To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes. Servings : 2 1/2 cups. I usually double or triple this and freeze the extra.
Nutritional Information:
346 Calories (kcal); 5g Total Fat; (10% calories from fat); 10g Protein; 78g Carbohydrate; 0mg Cholesterol; 3217mg Sodium
