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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 389g Recipe makes 2 cups) |
||
| Calories 236 | ||
| Calories from Fat 121 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 833mg | 34% | |
| Potassium 1064mg | 30% | |
| Total Carbohydrate 28.5g | 9% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 11.7g | ||
| Protein 6.2g | 12% | |
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Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 5 teaspoons red chili powder
- 1 1/2 teaspoons cumin
- 2 teaspoons garlic powder
- 6 ounces tomato paste
- 2 1/4 cups water
- salt and pepper
Directions
1
Melt butter/margarine in a sauce pan.2
Make a roux by browning flour in melted butter/margarine.3
Add spices and tomato paste; stir until well blended into roux.4
Add water gradually, stirring constantly.5
Heat until boiling.6
Continue simmering and stirring until desired thickness is achieved.7
Taste every so often and adjust spices as needed.8
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.9
Place pan in oven and cook until enchiladas are done.
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Featured Reviews for This Recipe
From: Kalija
On Dec 28, 2008
I made this tonight when I realized that I forgot to buy enchilada sauce - I will never buy it in a can again! This was easy AND delicious. I always have these ingrediants on hand and I can't believe I've been wasting my money on canned sauce when I could make this! Thanks for the recipe - I will be making this over and over.
From: adopt a greyhound
On Dec 28, 2008
I made this to use in Wet Burritos. It is very good and freezes well. Good to have on hand for use in other recipes too.
From: ~SwoR~
On Jan 27, 2003
This is great! I made it with clarified butter and used almost 3 cups of water so I could let it simmer/warm for a couple of hours, but I tried it as soon as it was done (before the extra water) and it was more flavorful than what you get from, say Taco Bell or something. It does need more salt than you would think, but I do tend to use more salt than most people. It took less than 10 minutes to make. We used it as a sauce for bean burritos, enchiladas and pintos and cheese. Can't wait to share this recipe with my sister.
From: Ladybug II
On Jan 26, 2003
This was delicious.. I added some extra chili powder and added a bit of chicken stock for the water.. I also added some cayenne pepper to spice it up a bit more .. but excellent..
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