Mexican

The Editor's Enchilada Sauce is for Dinner.

The Editor's Enchilada Sauce takes 5 minutes to prepare.

The Editor's Enchilada Sauce takes 15 minutes to cook.

The Editor's Enchilada Sauce makes 6 servings.

The ingredients for The Editor's Enchilada Sauce are:

2 cups vegetable broth
4 TBSP chili powder
1 tsp cumin (or use taco seasoning if you're out)
1 tsp garlic powder
3/4 tsp salt
1 pinch cinnamon
1/4 tsp sugar (or more to taste)
3 TBSP flour
3 TBSP water

Here is how you make The Editor's Enchilada Sauce:

Makes 8 servings or about 2 cups (enough to cover 8 enchiladas, see "The Editor's Bean and Cheese Enchiladas" for a recipe).In a medium sauce pan, bring broth to a boil.Whisk in chili powder, cumin, garlic powder, salt, cinnamon and sugar until all are well dissolved.Continue whisking for about 3 minutes while mixture boils.Meanwhile, whisk the flour and water together in small bowl until completely smooth. Slowly pour flour mixture into the red sauce and whisk constantly until smooth and boiling (about 1 minute). You're done! The sauce will thicken as it sits, but will thin out when baked. So feel free to make ahead of time.Number of Servings: 6Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Enchilada Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 38.8

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 655.4 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.9 g
• Protein: 1.2 g

The Editor's Enchilada Sauce is Mexican cuisine.

The dietary needs meet for The Editor's Enchilada Sauce is Vegetarian