Jo Cooks · by Joanna Cismaru★ 4.7 (145)
Enchilada Sauce
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 3%
CARBS 7G29% OF CAL
2G FIBER2G SUGAR3G OTHER
FAT 8G74% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade enchilada sauce made from scratch in under 20 minutes with chili powder, tomatoes, and warm spices. A fresher alternative to canned sauce.
condimentmexican🫕 dutch ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- ¼ cup vegetable oil
- 3 tablespoon all-purpose flour
- 3 tablespoon chili powder
- 8 ounce crushed tomatoes (or tomato passata)
- 2 cups water
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 3%
CARBS 7G29% OF CAL
2G FIBER2G SUGAR3G OTHER
FAT 8G74% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 275mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.