Red Enchilada Sauce
Per ServingRed Enchilada Sauce |
||
|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 1/4 cup | ||
| Calories | 70 | |
| Fat | 6 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 5 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Potassium | 105 | mg |
| Protein | 1 | g |
| Phosphorus | 15 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 1 | ||
- Makes: 10 servings
- Serving Size: 1/4 cup
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
| 4 | Tbsp. | olive or canola oil, divided |
| 4 | cloves garlic, minced | |
| 2 | cups | Red Chile Puree (see link below), or store-bought puree |
| 2 | Tbsp. | whole-wheat flour |
| 1 | tsp. | kosher salt |
Directions
- In a large skillet, heat 2 Tbsp of the oil over medium heat. Add the garlic and sauté until soft, about 1 to 2 minutes. Add the Red Chile Puree. Bring to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes, until the flavors are well blended. Set aside.
- In a small bowl, gradually combine the remaining oil with the flour. Stir to create a thick paste.
- Increase the heat of the large skillet to medium. Gradually stir the flour paste into the chile sauce. Add the salt. Reduce the heat and simmer, stirring, for 6 to 8 minutes, until thick and smooth. Serve immediately or let cool to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.
Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.
