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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 340g Recipe makes 2 1/2 cups) |
||
| Calories 362 | ||
| Calories from Fat 193 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.5g | 33% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 5mg | 1% | |
| Sodium 1770mg | 73% | |
| Potassium 1624mg | 46% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 9.8g | 39% | |
| Sugars 17.9g | ||
| Protein 11.8g | 23% | |
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Directions
1
In a saucepan, heat oil and add flour; smoothing and stirring with a wooden spoon for approximately 1 minute.2
Add chili powder and cook for 30 seconds.3
Add chicken stock, tomato paste, oregano and cumin.4
Stir well and bring to a boil.5
Reduce heat to low and cook for 15 minutes.6
The sauce will thicken and smooth out.7
Adjust seasonings, as desired.
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Featured Reviews for This Recipe
From: Picholine
On Nov 10, 2008
Excellent sauce! My husband said he's never had better enchiladas. I subbed butter for vegetable oil and used garlic salt instead of plain slat.
From: ellie444
On Aug 8, 2004
Great sauce. I loved that it was heavy, like it should be and not thin like the canned junk. The cooking of the chili powder did tend to make the flavor bloom better. Thank you and I hope you get back to Texas. Keep'em coming. Elizee9
From: Monica in PA
On Jun 17, 2003
I really liked this sauce. By "cooking" the chili powder with the oil and flour, the flavor was great. I did have to add more salt.
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