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Texas Red Enchilada Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4534
Energy (kCal)415.099
Carbohydrates (g)61.7509
Total fats (g)16.2267
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter/margarine in a sauce pan. | 2. Make a roux by browning flour in melted butter/margarine. | 3. Add spices and tomato paste; stir until well blended into roux. | 4. Add water gradually, stirring constantly. | 5. Heat until boiling. | 6. Continue simmering and stirring until desired thickness is achieved. | 7. Taste every so often and adjust spices as needed. | 8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas. | 9. Place pan in oven and cook until enchiladas are done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    red chili powder 5 teaspoons - - - -
    cumin 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    garlic powder 2 teaspoons 20.522 4.5093 1.0261 0.0453
    tomato paste 6 ounces 139.4795 32.1653 7.3482 0.7995
    water 2 1/4 cups 0.0 0.0 0.0 0.0
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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