Orange and chile sauce

Yield: 3 cups

Measure Ingredient
2 cups Chicken stock
2 tablespoons Mild New Mexico
\N \N Chile powder
1 tablespoon Green taco sauce
1 tablespoon Cilantro, minced
1 tablespoon Cornstarch
¼ cup Orange juice
¼ cup Evaporated skim milk
1 dash Salt substitute
\N \N And black pepper

In a saucepan, combine chicken stock, chile powder, green taco sauce, and cilantro and bring to a simmer. In a small mixing bowl, combine cornstarch, orange juice, evaporated skim milk, salt and pepper. Mix until well blended and add to simmering sauce. Continue to simmer until sauce starts to thicken. Remove from heat, cool and refrigerate.

Serve with chicken enchiladas and burritos.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 54

Submitted By DIANE LAZARUS On 11-27-95

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