Enchilada Sauce
Created by MsPia on February 14, 2015
- Servings: 2
- Prep Time: 15m
- Cook Time: 30m
- Recipe #17376
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 5 Chiles de arbol
- 1 1/2 teaspoons cumin
- 2 teaspoons garlic powder
- 6 ounces sun-dried tomatoes
- 2 1/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Soak chiles and sundried tomatoes in water over night.
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Step 2: Place in a blender and blend well.
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Step 3: Melt butterin a sauce pan.
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Step 4: Make a roux by browning flour in melted butter.
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Step 5: Add spices; stir until well blended into roux.
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Step 6: Add the blended chiles and sundried tomatoes gradually, stirring constantly.
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Step 7: Heat until boiling.
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Step 8: Continue simmering and stirring until desired thickness is achieved.
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Step 9: Taste every so often and adjust spices as needed.
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Step 10: Once desired consistency and taste is reached.
Nutritional Facts
- 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