Orange and Chile Sauce for Chicken Enchiladas

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READY IN: 15mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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