Try this Enchilada Sauce recipe, or contribute your own.
Suggest a better description1. Heat the canola oil in a saucepan on medium heat.
2. Add the flour and chili powder and stir.
3. Cook until the bright red color turns a bit brown while stirring.
4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
5. Add to your saucepan and whisk until fully mixed.
6. Cook for 8-10 minutes on medium heat until thickened.
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Serving Size: 1 (1322g) | ||
Recipe Makes: Servings | ||
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Calories: 3254 | ||
Calories from Fat: 2185 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.7g | 324 % | |
Saturated Fat 59.7g | 298 % | |
Monounsaturated Fat 116.5g | ||
Polyunsanturated Fat 48.1g | ||
Cholesterol 920mg | 283 % | |
Sodium 978.3mg | 34 % | |
Potassium 2576.8mg | 68 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 23.7g | ||
Protein 230.1g | 329 % | |
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: 3254
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