Enchilada Sauce
To be honest, I did not like enchilada sauce … or so I thought. I bought it from the store a couple of times and absolutely hated it, even in the enchilada recipes. So, imagine my surprise at how much I love it now that I make it myself. Yes, love this stuff. This sauce is the star that brings my No-Chicken Bean Enchiladas (recipe coming soon) together. This sauce takes a bit over 10 minutes to make and less than 5 minutes of true effort. It is usually the first thing I make when I am making my enchiladas.
This is basically made from chili powder and those on a non-stimulating diet can use the Chili Powder Substitute (or homemade chili powder) I have on this site. I have had this sauce both ways and I love it the same. I missed nothing! So, please enjoy it!
Enchilada Sauce
Ingredients:
- 2 cups pure water
- 1 teaspoon no-chicken broth powder (See recipe)
- 1 teaspoon liquid aminos
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 2 ½ tablespoons chili powder (See recipe)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt
Instructions:
- Combine water, broth, and liquid aminos into a jar and set mixture aside.
- Heat oil in a small saucepan and whisk in flour, until incorporated. Add in seasonings and cook for 1 more minute, whisking to ensure not to burn.
- Then, pour in broth mixture, whisking constantly to combine until no lumps remain. While pan is uncovered, bring to a simmer and reduce heat to medium-low and allow sauce to bubble for 10 minutes. The sauce should thicken.
- Use in your favorite enchilada recipe.
