Enchilada Sauce

One of the easiest ways to reduce calories in your diet is to absolutely know what your are eating and make the sauce yourself. You can control the sauce, and you can control the calories. This enchilada sauce comes together really fast. It is savory and a little spicy. My family absolutely loves the flavor of the enchiladas when I make this sauce. You can also use homemade chicken broth, but Swanson’s low sodium broth works well in this recipe as well.

Tools:

• Prep Bowls
• 3 Cup Sauce Pan
• Whisk
• Measuring Spoons
• Petite Measure-All Cup

Ingredients:

• 3 TBS Avocado or Olive Oil
• 3 TBS All-purpose Flour
• 1 TBS Light Chili Powder
• 1 Tsp Cumin
• 1/2 Tsp Garlic Powder
• 1/4 Tsp Dry Oregano or 1 Tsp of Fresh Oregano
• 1/4 Tsp Coriander
• 1/4 Tsp Salt
• 1/4 Tsp Black Pepper
• Pinch of Cinnamon
• 2 TBSP Tomato Paste
• 2 Cups Chicken Broth
• 1 Tsp Apple Cider Vinegar

Instructions:

1. Measure All Dry ingredients/Seasoning, and whisk in Prep Bowl
2. Set Tomato Paste, Broth, and Vinegar close to stove. You will need to get to them quickly when it is time.
3. Heat oil over Medium Heat.
4. Whisk in Dry ingredients, and continue whisking for 2 minutes. Set a timer…
5. Mix in Tomato Paste. Keep stirring 1 minute.
6. Add the chicken broth slowly, and continue whisking. Bring to a light simmer for 5 minutes.
7. Turn off heat, and add the vinegar.