Enchilada Sauce Recipe
Servings: 1
Ingredients
- 1/2 tsp Dry chopped garlic (or possibly 2 gloves fresh, chopped)
- 3 Tbsp. Pareve margarine
- 3 Tbsp. Chilli Pwdr (the original recipe called for 6 Tablespoons!)
- 1 can (14.5-ounce) Stewed tomatoes-including liquid (mashed fine)
- 3 ounce Tomato paste
- 1 c. Vegetable Stock (I used the osem cubes)
- 1 c. Water Salt and pepper to taste
Directions
- Saute/fry garlic in margarine. Add in chili pwdr, stirring well to make a paste.
- Do not let this burn - keep stirring!
- Gradually add in the remaining ingredients that have been mixed together prior to this step) Add in this liquid slowly, and stir well. Rather like making a white sauce.
- Cook over a medium heat, stirring till desired consistency. Adjust seasonings.
- Store in refrigerator
- Makes approx 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 609g | |
| Calories 307 | |
| Calories from Fat 46 | 15% |
| Total Fat 5.37g | 7% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 2122mg | 88% |
| Potassium 1254mg | 36% |
| Total Carbs 56.96g | 15% |
| Dietary Fiber 10.4g | 35% |
| Sugars 27.96g | 19% |
| Protein 12.32g | 20% |
