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Homemade and Healthified Enchilada Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups
Author Sonja

Ingredients

  • 1 T olive oil
  • 2 T onion finely diced
  • 1 clove garlic minced
  • 1 28- oz. can diced tomatoes undrained, or tomato sauce
  • 1/2 cup chicken stock
  • 2 T whole wheat flour or gluten-free flour
  • 1-2 T chili powder
  • 1/2 t ground cumin
  • 1/2 t salt
  • dash cayenne pepper

Instructions

  1. Heat oil over medium-high heat in a large pan.
  2. Saute onion and garlic until onion is translucent, approximately 3-5 minutes.
  3. Stir in the remaining ingredients.
  4. Bring to a boil, and then immediately turn down heat to simmer for approximately 10 minutes.
  5. If desired, puree the sauce in a blender or food processor until smooth.
  6. Makes approximately 3 cups.
  7. Refrigerate enchilada sauce for up to a week, or freeze unused portion up to 6 months.