Homemade Enchilada Sauce
Ingredients
- 1 small shallot
- spray cooking oil
- 2 teaspoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon sea salt
- 1 tablespoon gluten free flour King Arthur is my fave
- 1 cup chicken bone broth
- 1 tablespoon minced garlic about 2 cloves
- 1 ½ cups tomato sauce
Instructions
- Heat a medium saucepan to medium heat and spray generously with cooking oil
- Dice shallot and add to saucepan, saute until translucent
- Stir in chili powder, cumin, salt, and flour until combined
- Slowly whisk in bone broth
- Add garlic and stir to combine
- Stir in tomato sauce and cook for two minutes until hot
- Use in place of store bought enchilada sauce
- Store in airtight container in fridge for up to one week
Notes
Makes 4 half-cup servings
Macros per serving: Calories 98, Carbs 12.9g, Fiber 2.6g, Fat 0.2g, Protein 5.9g
Nutrition
Calories: 98kcal
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