From the Cook
From the Cook
From the Cook
1/4
Chicken Enchilada Red Sauce
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Instructions
1
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In a small bowl, add the flour, chili powder, cumin, garlic powder, onion powder, oregano and House Seasoning blend.
2
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In a medium pot, heat the oil over medium-high heat.
3
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Add the spice mixture to the hot oil and stir constantly for 1 minute. The color should get darker.
4
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Stir in the tomato paste.
5
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Slowly add the stock and whisk until there are no lumps.
6
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Bring to a slight boil, reduce heat and simmer for 5-7 minutes or until the sauce has thickened slightly. The sauce will continue to thicken as it cools.
7
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Remove from heat and stir in vinegar.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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