Ingredients

• 2 tablespoons canola oil
• 14 ounces low-sodium canned diced tomatoes
• 1/8 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 tablespoon cornstarch

Preparation

1. Drain tomatoes.
2. Heat oil in skillet. Stir in diced tomatoes, garlic powder, 1 teaspoon chili powder and salt. 
3. In a small cup, mix together cornstarch with 1/2 cup water. Stir until smooth. 
4. Add the cornstarch mixture to hot tomatoes while stirring to blend well. 
5. Reduce heat and simmer until thickened. 
6. Taste and add more chili powder if desired.

Helpful hints

• Prepare sauce 2 to 3 days ahead and refrigerate. Use for a quick enchilada meal later in the week.
• When eating a dish prepared with this sauce, count as a replacement for 1 vegetable to keep potassium in balance if you are following a low-potassium diet.
• Regular canned enchilada sauces contain 150 to 400 mg sodium per 1/4 cup.