Enchilada Sauce Recipe
Ever wanted an enchilada sauce that is not full of MSG, preservatives and nasty chemicals? Well, if you have looked at the back of a can in the last few years, you know that enchilada sauce is full of yucky things.
While searching across the web, I found this fabulous recipe for a homemade batch. I have tweaked it over the years, made it gluten free, changed up the spices and made it my own. Easy Enchilada Sauce consistenly make a smooth, delicious, flavorful sauce, perferct to top enchiladas. This is our go-to recipe when it is time to take a family a meal and never fails to get rave reviews!
Easy Enchilada Sauce whips together in about 10 minutes, and freezes beautifully. Recipe makes about 2 cups, and you can even double or triple the recipe!
- 2 cups chicken broth (Bone Building Broth is ideal)
- 2 Tablespoons tomato paste
- 4 Tablespoons Chili Powder
- 1 tsp. cumin
- 2 heaping tsp. garlic powder (with no salt added)
- 3/4 tsp. salt
- 1 pinch ground cinnamon (less than 1/16 tsp.)
- 1-2 drops stevia or 1/3 tsp. sugar
Directions:
Over medium heat, start chicken broth going in a 2 quart sauce pan. As the broth begins to warm, add chili powder, garlic powder, cumin, salt, cinnamon and 1-2 drops of stevia.
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. We whisk constantly with the Pampered Chef mini-whipper, it works perfectly, blending flavor.
Add tomato paste and whisk in, allowing sauce to come to a slow, gentle, rolling boil. Cook gently for a few minutes, continuing to whisk.
Cool slightly, use in enchiladas, soups, casseroles or anywhere else enchilada sauce is needed!