Try this HOMEMADE ENCHILADA SAUCE recipe, or contribute your own.
Suggest a better descriptionPREP TIME: 5 MINUTES
COOK TIME: 15
MINUTES TOTAL TIME: 20 MINUTES
YIELD: 4 CUPS
You’ll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!
Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (105g) | ||
Recipe Makes: 1 | ||
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Calories: 594 | ||
Calories from Fat: 374 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 407.3mg | 14 % | |
Potassium 150.3mg | 4 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 51.8g | ||
Protein 3.9g | 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: 594
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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