Enchilada Sauce
by laurie805
Versatile red sauce for enchiladas & tamales.
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INGREDIENTS
- 8 ounces Tomato sauce ; organic
- 1 tablespoon Chili powder
- 2 tablespoons Cornstarch
- 1/4 teaspoon Onion powder
- 1/3 teaspoon Garlic powder
INSTRUCTIONS
Whisk together the tomato sauce, chili powder, cornstarch, onion and garlic powders, and 1 1/2 cups of cold water in a saucepan. Cook and stir over medium heat until the sauce thickens, about five minutes.
Serve warm. Refrigerate leftover sauce in an airtight container and refrigerate for up to 1 week. Reheat in a saucepan over low heat, stirring with a whisk, until warm.
Freezes well.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (80g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 33 | ||
| Calories from Fat: 3 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 409.6mg | 14 % | |
| Potassium 278.7mg | 7 % | |
| Total Carbohydrate 7.4g | 2 % | |
| Dietary Fiber 1.6g | 7 % | |
| Sugars, other 5.8g | ||
| Protein 1.2g | 2 % | |
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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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Calories per serving: 33
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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