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Ingredientes
- 1 x 28 ounce can Las Palmas enchilada sauce*
- 2 x 14 1/2 ounce can Swanson chicken broth
- 4 Tbsp. cornstarch -- to thicken
Direcciones
- In a sauce pan, pour the enchilada sauce.
- Add in the cornstarch to the chicken broth and mix well.
- Add in the chicken broth-cornstarch mix to the enchilada sauce and heat slowly to boiling stirring constantly till thickened.
- Remove from heat and serve over enchiladas or possibly wet burritos.
- * Other brands will work well also, La Victoria, Old El Paso, etc.
- Here is a copycat recipe for Taco Bell's warm sauce. It comes pretty close. Adjust the cayenne and chili pwdr to suit your taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 854g | |
| Calories 155 | |
| Calories from Fat 13 | 8% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3368mg | 140% |
| Potassium 248mg | 7% |
| Total Carbs 30.36g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.23g | 1% |
| Protein 4.53g | 7% |
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