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Have you made Enchilada Sauce - Mexican Style?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 136
% Daily Value**
Total Fat 9g
14%
Saturated Fat 4g
7%
Unsaturated Fat 1g
Cholesterol 16mg
5%
Sodium 716mg
30%
Total Carbohydrate 13g
4%
Dietary Fiber 5g
20%
Sugars 4g
Protein 6g
Vitamin A  88%Vitamin C  63%
Calcium  9%Iron  21%
Potassium  21%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Enchilada Sauce - Mexican Style

Date Added: July 17, 2009

Ingredients:

1 Cup Chicken Stock , preferably homemade
1 Ounce Butter or margarine Softened
2 Tablespoons Tomato Paste (6 ounce)
1/8 Teaspoon Pepper black, cracked
1/4 Teaspoon Salt pepper, and tabasco to taste
6 Tablespoons Chili Powder (optional)
1 Cup Water (Ice) to 1/2
2 Cloves Of Garlic peeled
14 Ounces Plum Tomatoes canned
1/2 Cup Cilantro fresh
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Directions:

1. Use the metal blade of the food processor.

2. With the motor running, drop the garlic through the feed tube to mince.

3. Saute the garlic in the butter over medium heat in a medium (2 quart) saucepan for 1 - 2 minutes Reduce the heat to low.

4. Stir in the chile powder. Cook, stirring constantly, for 2 - 3 minutes to remove the raw taste - don't let it burn.

5. Set aside off the heat. Mash the tomatoes with a fork.

6. Stir the tomatoes, tomato paste, chicken stock, water, salt and pepper together.

7. Add to the chile powder in the saucepan. Set over medium heat.

8. Simmer, stirring frequently, for 10 minutes Adjust seasonings.

9. Use the metal blade of the food processor to mince cilantro.

10. Stir into the sauce after the sauce has finished cooking.

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Dietary Notes:
This recipe is low-cholesterol with 16mg per serving

This recipe is high in Vitamin A with 88% of your daily recommended intake per serving. This recipe is high in Vitamin C with 63% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Tomato, MSG, Poultry, Garlic, Hot Pepper, Cilantro allergies.
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