Easy Homemade Enchilada Sauce

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As I write this, most states are just coming out of quarantine due to the Covid-19.  While people are beginning to return to work, and some returning to play, I am still enjoying this ‘excuse’ for avoiding those heavy-duty grocery shopping trips.  Since I’m not wandering stores, a lot of those things that end up in my cart as I walk by them, are absent from my fridge and pantry these days.  Like a lot of you, I’ve ended up making the best of what happens to be in the house when planning for dinner.  I have always used canned enchilada sauce before and been fine with it – sometimes that’s just all you have time for! This homemade version, though, has rescued my dinner plans, is easy to make, and can be doubled easily.  I have some in my deep freeze right now for future use! ~Tracy


3 T. vegetable oil

2 ½ T. chili powder

2 T. all-purpose flour

1 can (14.5 oz.) fat free chicken broth

8 oz. tomato sauce

1 tsp. cumin

½ tsp. unsweetened cocoa

½ tsp. sugar

½ tsp. onion powder

½ tsp. garlic salt

1 pinch cinnamon

dash cayenne pepper

In a medium sauce pan, mix oil, chili powder, and flour.  Mix until smooth and allow this mixture to heat on low for 2 – 3 minutes.  This allows your flour to cook and the chili powder flavor to ‘bloom.’

Add chicken broth, tomato sauce, and all other spices.  Bring to a boil.  Immediately reduced heat and allow to simmer for 5 minutes, stirring frequently.

Makes 3 cups.  For ¼ cup serving, this sauce is 1 @WW point on the Blue, Green, and Purple Plans.

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