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Enchilada Sauce

Enchilada Sauce
Enchilada Sauce
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  1. 3 T oil
  2. 3 T flour (I used brown rice flour)
  3. 1 t chili powder
  4. 1 t ground cumin
  5. ½ t garlic powder
  6. ¼ t oregano
  7. ¼ t salt, to taste
  8. Pinch of cinnamon
  9. 1 15 oz can tomatoes, drained
  10. 2 c chicken broth
  11. 1 t apple cider vinegar
  12. Black pepper, to taste
  1. Heat the oil in a frying pan.
  2. Combine all of the spices and flour, add to the pan of oil and mix together quickly.
  3. After it's incorporated, add the tomatoes and whisk together.
  4. Slowly add the chicken broth next, whisking together.
  5. Cook for about 5-7 minutes to thicken the sauce.
  6. Remove from heat and add the apple cider vinegar and black pepper.
  7. Once the mixture has cooled a little, put it in your blender to make it a smooth sauce.
  1. The original recipe used 2 tablespoons of tomato paste instead of the can of diced tomatoes. I didn't have tomato paste so I improvised.
Adapted from Cookie and Kate
Adapted from Cookie and Kate