Enchilada Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 934.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Enchilada Sauce calories by ingredient
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Adapted from *Everything Paleo* by Sarah Fragoso Adapted from *Everything Paleo* by Sarah Fragoso
Number of Servings: 4


    1 cup onions, chopped
    1 jalapeno pepper, chopped (seeds and inner ribs removed first) - optional
    2 tablespoons coconut oil (or other oil)
    4 garlic cloves (may be chopped or left whole)
    2 tablespoons chili powder
    1/2 teaspoon each: cumin, oregano, salt


Makes enough sauce for 1 pound of meat or seafood. Cook the meat separately and then add the sauce. Serve the sauced meat over sauteed zucchini - with sliced avocado, lime wedges, and cilantro on the side.


Saute the onions, (and pepper if using) in the coconut oil over medium heat until the onions are translucent. Then add the remaining ingredients and simmer for about 20 minutes over low heat. Then pour it all into a blender and blend until smooth. Return to the pot and keep warm until the meat is ready.

Serving Size: Makes 4 servings with one pound of meat added.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

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