Enchilada Sauce

6-8
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #31102

December 14, 2018



"When I was growing up, we traveled from San Diego to Clovis, New Mexico every year to visit family. And every year we came home with a case of powdered enchilada sauce. Unfortunately, that company has gone out of business, but I am happy with this recipe as a substitute. Adapted from María Teresa Bermúdez' Mexican Family Favorites cookbook."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (95.4 g)
  • Calories 82.8
  • Total Fat - 7.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 2.1 mg
  • Sodium - 429.4 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0 g
  • Protein - 1.1 g
  • Calcium - 4.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Heat oil and brown flour. Add chili powder to water and dissolve, then add to browned flour and mix well. Add seasonings and blend.

Step 2

Bring to a bubbly boil, stirring frequently. Simmer covered for 5 minutes.

Step 3

Makes 1 1/4 cups sauce.

Tips & Variations


No special items needed.

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