We have been making this enchilada sauce recipe for years. When we
like making enchiladas, we pour it over steamed veggies and brown rice.
2 oz white
whole wheat flour
1 oz chili
16 oz water
1 tsp ground
1 tsp cocoa
15 oz tomato
a medium nonstick saucepan, weigh white whole wheat flour, chili
powder, and water. Remove from scale and add ground cumin, cocoa
powder, and garlic powder. Stir with a nylon whisk until smooth.
over medium-high heat, stirring constantly, until mixture boils and
thickens. Add tomato sauce, stir, and heat through.
Do not heat this on high heat or the flour will stick to the pan. You
must stir constantly to keep the flour mixed in the water. If you
don't, the flour will sink to the bottom and form a pancake on
bottom of the pan! White whole wheat flour is made of white spring
wheat. If you can't find it, use whole wheat flour.
Yield = 33 oz 1 serving = 5 1/2 oz
per serving 40 Fat: 0.9 g
(16.3%) Protein: 1.9 g CHO: 8.8
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are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any