Homemade enchilada sauce is easier to make than you might think. With diced tomatoes, and a few other staples from your pantry, you will have a healthy, low calorie homemade enchilada sauce in just a small amount of time. Serve atop your favorite enchilada recipe, or over low calorie chicken and vegetable enchiladas.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 1 Tbsp canola oil
- 1/2 cup diced red onion
- 1 clove garlic, minced
- 1 28-oz. can diced tomotoes, undrained
- 1/2 cup chicken stock
- 1 Tbsp honey
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 bay leaf
Preparation:
1. Heat the canola oil over medium-high heat in a large skillet. Saute the onion and garlic for 5 minutes.
2. Add the remaining ingredients, and simmer for 25 minutes.
2. Remove the bay leaf. Puree the sauce in batches in a food processor or blender until smooth.
Makes 3 cups
Calories per 1/2 cup 65
