Tomato Enchilada Sauce Recipe
Servings: 4 Servings
Ingredients
- 2 tablespoons cooking oil canola, vegetable, etc.
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder add more for extra spicy
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 cup low-sodium chicken broth or substitute with vegetable broth
- 8 ounces tomato sauce
Instructions
- Heat the oil over medium heat and whisk in flour until to combined. Cook for 2-3 minutes.2 tablespoons cooking oil, 2 tablespoons all-purpose flour
- Add chili powder, salt, garlic powder, oregano, and cumin. Whisk to combine and cook for an additional 30 seconds.½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon ground cumin, 2 tablespoons chili powder
- Add the chicken broth and tomato sauce.1 cup low-sodium chicken broth, 8 ounces tomato sauce
- Whisk and ensure flour and spices are evenly distributed.
- Continue to cook over medium heat until sauce reaches desired thickness.
- Pour sauce over prepared enchiladas and bake.
- Save any unused portions in a jar or other airtight container in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of about half a cup enchilada sauce. Actual calories will vary.
- The sauce can be stored in a sealed container, in your fridge, for up to three days.
Nutrition Facts
Tomato Enchilada Sauce Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
106
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
1
mg
0
%
Sodium
844
mg
35
%
Potassium
269
mg
8
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1436
IU
29
%
Vitamin C
4
mg
5
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
