Thursday, February 22, 2007

New Mexican Red Chile Sauce (Enchiladas)

Homemade is always better than canned. The recipe for this enchilada sauce is no exception! I modified it though...1/2 cup of chile powder seemed like way too much...I used 3 tbsp of regular chile powder instead and I used fat-free reduced sodium chicken broth instead of vegetable broth...

Making enchiladas is easy...we buy a small pre-cooked BBQ chicken at the grocery store, remove skin, and shred the breast meat. Spread 1/4 cup sauce over bottom of an 11 x 7-inch baking dish. Fill tortillas with shredded chicken and shredded cheese. Roll and place in baking dish seam side down. Repeat until baking dish is full. Top with rest of sauce then top with thin layer of shredded cheese. Bake at 350° for 20 minutes.

New Mexican Red Chile Sauce
Cooking Light

1/2 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup New Mexico chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 tablespoons honey
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add chile powder and garlic; sauté 1 minute. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Yield: 3 cups (serving size: 1/4 cup)

NUTRITION PER SERVINGCALORIES 43(27% from fat); FAT 1.3g (sat 0.2g,mono 0.3g,poly 0.4g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 208mg; FIBER 2.1g; IRON 0.9mg; CARBOHYDRATE 8.9g

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