Enchilada Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold, homemade enchilada sauce made from scratch with chili powder, cumin, and spices, ready in under 30 minutes. Better than store-bought and customizable to your heat preference.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons vegetable oil (or olive oil)
- 1 tablespoon ground chili powder (see note 1)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 2-1/2 tablespoons tomato paste
- 2 cups chicken broth
- Salt and pepper
- 1 teaspoon apple cider vinegar
- Granulated sugar (optional, to taste)
At a glance
PER SERVING · TIME 20M
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
- 1535mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.