Enchilada Sauce

Guilt free and seriously a delicious choice!

Chicken Enchilada Soup option shown

This recipe uses canned Enchilada Sauce and kicks it up a notch with a the yumminess of pumpkin.

Ingredients:

¼ cup water
½ cup celery, diced small
1 clove garlic, diced small
½ onion, diced small
½ green bell pepper, diced small
1½ cups canned 100% pure pumpkin puree (not pumpkin pie mix)
1 can (4 ounces)diced green chilies (do not drain)
1 can (20 ounces) Rosarita Red Enchilada Sauce
1 Tablespoon Ground Chipotle Chili Pepper

Instructions:
Place the water, celery, garlic, onion and bell pepper in a large stockpot on medium-high.

Cook, stirring occasionally until the vegetables are tender and reduced and the water is gone.

Add the pumpkin puree, green chilies and enchilada sauce. Stir occasionally until all is heated through. Add the chili pepper to taste.

This is a great way to get fiber and veggies. There is not a hint of pumpkin in the way it looks, tastes or smells. The texture is a thick sauce.

This recipe makes 9 - ½ cup servings.

Each ½ cup sauce = 1 PointsPlus.

Option:

Enchilada Soup (Additional PointsPlus will apply):

For each ½ cup sauce add ½ cup fat-free chicken broth, one ounce of chicken (grilled boneless and skinless) and ¼ cup of frozen corn. Top with shredded cheese and tortilla strips if desired.

This sauce also freezes well.