Melt butter/margarine in a sauce pan.
Make a roux by browning flour in melted butter/margarine.
Add spices and tomato paste; stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed.
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
Place pan in oven and cook until enchiladas are done.
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|Serving Size: 1 recipe (335g)|
|Recipe Makes: 0|
|Calories from Fat: 234 (68%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 61mg||19 %|
|Sodium 305mg||11 %|
|Potassium 392.1mg||10 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 21.1g|
|Protein 5.3g||8 %|
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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: 342
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