg||155 %|
|Potassium 998.9mg||26 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 18.2g|
|Protein 37.3g||53 %|
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Calories per serving: 670
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