Spend with Pennies · by Holly Nilsson★ 4.9 (35)
Enchilada Sauce
NUTRITION · PER SERVING20M COOK
CAL 2%·PRO 2%
CARBS 3G38% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 2G62% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade enchilada sauce with layers of chili powder, cumin, and oregano in a tomato and broth base. Used to coat and flavor enchiladas and other Tex-Mex dishes.
condimentmexican🥄 saucepandairy free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 30 ounces tomato sauce (two 15 ounce cans)
- 3 cups chicken broth
At a glance
PER SERVING · TIME 20M
CAL 2%·PRO 2%
CARBS 3G38% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 2G62% OF CAL
0G SAT2G 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
- 10m
- Cook
- 10m
- Sodium
- 276mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 11mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.