Easy Enchilada Sauce

1. Melt margarine in saucepan; add flour.

2. Whisk in tomato sauce and then water (1-1 1/2 cups depending on how thick or thin you want it).

3. Add chili powder and garlic powder to sauce.

4. Simmer for 15 minutes to blend flavors.

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Nutrient	Quantity
Total fats	41.2051 g
Protein	17.7196 g
Carbohydrates	73.1543 g
Energy	715.2511 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.794 g
Water	177.4725 g
Aspartic acid	1.502 g
Calcium, Ca	95.9746 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Lutein + zeaxanthin	60.94 g
Fiber, total dietary	9.4891 g
Fatty acids, total saturated 22:0	0.0134 g
Fatty acids, total trans-polyenoic 13:0	0.0043 g
Carotene, beta	2864.418 g
Niacin	6.7321 mg
Hydroxyproline	0.0816 g
Vitamin A, RAE	601.861 g
Arginine	0.9582 g
Riboflavin	0.3815 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.083 g
Fatty acids, total saturated 20:1	0.0158 g
Glutamic acid	3.8853 g
Sodium, Na	1261.5455 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1808 g
Total lipid (fat)	41.2051 g
Manganese, Mn	1.0259 mg
Fructose	0.6876 g
Proline	1.2617 g
Fatty acids, total saturated 16:0	5.0143 g
Sucrose	0.1295 g
Choline, total	52.9902 mg
Sugars, total	9.8138 g
Serine	0.6899 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	3.3145 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	0.7398 mg
Selenium, Se	35.4996 g
Ash	5.5382 g
Fatty acids, total saturated 18:1 undifferentiated	18.9025 g
Pantothenic acid	0.9606 mg
Phenylalanine	0.7235 g
Copper, Cu	0.4796 mg
Betaine	0.4556 mg
Thiamin	0.3499 mg
Retinol	324.864 g
Methionine	0.3245 g
Iron, Fe	5.842 mg
Carbohydrate, by difference	73.1543 g
Phosphorus, P	235.7858 mg
Folate, total	76.5781 g
Tocopherol, gamma	0.5456 mg
Lycopene	11787.888 g
Alanine	0.8219 g
Cholesterol	22.68 mg
Valine	0.8127 g
Fatty acids, total saturated 18:2 undifferentiated	9.9511 g
Glycine	0.8107 g
Carotene, alpha	336.668 g
Glucose (dextrose)	0.3427 g
Fatty acids, total saturated 14:0	0.1604 g
Zinc, Zn	3.386 mg
Isoleucine	0.689 g
Fatty acids, total saturated 12:0	0.0175 g
Fatty acids, total polyunsaturated	10.7518 g
Fatty acids, total saturated 14:1	0.0113 g
Tocotrienol, gamma	0.456 mg
Fatty acids, total polyunsaturated 17:1	0.0091 g
Leucine	1.2476 g
Tocotrienol, alpha	0.496 mg
Vitamin A, IU	6601.807 IU
Folate, DFE	115.1341 g
Tryptophan	0.1583 g
Vitamin C, total ascorbic acid	9.0464 mg
Phytosterols	75.069 mg
Folic acid	52.164 g
Fatty acids, total polyunsaturated 18:1 c	0.499 g
Fatty acids, total saturated 20:0	0.0156 g
Fatty acids, total saturated 6:0	0.0021 g
Tyrosine	0.4803 g
Vitamin B-12	0.7 g
Vitamin K (phylloquinone)	22.8104 g
Fatty acids, total saturated	8.5781 g
Histidine	0.4533 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0022 g
Fatty acids, total monounsaturated	19.1197 g
Threonine	0.6087 g
Folate, food	24.4141 g
Fatty acids, total polyunsaturated 17:0	0.0203 g
Cryptoxanthin, beta	558.4 g
Vitamin E (alpha-tocopherol)	8.9231 mg
Fatty acids, total trans	0.0567 g
Magnesium, Mg	74.3322 mg
Lysine	0.9082 g
Potassium, K	815.0399 mg
Cystine	0.2463 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0 teaspoon	1.2826	0.2818	0.0028
Water	2.5 cup	0	0	0
Tomato Sauce	8 ounces	256.284	40.8013	4.4453
flour	3 tablespoons	108.4275	23.7385	0.4207
chili powder	2 tablespoons	45.12	7.952	2.2848
margarine	3 tablespoons	304.137	0.3807	34.0515