Homemade Enchilada Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade enchilada sauce made by cooking flour, chili powder, cumin, and oregano into vegetable broth and tomato sauce. It's richly spiced and far fresher than canned versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder ((*see important note!))
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 cup tomato sauce
- 1 1/2 cups vegetable stock
- Kosher salt (, to taste)
At a glance
PER SERVING · TIME 15M
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
- 10m
- Sodium
- 1229mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.