With a few basis ingredients that you probably have on hand, you can make your own enchilada sauce. When I was experimenting with recipes, this one won hands down. It surely beats the enchilada sauce in a can!

2 tablespoons canola oil 3 cloves garlic, minced 2 tablespoons flour 2 cups fat-free chicken broth, divided 1 can (15 ounces) tomato sauce 1 tablespoon chili powder 1/2 teaspoon oregano 1/2 teaspoon cumin dash cayenne pepper

In a medium sauce pan, heat oil. Add garlic and cook for 1 minute. Add flour and stir constantly until mixture comes to a boil. Continue to boil for 1 minute. Add 1 cup of chicken broth and bring to a boil while stirring constantly. Boil for 1 minute as mixture thickens. Add remaining ingredients and heat through. Add additional chicken broth to thin to desired consistency.

Add extra cayenne pepper or extra chili powder to taste.

Serves 6

Nutritional Information per serving:

Calories: 85 Fat, gm.: 5 Protein, gm.: 2 Carbs, gm.: 8 Cholesterol, mg.: 0 Fiber, gm.: 1.5