|Nutritional Guidelines (per serving)|
|Servings: 3 cups (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Perhaps unfairly, most Mexican cuisine we are familiar with has gotten a bad rap for being loaded with fat and calories. And enchiladas—a sort of casserole made of rolled tortillas filled with meat and/or cheese and topped with a red sauce (and more cheese)—are certainly among the culprits.
Which is unfortunate since enchiladas are a great make-ahead meal that will please the entire family. So how do we make this rich, cheesy dish not exceed our calorie count for the day? By starting with a low-calorie sauce, setting you on your way to a healthier version.
This homemade enchilada sauce is easier to make than you might think. With diced tomatoes and a few other staples from your pantry, you will have a healthy, low-calorie homemade enchilada sauce in a short amount of time.
Gather the ingredients.
Heat the canola oil over medium-high heat in a large skillet. Saute the onion for 5 minutes until translucent.
Lower the heat to medium, add the garlic and saute for another 1 to 2 minutes, making sure the garlic doesn't brown.
Add the remaining ingredients, bring to a boil, then lower the heat and simmer for 25 minutes. If the sauce is splattering, partially cover the skillet.
Remove the bay leaf. Puree the sauce in batches in a food processor or blender until smooth. Taste and adjust seasonings if necessary.
Pour over your favorite enchilada recipe.
Serve and enjoy!
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.