The Recipe Critic · by Alyssa Rivers
Homemade Enchilada Sauce
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 8%
CARBS 17G28% OF CAL
5G FIBER6G OTHER6G TOTAL SUGAR
FAT 20G73% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade enchilada sauce made from scratch with tomato sauce and warm spices. Thicker and more flavorful than canned versions.
condimentmexican🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 3- 1/4 cup olive oil
- 2 Tablespoons Flour
- 3 Tablespoons Chili Powder
- 1 15 ounce can tomato sauce
- 1 1/2 cups vegetable stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- salt and pepper
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 8%
CARBS 17G28% OF CAL
5G FIBER6G OTHER6G TOTAL SUGAR
FAT 20G73% OF CAL
3G SAT17G 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
- 1553mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.