Enchilada Sauce

Enchilada Sauce

Servings: 12 (2 tbsp)

2 cups chicken broth

3 tbsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

¼ cup sour cream

1/8 tsp xanthum gum

1.       In a medium saucepan, bring chicken broth to a boil.

2.       Add spices and stir until combined.

3.       Reduce heat to a gentle simmer and cook until beginning to slightly thicken and reduce.

4.       Add sour cream and xanthum gum and stir to combine. Simmer an additional 2-3 minutes until desired consistency. Sauce will thicken slightly as it cools.

5.       Remove from heat and use immediately or place in sealed container and refrigerate until ready to use.  

Nutrition: 25 calories; 1g fat; 4mg cholesterol; 63mg sodium; 47mg potassium; 1g carb; 1g fiber; 0g sugar; 1g protein