Texas Enchilada Sauce

1. In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

2. Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.

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Nutrient	Quantity
Total fats	15.9692 g
Protein	16.4973 g
Carbohydrates	69.601 g
Energy	408.785 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3515 g
Water	531.4875 g
Aspartic acid	1.8905 g
Calcium, Ca	445.5695 mg
Lutein + zeaxanthin	673.062 g
Fiber, total dietary	28.2256 g
Fatty acids, total saturated 22:0	0.0249 g
Fatty acids, total trans-polyenoic 13:0	0.0117 g
Carotene, beta	8093.6831 g
Niacin	8.9429 mg
Vitamin A, RAE	798.9318 g
Arginine	0.9671 g
Riboflavin	0.7448 mg
Tocopherol, beta	0.1117 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2602 g
Fatty acids, total saturated 20:1	0.0255 g
Glutamic acid	3.1907 g
Sodium, Na	1853.7565 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0738 g
Total lipid (fat)	15.9692 g
Manganese, Mn	2.3924 mg
Fructose	4.1161 g
Proline	0.9589 g
Fatty acids, total saturated 16:0	1.6147 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	1.9591 g
Choline, total	66.1031 mg
Sugars, total	21.1991 g
Serine	0.4532 g
Fatty acids, total saturated 10:0	0.0083 g
Fatty acids, total saturated 18:0	0.5559 g
Vitamin B-6	1.6535 mg
Selenium, Se	12.259 g
Ash	10.5677 g
Fatty acids, total saturated 18:1 undifferentiated	4.8097 g
Pantothenic acid	2.3182 mg
Phenylalanine	0.5092 g
Copper, Cu	1.122 mg
Betaine	2.1931 mg
Thiamin	0.6001 mg
Methionine	0.2022 g
Iron, Fe	16.2861 mg
Carbohydrate, by difference	69.601 g
Phosphorus, P	424.1302 mg
Folate, total	166.0729 g
Tocopherol, gamma	2.5889 mg
Lycopene	9.992 g
Alanine	0.5631 g
Valine	0.6102 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	7.1189 g
Glycine	0.659 g
Carotene, alpha	1128.2118 g
Glucose (dextrose)	4.205 g
Fatty acids, total saturated 14:0	0.1165 g
Zinc, Zn	3.611 mg
Isoleucine	0.4657 g
Tocopherol, delta	0.0334 mg
Fatty acids, total saturated 12:0	0.0491 g
Fatty acids, total polyunsaturated	7.4838 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	1.2333 mg
Leucine	0.7887 g
Tocotrienol, alpha	1.5331 mg
Vitamin A, IU	15992.3677 IU
Folate, DFE	166.0729 g
Tryptophan	0.1617 g
Vitamin C, total ascorbic acid	124.1779 mg
Phytosterols	77.059 mg
Galactose	0.0158 g
Fatty acids, total polyunsaturated 18:1 c	1.4342 g
Fatty acids, total saturated 20:0	0.0249 g
Fatty acids, total saturated 6:0	0.0062 g
Tyrosine	0.3361 g
Vitamin K (phylloquinone)	101.8647 g
Fatty acids, total saturated	2.4805 g
Histidine	0.2677 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	4.9161 g
Threonine	0.415 g
Folate, food	166.0729 g
Fatty acids, total polyunsaturated 17:0	0.006 g
Cryptoxanthin, beta	1651.318 g
Vitamin E (alpha-tocopherol)	18.9412 mg
Magnesium, Mg	163.4965 mg
Lysine	0.5171 g
Potassium, K	2084.1947 mg
Cystine	0.2178 g
Fluoride, F	3.3332 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	1 clove	4.47	0.9918	0.015
Onion	1	64	14.944	0.16
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	1 can	62.069	13.7631	0.5397
Oregano	1 tablespoon	7.95	2.0676	0.1284
black pepper	2 teaspoons	11.546	2.9417	0.15
Tomato Sauce	2 cans	0	0	0
chili powder	0.33 cup	121.824	21.4704	6.169
green bell pepper	1	29.19	6.394	0.3753
cumin	2 teaspoons	15.75	1.8581	0.9353