Ingredients Jump to Instructions ↓

  1. 1 Las Palmas enchilada sauce*

  2. 2 Swanson chicken broth

  3. 4 tablespoons 60ml Cornstarch - to thicken

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a sauce pan, pour the enchilada sauce. Add the cornstarch to the chicken broth and mix well. Add the chicken broth-cornstarch mixture to the enchilada sauce and heat slowly to boiling stirring constantly until thickened. Remove from heat and serve over hot over enchiladas or wet burritos. * Other brands will work well also, La Victoria, Old El Paso, etc.


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