Friday, January 1, 2016

Amazing Enchilada Sauce

Super quick easy to make delicious homemade enchilada sauce.

Sometimes life has a plan of its own.  I had the best of intentions of posting this yesterday.  Unfortunately, time got away from me and the chaos of New Year's Eve meant that I didn't have any time to upload the photos.  I promise it was worth the wait!  

This enchilada sauce is made with no added fat.  It also only takes about 12 minutes - including prep time!  The extra time is well worth it.  Yes, it might be easier to just open a can but once you taste homemade enchilada sauce you will never want anything else.  It's thousands of times better than the store bought kind and you control the heat.

Feel free to use it on your own enchilada recipe.  It is perfect to shake up 'Taco Tuesday' and add a little healthy variety.  Let me know what you think!


My Amazing Homemade Enchilada Sauce
Servings: 12   ★  Size: ¼ ish cup  ★   Points Plus 1    Smart Points 1    Calories: 25   Total Fat: 0 g  ★   Saturated Fat:  0 g   ★   Protein:  1 g   ★   Carbohydrates: 5 g    Fiber:  1 g   ★   Sugars: 2 g      Sodium: 216 mg  ★   Cholesterol:  0 mg

Ingredients:

Homemade Sauce (makes about 3 cups):  
  •             1 ½ tablespoon of garlic
  •             1 cup fat-free chicken broth
  •             3 cups of plain tomato sauce
  •             3 chiles in adobo sauce, chopped (add more or less slowly, to taste)
  •             1 teaspoon cumin 
  •             1 teaspoon chili powder
  •             1/2 teaspoon oregano
Directions:
  1. In a saucepan sauté the garlic until it becomes fragrant, 1 minute.     
    Perfect dinner for taco Tuesday and family friendly.
  2. Add the chicken broth, tomato sauce, chiles, cumin, chili powder, and Mexican chili powder to the garlic to the saucepan.  Bring to a boil.  Reduce the heat and simmer for 10 minutes.  
    Smart Point friendly enchilada sauce needs only 10 minutes to simmer and create an intense delicious flavor.
  3. If desired, blend to create a smooth texture and break up the pieces of chiles.  (I like to do this to ensure that my oldest isn’t crying about a bite he got that was, “Too spicy!”  He is my kid who thinks that mild Italian sausage’s sole purpose is to burn his mouth to smithereens.)
    Make it ahead of time in batches and freeze to defrost whenever there is a craving for cheesy gooey Mexican enchiladas.
     

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