Enchilada Sauce

2
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"It is very spicy with a delicious smokey flavor. Soak chiles and sundried tomatoes over night. Yields 2 cups"

Original recipe yields 2 servings
OK

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 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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