Michele's Outstanding Red Chili Enchilada Sauce
Prep Time
10 minutes
Prep Notes
This homemade sauce is easy to make delicious!
Store bought enchilada sauce contains a lot of undesirable additives so this homemade option is great.
I like to make up a batch and keep it in the fridge for a quick, tasty Mexican add to pour over a veggie stir fry, breakfast eggs or Huevos Rancheros, or poured over a big thick veggie burrito. Yum!
It can be made ahead and frozen for a quick add to meals when time is short.
Cooking Time
10 - 15 minutes
Yields
Approximately 2 1/2 cups
Ingredients
- 2 Tbsp. extra virgin organic olive oil
- 2 Tbsp. gluten-free all-purpose white flour; i.e. Pamela's or Bob's Red Mill - (do not use almond flour)
- 2 cups organic vegetable broth
- 1 small 6 oz. can tomato paste
- 2 Tbsp. mild red chili powder
- 1 Tbsp. granulated onion powder (not onion salt)
- 1/2 tsp salt; pink, Kosher, or sea salt
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- 1/4 tsp cayenne, or other hot chili powder, or hot sauce (add more if you like it hot!)
- 1/2 tsp raw honey
Directions
- Heat olive oil & gluten-free flour in a medium-sized sauce pan, whisk until smooth.
- Slowly incorporate the 2 cups of vegetable broth, whisking until well blended and no lumps remain.
- Add the tomato paste and stir to completely blend.
- Add all spices and continue to simmer gently until sauce is thickened, about 5 minutes.
- If sauce is thicker than you prefer, add small amounts of broth, a little at a time, whisking constantly until desired consistency is achieved.
- Taste and adjust seasonings as desired. Serve & enjoy!
Credit
This recipe is mine - you can find this and 70 other delicious recipes in my book - BODY SPEAK! Listen to Body... It Knows what it's Talking About!