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Enchalada Sauce from Marinara Base (Bob and Lorna)

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5* TIME Prep: 3min Cook: 7min Total: 10min FitBit: Y wa F NVOb 2cups NOTE1: Make it gluten free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great. - try Paleo Baking Flour NOTE2: Substituted Marinara Sauce (MH) for tomato paste & vegetable broth - works well but increase all spices, especially chili powder 1) This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the Marinara Sauce near the stove as well. 2) In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove! 3) Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Pour in the Marinara Sauce while whisking constantly to remove any lumps. 4) Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. 5) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary. NOTE4: Storage suggestions: Will keep well in the refrigerator for up to 5 days or freeze for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
per serving
per serving
1Oil, salad or cooking, olive3 tablespoon = 41 g10.12 g90
2Wheat flour, whole-grain0.2 cup = 24 g6 g20
3Spices, chili powder2 tbsp = 16 g4 g11
4Ground cumin by STONEMILL1.5 tsp = 3 g0.75 g3.8
5Spices, garlic powder1 tsp = 3 g0.78 g2.6
6Spices, dried, oregano0.25 tsp, ground = 0 g0.11 g0.3
7Sea salt by ROUNDY'S0.25 tsp = 1 g0.28 g0
8Spices, ground, cinnamon1 g0.25 g0.6
9Marinare Sauce (MH)4 serving = 732 g183 g93
10Vinegar, cider2 tsp = 10 g2.5 g0.5
11Spices, black, pepper0.25 tsp, ground = 1 g0.14 g0.4
Number of servings4
Weight of ingredients832 g
Final weight
Serving size208 g
Analyze nutritional composition per ingredient

Enchalada Sauce from Marinara Base (Bob and Lorna)

Nutrition Facts
Portion Size208 g
Amount Per Portion222
% Daily Value *
Total Fat 16g 21 %
   Saturated Fat 3g ** 15 %
Cholesterol 5.5mg 2 %
Sodium 263mg 11 %
Total Carbohydrate 18g 7 %
   Dietary Fiber 5.3g ** 19 %
   Sugar 5.5g
Protein 4.6g 9 %
Vitamin D 0mcg ** 0 %
Calcium 82mg ** 6 %
Iron 2.2mg ** 12 %
Potassium 422mg ** 9 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Enchalada Sauce from Marinara Base (Bob and Lorna) nutrition facts and analysis per 208 g

NutrientAmount DV
Vitamin A, RAE 264.99 mcg29 %
  Carotene, alpha 108.22 mcg
  Carotene, beta 2602.4 mcg
  Cryptoxanthin, beta 742.26 mcg
  Lutein + zeaxanthin 91.98 mcg
  Lycopene 0.91 mcg
  Retinol 12.17 mcg
Thiamin [Vitamin B1]0.116 mg10 %
Riboflavin [Vitamin B2]0.176 mg14 %
Niacin [Vitamin B3]2.003 mg13 %
Pantothenic acid [Vitamin B5]0.496 mg10 %
Vitamin B6 0.51 mg30 %
Vitamin B12 [Cobalamin]0.16 mcg7 %
  Vitamin B12, added 0 mcg
Folate, DFE [Vitamin B9]61.52 mcg15 %
  Folate, food 61.52 mcg
  Folic acid 0 mcg
Vitamin C [Ascorbic acid]159.2 mg177 %
Vitamin D 0.04 mcg0 %
  Vitamin D3 0.04 mcg
Vitamin E (alpha-tocopherol) 5.49 mg37 %
  Vitamin E, added 0 mg
  Tocopherol, alpha 5.49 mg
  Tocopherol, beta 0.08 mg
  Tocopherol, delta 0.02 mg
  Tocopherol, gamma 0.6 mg
  Tocotrienol, alpha 0.14 mg
  Tocotrienol, beta 0 mg
  Tocotrienol, delta 0 mg
  Tocotrienol, gamma 0.11 mg
Vitamin K 19.6 mcg16 %
  Vitamin K1 [Phylloquinone]19.6 mcg
  Dihydrophylloquinone 0 mcg
Betaine 4.7 mg
Biotin [Vitamin B7]0 mcg0 %
Choline 13.5 mg2 %

