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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Enchilada Sauce

Source: dLife

A thick pureed sauce of chilies, tomatoes, and spices.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	27.6

Total Carbs	5.0 g

Dietary Fiber	1.2 g

Sugars	2.0 g

Total Fat	0.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	95.4 mg

Protein	0.8 g

Sodium	16.4 mg

Dietary Exchanges 0.5 Fat, 0.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each Chili Peppers, ancho, dried 2.0
2 each fresh tomatoes 1.0
1 each medium red bell peppers 1.0
1 each small onions 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp marjoram, leaves, ground 0.125
0.125 tsp ground allspice 1.0
1 each cooking spray 1.0
1 each bay leaves 1.0
1 pinch salt

Directions

Soak ancho chili in boiling water 10 to 15 minutes or until tender; strain.
Using food processor or blender, puree chili, tomato, bell pepper, onion, garlic, marjoram, and allspice until smooth.
Heat a cooking spray coated frying pan over medium heat. Cook chili sauce and bay leaf until thick, stirring occasionally. Remove bay leaf and sprinkle with salt. Serve hot.