Orange and chile sauce
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken stock |
| 2 | tablespoons | Mild New Mexico |
| Chile powder | ||
| 1 | tablespoon | Green taco sauce |
| 1 | tablespoon | Cilantro, minced |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Orange juice |
| ¼ | cup | Evaporated skim milk |
| 1 | dash | Salt substitute |
| And black pepper | ||
Directions
In a saucepan, combine chicken stock, chile powder, green taco sauce, and cilantro and bring to a simmer. In a small mixing bowl, combine cornstarch, orange juice, evaporated skim milk, salt and pepper. Mix until well blended and add to simmering sauce. Continue to simmer until sauce starts to thicken. Remove from heat, cool and refrigerate.
Serve with chicken enchiladas and burritos.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 54
Submitted By DIANE LAZARUS On 11-27-95