Enchilada Sauce

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paulheaton79
Posted by
filed under Soups

Soups
  
Serving size: 1/3 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 50 (2% DV)
Fat: 3g (5% DV)
Carbohydrates: 4g (1% DV)
Protein: 2g (3% DV)
Ingredients:  Makes 12 servings (4-0/1 cups)
3  tablespoons
 
2 
 
1/4  cup
 
1  teaspoon
 
1  cup
 
2  cups
 
8  ounces
 
2  tablespoons
 
3  tablespoons
 
1  teaspoon
 
1/2  teaspoon
 
1-1/2  teaspoons
 

Tip: For nutritional information on all the ingredients in Enchilada Sauce just click on each ingredient name. Then adjust the serving size for any Enchilada Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
cover 3 dried new mexico chilis, stemmed and seeded with water. Bring to a boil, reduce to simmer for 10 minutes. Reserve 1 cup of water from peppers.
2
Put peppers, onion, and garlic in blender. Add the 1 cup warm water.
Blend until a fine puree.
3
mix flour, salt and cumin together. Put the oil into pan over medium high heat. Add the flour mixture, stirring constantly so it does not clump.
Cook until a fine paste is formed. Add the chicken broth and blended pepper mix. Cook and stir until mixture boils. Reduce heat to simmer. Add the tomato paste, stir in. Simmer for 10-15 minutes. Sauce should thicken a little while simmering. Stir occasionaly.
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