This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of all-purpose flour. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"Happy is said to be the family which can eat onions together." -Charles Dudley Warner, Editor
You can purchase enchilada sauce but goodness only knows what is in it these days. Why would you? This takes all of ten minutes and is so simple as to be almost embarrassing. For a bit of variation, you can replace half of the chili powder with smoked paprika.
Servings: 2 | Serving size: about 1/2 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and divided by 2. This recipe keeps well, tightly sealed in the refrigerator, for up to 5 days.
Place the oil in a sauce pan over medium heat.
When the oil is hot slowly add the flour and whisk until blended.
Add the chili powder and cook for about one minute.
Slowly add the stock, whisking continuously.
Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.
Simmer for about 10 minutes.
Serving size: about 1/2 cup
Amount Per Serving
|Calories 94||Calories from Fat 25|
|% Daily Value|
|Total Fat 2g||5%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 17g||5%|
|Dietary Fiber 2g||5%|
|Vitamin A 18%||Vitamin C 9%|
|Calcium 3%||Iron 9%|
|Vitamin K 7 mcg||Potassium 244 mg|
|Magnesium 13 mg|