Friday, May 20, 2016

Easy Enchilada Sauce




Whenever a recipe calls for “10 oz. can enchilada sauce”, I use this instead—it’s quick and 10x tastier! 

Makes more than a 10-oz. can, so maybe that’s why it’s tastier :)

My mother-in-law found this recipe on the internet, don’t remember which site!

Ingredients:
3 cloves garlic, minced 
Ingredients...Easy!
4 green onions, diced
15 oz. tomato sauce
1 ½ t. chili powder
2 t. cumin
1 t. salt
½ c. water

*Note: Could use fewer green onions, depending on how substantial they are. Alternatively could substitute with normal minced yellow onion.

Directions:
1. Puree in blender.
2. Bring to boil in sauce pan. 
    Simmer 5 minutes.

Nutrition Facts:
Ingredient
Cal.
Sod. (%RDA)
Fib. (g)
Pro. (g)
Calc. (%RDA)
Sug. (g)
Carbs (g)
15 oz. tomato sauce
140
68
7
3.5
28
14
28
4 green onions
20
0
1.5
1
4
1
4.5
1 t. salt
0
100
0
0
0
0
0
Total (a little less than 3 cups)
160 kcal
168 %
8.5 g
4.5 g
32 %
15 g
32.5 g

*Note: Nutrition facts calculated from packaging and the following website: http://nutritiondata.self.com/facts/

 I used: “Hunt’s” brand tomato sauce, and “Morton” brand salt. 

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