7/12/2023 0 Comments La perfino enchilada sauce(No stars - and we’re questioning the accuracy of their sodium count) Old El Paso Red Enchilada Sauce 25 calories, 0.5 g fat, 450 mg sodium, 4 g carbohydrates. Overwhelming salt and way too much red food dye make this gloppy sauce one of the worst on the shelf. 25 calories,1 g fat, 280 mg sodium, 4 g carbohydrates. (1 star) Signature Kitchens Red Enchilada SauceĪ big splash of vinegar and very little chile make this an enchilada bust. 15 calories, 0.5 g fat, 440 mg sodium, 3 g carbohydrates. Serious fresh jalapeño heat is a win, but this version has so much tomato puree, it tastes more like hot ketchup than enchilada sauce. (1½ stars) La Victoria Red Enchilada Sauce 30 calories, 1.5 g fat, 210 mg sodium, 3 g carbohydrates. It’s tasty, but in a junk-food kind of way. Made with chicken broth, this light brown gravy might please kids. (2 stars) Sprouts Original Enchilada Sauce 15 calories, 0.5 g fat, 370 mg sodium, 3 g carbohydrates. The melange of ingredients in an actual enchilada round out the flavors a bit, but the sauce’s loose consistency turns tortillas mushy. Straight out of the can, this slightly oily and very thin sauce has a bitter aftertaste. 15 calories, no fat, 140 mg sodium, 3 g carbohydrates. There’s considerable fire in this can, but too much tomato turns things wonky. 15 calories, 1 g fat, 320 mg sodium, 3 g carbohydrates. Add a touch of tomato and it would be perfect. Frontera Red Chile Enchilada Sauceĭark and roasty, this extra-spicy, slightly grainy sauce is a fine base for a great sauce. Nutrition details represent ¼ cup of sauce. Here’s the scoop on the sauces worth raves - and the ones that will leave people wondering who taught you how to cook. The worst are watery concoctions, guaranteed to turn great enchiladas into a plate-wreck. Others are so acidic they practically bite back. Sadly, most commercial enchilada sauces fall ridiculously short. But it’s so much easier to just open a jar or can and pour - as long as that sauce is pour-worthy. It has a lively hit of heat, and the warm, toasty, fruity flavors of chile peppers are balanced out with a pinch of salt, a touch of acid and a dash of tomato.Įnchilada sauce isn’t particularly difficult to make. Good enchilada sauce is velvety smooth and thick enough to coat the tortilla. No matter how good every other element is, if the sauce is bad, it’s all bad. But they take a back seat to the real star: the sauce that washes over the tortilla and floods the plate. Great filling, perfectly fried tortillas and top-notch cheese may be key ingredients in an enchilada.
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