I tried the Crock Pot Enchiladas recipe last night and the Niemann family decided it was a keeper! As it turned out I didn't have any red enchilada sauce, so before I gave in and just used the can of green that I did have, I took another look at the recipe and noticed it had a link to a Quick & Easy Enchilada Sauce recipe. I clicked on it, whipped it up real quick, and I have to say I think that is what made the dish so delish! So print or save this one to go with the enchilada recipe.
Quick & Easy
Enchilada Sauce
Yields:
6 servings | Serving Size: 1/3 cup | Calories: 84 | Previous Points: 1 | Points
Plus: 2 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 3 g | Cholesterol: 0
mg | Sodium: 561 mg | Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g |
Protein: 3 g |
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- Kosher or sea salt to taste
- 1/4 teaspoon black pepper
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 cups chicken broth, (optional vegetable broth)
- 1/4 cup finely chopped cilantro
- 1 tablespoon canola, olive or grapeseed oil
- 4 cloves garlic, minced
Directions
Combine
in a small bowl, cornstarch, chili powder, cumin, salt and pepper.
In
a mixing bowl, whisk together tomato sauce, tomato paste, broth, and chili
powder mixture, set aside.
In
a medium skillet, over medium-low heat, add oil and sauté garlic until
fragrant, approximately one minute. Gradually stir in tomato sauce mixture and
cilantro, bring to a boil then reduce to a simmer.
Continue to simmer until thickened,
approximately 15 minutes.
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