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9Ingredients
15Minutes
60Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1/2 tsp. olive oil
- 4 garlic cloves (minced)
- 1 1/2 cups chicken broth (reduced sodium)
- 3 cups tomato sauce (canned)
- 2 Tbsp. chipotle chilis in adobo sauce (chopped, to taste)
- 1 tsp. hot chili powder (Mexican, or more to taste)
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- black pepper (fresh, to taste)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol0mg0% |
Sodium670mg28% |
Potassium190mg5% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A8% |
Vitamin C2% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Bazansky 5 years ago
Excellent. I also added a small onion before the garlic and the taste was just what I wanted. Haven’t used it yet in my enchiladas. Later tonight. Cheers
Ashley 6 years ago
This sauce is absolutely amazingly delicious! Have made it several times and we love it. I keep thinking about trying another recipe just to compare but why fix something that isn't broken.
Marci Banes 6 years ago
This is a great Enchilada Sauce recipe. The only change I made was using Vegetable Broth instead of chicken broth. I also added a few stewed tomatoes just because I had them in the garden. Excellent, must try.
Morris-Barrow 6 years ago
Really easy and quick as well as being really tasty. Perfect for enchiladas, I will make this again.👍
Richard R. 6 years ago
This is easy to make and the best I ever had. Make a large quantity and freeze it. It's great just about on anything ever cake!