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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (345g) Recipe makes 3 servings |
||
| Calories 78 | ||
| Calories from Fat 14 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 480mg | 20% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 3.8g | ||
| Protein 2.9g | 5% | |
Ingredients
- 3 tablespoons chili powder
- 3 tablespoons flour
- 1 teaspoon cocoa powder
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 3 cups water
- 1 (8 ounce) can tomato sauce
Directions
1
Combine all dry ingredients in a small bowl.2
Stirring constantly, slowly add enough of the water to make a thin paste.3
Pour into pan and add rest of water.4
Cook over medium heat, stirring constantly, until mixture thickens.5
Stir in tomato sauce.6
Use in your favorite enchilada recipe.7
The amounts on the ingredients are very flexible.8
For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.9
Experiment to suit your taste, but don't leave out the cocoa.10
For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.11
cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.12
Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.
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Featured Reviews for This Recipe
From: allergic2onions
On Nov 14, 2009
This recipe is THE BEST! I am allergic to onions (including onion powder) and never get to eat mexican (or tex-mex) unless I make it myself. I can't eat any sauce out of a can. We like spicy, so I sometimes add a tiny amount of chipotle powder (1/8 to 1/4 tsp). Making it again tonight - chicken enchiladas!!
From: Chef #1443029
On Nov 10, 2009
This is an awesome sauce. We like it spicy, so I added onion powder, cumin, and more garlic salt. It is by far the best recipe I have ever tried.
From: Bethany Taylor
On Mar 27, 2007
This was EXACTLY what I was looking for. It's a rich mahogany brown color and you cannot taste the tomato sauce at all. This would also be a terrific base for chili. A mexican friend of mine suggested to dip the tortillas in a simmering mixture of water, oil and chili powder.. this worked perfectly with out making the tortillas greasy. Terrific authentic recipe.. thanks Donna!!
From: ASAmom
On Mar 24, 2005
This was great in my enchilada casserole! My daughter who hates spicey foods loved it... I did cut back on the chili powder by 1 tablespoon... My husband wasn't sure about the cocoa powder but he said he really liked the sauce and wouldn't leave it out...
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