Enchilada Sauce
Meal: 33 cal Protein: 1 g Carbs: 2 g Fat: 2 g
This sauce is roughly the same calories as its counterparts found on the market, but the flavor achieved is so much richer that it will make any dish you serve it with better. We have included recipes for Pumpkin Stuffed Enchiladas, Shrimp El Diabla and Huevos Rancheros – but there are a million ways to use this delicious sauce.
Enchilada Sauce
Enchilada Sauce
Serving size 2 Tbsp 33 cal Protein: 1 g Carbs: 2 g Fat: 2 gIngredients
- 3 Tbsp Flour (regular or GF)
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin (roasted, even better)
- 1 Tbsp Oregano
- 1 Tbsp Smoked Paprika
- Sea Salt & Pepper
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic , minced
- 3 Tbsp Tomato Paste
- 3 C Chicken Bone Broth (or your preference)
Directions
- In a small bowl, mix flour and spices. Set aside.
- Heat oil in a saucepan on stovetop on Medium. When hot, add garlic and flour mixture. Whisk in spices and flour until well incorporated, slightly deepened in color, and fragrant (appx 1 minute).
- Raise heat to medium-high. Add tomato paste, and when well incorporated, slowly add broth. Continuously whisk until thickened. Bring mixture to a simmer, then reduce heat to maintain simmer. Cook, whisking for 5-7 minutes, until the sauce has thickened.
- Remove from heat. Adjust seasoning. Keep in fridge up to 2 weeks and freezer up to 2 months.
