INGREDIENTS

INSTRUCTIONS

Place chiles on a baking sheet and toast in a 300-degree oven until
fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems,
seeds and veins; then place chiles in a bowl, cover with 1-1/2 cups
boiling water, and let stand until pliable (about 30 minutes).  While
chiles are soaking, place oil, onions, garlic, and 1 tablespoon  water
in a wide nonstick frying pan. Cook over medium heat, stirring  often,
until mixture is deep golden (20 to 30 minutes); if onions  stick to
pan or pan appears dry, add more water,  Drain chiles, discarding
liquid. In a blender or food processor, whirl  chiles, tomatoes and
their liquid, sugar, oregano, and cumin until  smoothly pureed.  Stir
chicken and chile-tomato mixture into onion mixture. Reduce heat  and
simmer, uncovered stirring occasionally, until mixture is thick  and
flavors are blended (about 10 minutes). Season to taste with salt  and
pepper.  Low-Fat Mexican Cookbook - Sunset Books - ISBN 0-376-02478-X
Posted to  MC-Recipe Digest V1 #1070 by "M. Hicks"
<nitro_ii@email.msn.com> on  Feb 1, 1998

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 291.2mg
Potassium: 418.9mg
Carbohydrates: 18.8g
Fiber: 3.4g
Sugar: 10.2g
Protein: 2.4g