Blended Enchilada Sauce
Making enchilada sauce can most certainly be done without a blender as it is primarily a combination of dry spices, water and oil. But making it in a blender pulls this delicious sauce together super fast and the consistency ends up silky smooth. The heat level of this sauce is mild and is a great starter sauce. If you prefer a spicier sauce feel free to adjust the amount of cayenne pepper or add a few drops of your favorite hot sauce before blending.
Per serving :
Calories: 67
Fat: 6 g
Carbs: 5 g
Protein: 1 g
Ingredients
Units:
- Water - 8⅝ oz
- Olive Oil - 1¾ oz
- Tomato Sauce - 7⅞ oz
- All Purpose Flour - 5/8 oz
- Chili Powder - 1 oz
- Ground Cumin - 1/8 oz
- Garlic Powder - 0.06 oz
- Onion Powder - 0.04 oz
- Black Pepper - 0.04 oz
- Salt - 1/8 oz
- Cayenne Pepper - 0.02 oz
Servings
10 servingsNutrition Facts
| Serving Size 1 serving (about 58g) | ||
| Amount per serving | ||
| Calories 67 | Calories from Fat 54 | |
| % Daily Value* | ||
| Total Fat 6g | 9% | |
| Saturated Fat 1g | 4% | |
| Cholesterol 0mg | 0% | |
| Sodium 382mg | 16% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 2g | 6% | |
| Sugars 2g | ||
| Protein 1g | ||
| Vitamin A 4% | Vitamin C 3% | |
| Calcium 2% | Iron 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. |
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