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Ingredients
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¼ cup vegetable oil
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2 tablespoons self-rising flour
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2 tablespoons medium-spice Indian chili powder
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1 ½ cups water
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1 (8 ounce) can tomato sauce
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1 teaspoon dried oregano
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¾ teaspoon ground cumin
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¾ teaspoon garlic powder
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¾ teaspoon onion salt
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salt to taste
Directions
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Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce the heat to medium, and cook until flour is light brown in color, 3 to 5 minutes.
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Gradually stream water and tomato sauce into the skillet while whisking flour mixture until completely incorporated and smooth. Stir in oregano, cumin, garlic powder, and onion salt; cook until sauce has thickened slightly, 3 to 5 minutes. Season with salt.
Cook’s Note
Chili powder is available in many different spice levels, so you may need to experiment. I live in India and had to substitute because many products are not available here. I used 1/4 cup medium-spicy Indian chili powder, and it was too spicy for us, almost like Old El Paso hot enchilada sauce. So, I ended up using 2 tablespoons. It's better to start off with less and add more later if needed.
Nutrition Facts (per serving)
110 | Calories |
10g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 110 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 2g | 8% |
Sodium 485mg | 21% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 1g | 2% |
Vitamin C 5mg | 5% |
Calcium 30mg | 2% |
Iron 1mg | 7% |
Potassium 192mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.