I played around with this sauce until I got it just right for me and my husband. I could eat these weekly or more often! I use Splenda brown sugar blend and reduced sodium soy sauce. You can use more brown sugar if you want more sweet. I like the sweet/spicy flavor of this sauce.
My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half
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