NutrientAmount DV
Calcium 82.22 mg6 %
Copper 0.1 mg11 %
Fluoride 0 mcg
Iodine 0 mcg0 %
Iron 2.18 mg12 %
Magnesium 34.5 mg8 %
Manganese 0.597 mg26 %
Phosphorus 103.62 mg8 %
Potassium 421.57 mg9 %
Selenium 6.38 mcg12 %
Sodium 263.31 mg11 %
Zinc 0.94 mg9 %

Proteins and Amino acids
NutrientAmount DV
Protein 4.55 g9 %
  Alanine 0.137 g
  Arginine 0.179 g
  Aspartic acid 0.604 g
  Cystine 0.057 g
  Glutamic acid 0.945 g
  Glycine 0.139 g
  Histidine 0.09 g8 %
  Hydroxyproline 0 g
  Isoleucine 0.157 g10 %
  Leucine 0.267 g8 %
  Lysine 0.161 g5 %
  Methionine 0.066 g
  Phenylalanine 0.199 g
  Proline 0.388 g
  Serine 0.168 g
  Threonine 0.159 g10 %
  Tryptophan 0.065 g16 %
  Tyrosine 0.115 g
  Valine 0.201 g10 %
  Phenylalanine + Tyrosine 0.314 g12 %
  Methionine + Cysteine 0.066 g4 %

NutrientAmount DV
Carbohydrate 17.5 g6 %
  Fiber 5.28 g19 %
  Starch 3.47 g
  Sugars 5.53 g
    Fructose 3.29 g
    Galactose 0 g
    Glucose 2.89 g
    Lactose 0 g
    Maltose 0 g
    Sucrose 0.36 g
  Net carbs 12.22 g

Fats and Fatty Acids

Omega-3Omega-6 Omega-6 / Omega-3 ratio
0.02 g0.00

NutrientAmount DV
Fat 16.176 g21 %
  Saturated fatty acids 3.042 g15 %
    Butanoic acid 0.057 g
    Decanoic acid 0.041 g
    Docosanoic acid 0.019 g
    Dodecanoic acid 0.051 g
    Eicosanoic acid 0.059 g
    Heptadecanoic acid 0.005 g
    Hexadecanoic acid 2.061 g
    Hexanoic acid 0.032 g
    Octadecanoic acid 0.459 g
    Octanoic acid 0.018 g
    Pentadecanoic acid 0 g
    Tetracosanoic acid 0 g
    Tetradecanoic acid 0.162 g
    Tridecanoic acid 0.001 g
  Monounsaturated fatty acids 10.466 g
    Cis-octadecenoic acid 0.129 g
    Docosenoic acid 0 g
    Eicosenoic acid 0.042 g
    Heptadecenoic acid 0.017 g
    Hexadecenoic acid 0.22 g
    Octadecenoic acid 10.165 g
    Pentadecenoic acid 0 g
    Tetracosenoic cis acid 0 g
    Tetradecenoic acid 0 g
    Trans-octadecenoic acid 0 g
  Polyunsaturated fatty acids 2.065 g
    α-linolenic acid n-3 (ALA) 0.02 g
    γ-linolenic acid n-6 (GLA) 0 g
    Cis,cis-eicosadienoic n-6 acid 0 g
    Docosahexaenoic n-3 acid (DHA) 0 g
    Docosapentaenoic n-3 acid (DPA) 0 g
    Docosatetraenoic acid 0 g
    Eicosadienoic acid 0 g
    Eicosapentaenoic n-3 acid (EPA) 0 g
    Eicosatetraenoic acid 0 g
    Octadecadienoic acid 1.841 g
    Octadecatetraenoic acid 0 g
    Octadecatrienoic acid 0.224 g
    Uncosapentaenoic acid 0 g
  Fatty acids, total trans 0 g
    Fatty acids, total trans-monoenoic 0 g

NutrientAmount DV
Cholesterol 5.53 mg2 %
Phytosterols 33.64 mg

NutrientAmount DV
Alcohol, ethyl 0 g
Ash 1.55 g
Caffeine 0 mg
Theobromine 0 mg
Water 167.39 g

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Enchalada Sauce from Marinara Base (Bob and Lorna) recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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