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Recipe tags: Budget, Mexican, Refrigerator, Stove Top

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Sauces and seasonings

Enchilada Sauce

Recipe submitted by DaVita dietitian Kara from Arizona.

Portions: 6 (recipe makes 1-1/2 cups sauce)

Serving size: 1/4 cup

Ingredients

• 2 tablespoons canola oil
• one 14-ounce can tomatoes, no added salt, drained, diced
• 1/8 teaspoon garlic powder
• 1-1/2 teaspoons chili powder (divided use)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 cup water

Preparation

1. Heat oil in skillet. 
2. Stir in diced tomatoes, garlic powder, 1-teaspoon chili powder and salt. 
3. In a small cup, mix together cornstarch with water. Stir until smooth. 
4. Add the cornstarch mixture to hot tomatoes while stirring to blend well. 
5. Reduce heat and simmer until thickened. 
6. Taste and add more chili powder if desired.

Nutrients per serving

• Calories: 69
• Protein: 1 g
• Carbohydrate: 5 g
• Fat:& 5 g
• Cholesterol: 0 mg
• Sodium: 105 mg
• Potassium: 153 mg
• Phosphorus: 15 mg
• Calcium: 22 mg
• Fiber: 0.3 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1 fat

Helpful Hints

• Prepare sauce 2 to 3 days ahead and refrigerate. Use for a quick enchilada meal later in the week.
• When eating a dish prepared with this sauce, count as a replacement for other vegetables to keep potassium in balance if you are following a low-potassium diet.
• Regular canned enchilada sauces contain 150 to 400 mg sodium per 1/4 cup.

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