Enchilada Sauce
Recipe: #17376
February 14, 2015
"It is very spicy with a delicious smokey flavor. Soak chiles and sundried tomatoes over night. Yields 2 cups"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (381.9 g)
- Calories 163.2
- Total Fat - 12.2 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.5 mg
- Sodium - 1283.8 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 1.8 g
- Sugars - 2.4 g
- Protein - 2.5 g
- Calcium - 41.5 mg
- Iron - 1.6 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak chiles and sundried tomatoes in water over night.
Step 2
Place in a blender and blend well.
Step 3
Melt butterin a sauce pan.
Step 4
Make a roux by browning flour in melted butter.
Step 5
Add spices; stir until well blended into roux.
Step 6
Add the blended chiles and sundried tomatoes gradually, stirring constantly.
Step 7
Heat until boiling.
Step 8
Continue simmering and stirring until desired thickness is achieved.
Step 9
Taste every so often and adjust spices as needed.
Step 10
Once desired consistency and taste is reached.
Tips & Variations
No special items needed.
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