Try this Enchilada Sauce recipe, or contribute your own.
Suggest a better description2 Tbsp vegetable oil $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.30
2 cups water $0.00
3 oz. tomato paste $0.27
½ tsp cumin $0.03
½ tsp garlic powder $0.03
¼ tsp cayenne pepper $0.02
¾ tsp salt $0.03
INSTRUCTIONS
Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling. After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly. Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use .Enchilada sauce can be poured over enchiladas, burritos, stuffed poblanos, or used in casseroles for extra flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1037 | ||
Calories from Fat: 976 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.5g | 145 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 59.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 98mg | 3 % | |
Potassium 1014mg | 27 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 14.8g | ||
Protein 4.3g | 6 % | |
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: 1037
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