Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
211
Calories
3g
Protein
15g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 small white onion, grated
- 1 can pureed tomatoes (28 oz)
- 1 tbsp dark chili powder (half a palmful)
- 1 pinch ground cinnamon
- 1 tsp ground cumin
- coarse salt to taste
Directions
1
Heat garlic in oil over medium heat.
2
When it speaks by beginning to sizzle, add the onion by grating it directly into the pot.
3
Cook onion and garlic for 2 minutes to soften and sweeten the onion.
4
Add pureed tomatoes and seasonings.
5
Bring to a boil, then reduce heat to warm until enchiladas are ready to top.
6
Use red sauce on any enchilada: chicken beef, pork or bean.
7
Category:Cathy's Recipes
8
Category:Sauce Recipes
9
Category:Enchilada Recipes
10
Category:Tomato Recipes
11
Category:Chili powder Recipes
12
Category:Onion Recipes
Recipe sourced from
fandom