Make your enchilada sauce from scratch! It takes about 15 extra minutes. Makes enough for one batch of enchiladas.
Heat oil in saucepan over medium heat, add flour, whisk until well incorporated and lightly browned, about 2 minutes.
Whisk in chili powder, garlic powder and cumin followed by chicken broth, tomato paste, and oregano. Season with salt to taste.
Increase heat to medium-high, let sauce come to simmer and cook, whisking occasionally, until slightly thickened and smooth, about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 431 (76%)|
|Amt Per Serving||% DV|
|Total Fat 47.9g||64 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 4mg||1 %|
|Sodium 2579.3mg||89 %|
|Potassium 904.1mg||24 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13.8g|
|Protein 20.3g||29 %|
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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: 570
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