Tastes Better From Scratch · by Lauren Allen★ 5.0 (531)
Red Enchilada Sauce
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 5%
CARBS 8G36% OF CAL
3G FIBER3G SUGAR2G OTHER
FAT 6G64% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade enchilada sauce made from chili powder, cumin, and tomato sauce. Spiced and aromatic, used to coat enchiladas and other Mexican dishes.
condimentmexican🥄 saucepandairy free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 Tablespoons oil ((vegetable, canola, or avocado oil))
- 2 Tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 Tablespoon ground cumin
- 1/2 teaspoon Dried oregano
- 2 cups low-sodium beef broth
- 2 1/2 cups tomato sauce
- 1 clove garlic (, minced)
- salt (to taste)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 5%
CARBS 8G36% OF CAL
3G FIBER3G SUGAR2G OTHER
FAT 6G64% OF CAL
1G SAT5G 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
- 748mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.