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Enchilada Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
, 1 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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1 each  Chili Peppers, ancho, dried
2 each  fresh tomatoes
1 each  medium red bell peppers
1 each  small onions
2 each  medium garlic cloves
0 1/2 tsp  marjoram, leaves, ground
0.125 tsp  ground allspice
1 each  cooking spray
1 each  bay leaves
1 pinch  salt
  1. Soak ancho chili in boiling water 10 to 15 minutes or until tender; strain.
  2. Using food processor or blender, puree chili, tomato, bell pepper, onion, garlic, marjoram, and allspice until smooth.
  3. 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.

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