Tomato chile gravy
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Canola oil |
| 1 | cup | Tomatoes, diced |
| ½ | cup | Green chiles, diced |
| ½ | cup | Red onion, chopped |
| ½ | cup | Chicken stock |
| 3 | tablespoons | 1% milk |
| 2 | tablespoons | Flour |
| ½ | cup | Low-fat yogurt |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Black pepper |
Directions
In a deep skillet, combine canola oil, tomatoes, chiles, and onion.
Bring to a simmer over medium heat. Add chicken stock and bring back to simmer.
Combine milk and flour and blend until smooth. Add four-milk mixture, yogurt, and cayenne to skillet. Bring to a simmer and stir until starting to thicken. Add pepper before serving.
Serve over chicken.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 40
Submitted By DIANE LAZARUS On 11-27-95