Directions:
- In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.43 Kcal (1919 kJ) | ||
| Calories from fat | 236.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.25g | 40% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 1376.61mg | 57% | |
| Potassium | 2035.45mg | 43% | |
| Total Carbs | 49.99g | 17% | |
| Sugars | 22.97g | 92% | |
| Dietary Fiber | 12.11g | 48% | |
| Protein | 15.77g | 32% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 8.1mg | 45% | |
| Calcium | 142.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 106.96 Kcal (448 kJ) | ||
| Calories from fat | 55.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 40% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 2% | |
| Sodium | 321.2mg | 57% | |
| Potassium | 474.92mg | 43% | |
| Total Carbs | 11.67g | 17% | |
| Sugars | 5.36g | 92% | |
| Dietary Fiber | 2.83g | 48% | |
| Protein | 3.68g | 32% | |
| Vitamin C | 7.3mg | 52% | |
| Iron | 1.9mg | 45% | |
| Calcium | 33.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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