This heart-healthy, homemade enchilada sauce is easy to make and will make any type of enchilada a family favorite.
Calories131 Per Serving
Protein4g Per Serving
Fiber3g Per Serving
|Total Fat||7.7 g|
|Saturated Fat||0.6 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.2 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||3 g|
2 vegetable, 1/2 other carbohydrate
2 Tbsp. vegetable or canola oil
1 Tbsp. whole-wheat flour
6 oz. canned, no-salt-added tomato paste
1 cup low-sodium chicken or vegetable broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. brown sugar blend
In medium saucepan, heat oil over medium heat. Stir flour in and stir until smooth.
Gradually, stir in tomato paste, broth, chili powder, cumin, onion powder, garlic powder and brown sugar blend.
Bring to a boil, stirring occasionally. Reduce heat and simmer until thickened, approximately 5-10 minutes. Serve.