Who knew that making your own enchilada sauce was so simple?! It's quick, delicious, and the best way to avoid consuming all of the junk and preservatives that you can find in the store-bought version. Make sure to check out my enchilada recipe on the blog - Best of Both Worlds Enchiladas. Once you make it, I guarantee you'll never go back!
Ingredients
1½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
1 tbsp chili powder
½ tsp salt
¼ tsp pepper
¼ tsp ground cinnamon
3 tsp tomato paste
2½ C homemade chicken broth or low sodium chicken broth
Juice from ½ a lemon
3 tbsp olive oil
1-2 tbsp sauce from a can of chipotle peppers (depending on desired spice level)
4 tsp arrowroot powder (sub 3-4 tbsp all purpose flour)
Instructions
Heat olive oil in a sauce pan on med/high heat. Add cumin, garlic powder, onion powder, chili powder, salt, pepper and cinnamon. Stir for 30 seconds.
Add tomato paste and chipotle sauce. Stir for another 30 seconds.
Add 2 C chicken broth (set the remaining ½ C of broth to the side) and lemon juice and whisk together until evenly combined.
Whisk 4 tsp of arrowroot powder into the remaining ½ C of chicken broth to make a slurry - this works best if the chicken broth is cold. Once fully combined, whisk the slurry into the pot.
Bring the sauce to a light boil (5-6 minutes on med/high heat). Then remove from heat and let sit for 10 minutes, stirring periodically until it thickens.
Prep Time: 5 minutes
Cook Time: 10 minutes + 10 min cooling
Total Time: 25 minutes
Servings: Makes about 3 Cups
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