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    You are in: Home / Recipes / Enchilada Sauce Recipe
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    Enchilada Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 29, 2013

      Unfortunately, canning products using flour or other starches to thicken them is known to be unsafe by contemporary standards. I would suggest making this without the flour and then thickening it as you open each jar for use, or using Clear Jel to thicken it, or freezing it instead of canning. For more information on canning safety, please visit the National Center for Home Food Preservation at http://www.uga.edu/nchfp/how/can_home.html.

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    • on September 14, 2010

      I made this one last fall and forgot to submit my review...sorry! This one is really good and not at all hard to do. It was all gone long before the winter was over. Guess I'll make more this year because you can't get anything this good from a store. Thanx for sharing!

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    • on March 28, 2009

      This is one of our family's favorite canning recipes now. I tried this last summer and ended up canning tons of it! We will never buy it from the store again! I have had a lot of people ask for this recipe once they've tried it!

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    • on September 20, 2007

      I tried this recipe with the left over tomatoes from my garden. It turned out great. The only thing I would change is: instead of 2 1/2 Tablespoons of garlic salt, add 2Tbl. + 1Teaspoon of garlic powder and up my canning salt to 3 Tablespoons. This makes a great Sauce over Burrito's!

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    Nutritional Facts for Enchilada Sauce

    Serving Size: 1 (8970 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 900.1
     
    Calories from Fat 549
    61%
    Total Fat 61.0 g
    93%
    Saturated Fat 8.3 g
    41%
    Cholesterol 0.0 mg
    0%
    Sodium 2291.6 mg
    95%
    Total Carbohydrate 89.1 g
    29%
    Dietary Fiber 22.6 g
    90%
    Sugars 44.7 g
    179%
    Protein 15.5 g
    31%

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