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.
Ingredients
- 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
Instructions
- 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.