Instead of using canned enchilada sauce, try making your own — that way you can control the sodium levels. Instead of added fillers and strange ingredients that you can't even pronounce, know exactly what is going in your enchilada sauce! At only 44 calories and 88 grams of sodium per serving, you'll feel great serving this to your family. Pro tip: This recipe goes perfectly with our Skinny Mexican Tortilla Pizzas. For more sodium-saving sauce recipes, check out our Lower Sugar Homemade Ketchup and Skinny Barbecue Sauce recipes!
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 12 servings
Serving size: ¼ cup
2 tablespoons canola oil
2 tablespoons whole-wheat white flour
2 tablespoons chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon salt
1 (6-ounce) can tomato paste
2 cups Pacific® Organic Low Sodium Chicken Broth
Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
Allow to cook, stirring frequently for 8 minutes.
Take the saucepan off the heat, and use as needed for a recipe, or store in a glass container with a tight fitting lid, such as a mason jar.
Per Serving: (¼ cup)
Calories from fat: 20
Saturated Fat: 0g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.