Quick Enchilada Sauce
Adapted from Little Spice Jar.
The chili powder that I use in this recipe is not spicy. It's a blend of paprika, cumin, garlic powder, onion powder, etc. that I buy from my local supermarket.
Ingredients
- 1 28-ounce (800g) can of crushed or diced tomatoes (try to use cans with no sodium added)
- 2/3 cup (155ml) vegetable broth
- 1 chipotle pepper, from a can
- 1/2 to 1 tablespoon adobo sauce, the sauce that comes with canned chipotle peppers
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour, use regular all-purpose flour if not gluten free
- 4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt, add more if necessary
- 1 tablespoon honey or dark brown sugar, optional
Instructions
- Blend tomato sauce, broth, chipotle pepper, and adobo sauce until smooth.
- In a pot or large saucepan, heat olive oil over medium heat. Add flour and whisk immediately until well combined. Add about half of the blended tomato sauce and whisk everything, making sure to break any clumps of flour that may have formed. Add rest of the sauce and stir. Reduce heat to medium-low.
- Add chili powder, oregano, cumin, garlic, salt, and sugar (if using) and stir. Let sauce simmer for 8-10 minutes. You want the sauce to be at a low simmer, so if it's bubbling frantically, reduce the heat to low.
- Enjoy with your enchiladas, chilaquiles, or use it as a sauce for your favorite dishes! Refrigerate any leftover sauce in an airtight container for up to 2 weeks.
Notes
NUTRITION INFORMATION: Amount for 1/4 of recipe: Calories: 175, Total Fat 11.2g, Saturated Fat: 1.6g, Cholesterol: 0mg, Sodium: 1109mg, Total Carbohydrate: 19g, Dietary Fiber: 5.4g, Sugar: 10.2g, Protein 3g
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