A super speedy enchilada sauce with a truly authentic taste.
Source: allrecipies.com
1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, and all other ingredients into the flour mixture until smooth and continue cooking over medium head approximately 10 minutes or until thickened slightly. Season to taste with salt
(I find that it often takes significantly longer than 10 minutes)
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 741 | ||
Calories from Fat: 481 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.5g | 71 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 230mg | 71 % | |
Sodium 241.4mg | 8 % | |
Potassium 635.6mg | 17 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.9g | ||
Protein 57.4g | 82 % | |
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: 741
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