Gluten Free Enchilada Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick enchilada sauce with warm spices including cumin and chili powder, thickened with gluten-free flour and made with chicken broth. Rich enough for restaurant-quality enchiladas in under 10 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 Tablespoons chili powder (hot or mild)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano leaf
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten free flour (see notes)
- 1/4 cup tomato paste
- 2 cups chicken stock or broth
At a glance
PER SERVING · TIME 12M
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
- 7m
- Sodium
- 1144mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.