Orange and Chile Sauce for Chicken Enchiladas

Made This Recipe? Add Your Photo

Total Time
15 mins
0 mins

This is not your average enchilada sauce! Low-fat, too.

Skip to Next Recipe


  • 2 cups good-quality chicken stock
  • 2 tablespoons new mexico chile powder (mild)
  • 1 tablespoon green chili salsa
  • 1 tablespoon cilantro, minced
  • 1 tablespoon cornstarch
  • 14 cup orange juice
  • 14 cup evaporated skim milk
  • salt
  • pepper


  1. In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
  2. In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
  3. Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
  4. Serve over chicken enchiladas.