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Easy Enchilada Sauce

Easy Enchilada Sauce

An easy enchilada sauce recipe inspired by Emeril Lagasse.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


2 tablespoons vegetable oil
1 tablespoon all-purpose flour
¼ cup chili powder
1 ½ cups chicken broth
6 ounces tomato paste
one can
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon salt
may not be needed if your stock already has salt


Heat a medium saucepan over medium heat.

Add the oil, then add the flour and stir with a wooden spoon constantly for about one minute.

Add the chili powder and cook for 30 seconds.

Slowly incorporate the stock, tomato paste and spices.

Bring to to boil, stirring constantly and reduce heat to low and continue cooking for 15 minutes.

The sauce will thicken and become smoother.

Taste and adjust salt.


* not incl. in nutrient facts


about 6 years

I made my own chili powder using dried Ancho chilies and it turned out fabulous. Very true and authentic Mexican that would make a great taco sauce as well. Loved the fact that it's not too salty. I find the jarred or canned enchilada sauce to be nearly inedible due to the massive amounts of salt they added. This low-salt enchilada sauce will be made over and over. It freeze well too, I put it in an ice cube tray then into a zipper bag so it's easy to pop out a cube or two whenever I need it.

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 9553% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 490mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 30% Vitamin C 13%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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