Red Enchilada Sauce
Recipe: #13012
July 06, 2014
Categories: Sauce, Tomato/Red Sauces, Tomato, One-Pot Meal, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, more
"This is such a great enchilada sauce that you can double and freeze"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (144.7 g)
- Calories 111.2
- Total Fat - 7.5 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 316.7 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 2.5 g
- Sugars - 4.5 g
- Protein - 2 g
- Calcium - 27.4 mg
- Iron - 1.2 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add vegetable oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices. Reduce heat to medium-low or low heat. Cook partially covered for around 15 minutes.
Step 2
Pour remaining enchilada sauce into a glass jar, cover tightly and refrigerate for up to two weeks.
Tips
No special items needed.
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