Try this Gluten Free Enchilada Sauce recipe, or contribute your own.
Suggest a better descriptionMix all dry ingredients together. Add to 1 quart of cold water in saucepan. Cook over medium heat, stirring constantly until simmering and thick. USe over enchiladas or to season grain dishes. SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of the dry mix to one quart of cold water to make sauce. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Batch (555g) | ||
Recipe Makes: 1 | ||
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Calories: 278 | ||
Calories from Fat: 51 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1938.2mg | 67 % | |
Potassium 651.4mg | 17 % | |
Total Carbohydrate 50.1g | 15 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 40.2g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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