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    You are in: Home / Low-cholesterol / Enchilada Sauce Recipe
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    Enchilada Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 30, 2013

      This one is good alone, and very good when sour cream is added.

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    • on October 31, 2011

      This is so easy to do. The taste is really good. I made it to use in Creamy Cheesy Chicken Enchiladas Thanks dandelionleaf :) Made for PAC Fall 2011

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    • on October 21, 2011

      This is indeed a thick spicy sauce. It has a beautiful color and tastes terrific! I made this in advance to go with Beefy Bean Enchiladas. Thanks for sharing. Made for PAC Fall 2011.

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    • on October 17, 2011

      This makes a nice thick, spicy, deep red enchilada sauce. Mine was probably a bit more spicy than originally intended, since I doubled the recipe and about half of my tomato sauce was the spicy El Pato variety. I only added about half of the flour paste that I had made, since I think that my sauce would've turned into a pudding if I added the whole doubled flour amount. I liked the added touch that the cocoa powder gives the sauce. The double batch was plenty of sauce for a 9x13" dish of chicken and cheese enchiladas (both for dipping the tortillas and saucing the rolled enchiladas). Thanks for posting! Made for PAC Fall 2011

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    Nutritional Facts for Enchilada Sauce

    Serving Size: 1 (109 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 48.3
     
    Calories from Fat 7
    16%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 517.5 mg
    21%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.9 g
    15%
    Protein 2.2 g
    4%

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