This enchilada sauce recipe is both sweet and spicy—just as the name implies. Spoon it over enchiladas, burritos and spicy casseroles. —Lauren Ash, Van Nuys, California,
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 2 tablespoons packed brown sugar
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1-3/4 cups vegetable broth
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Directions
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Nutrition Facts
2 tablespoons: 53 calories, 3g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein.
