Why buy canned enchilada sauce, when it's quick and easy to make your own! I use this for my vegan, vegetarian, and chicken enchiladas and enchilada casseroles, and Mexican lasagna. Quick, easy, and you control the ingredients, and make it as spicy or as mild as you like!
2 tbsp olive oil
2 tbsp flour ( I used spelt flour)
1 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper, or to taste
2 cups water
1 8 ounce can tomato paste
2 tsp jarred chopped garlic,or 2 chopped garlic cloves, or 1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
Heat olive oil in a dutch oven, or pot large enough to hold 2 cups of water. Add flour and stir with a whisk constantly for a minute or 2 over a medium heat. Add the chili powder and stir another minute more. Cooking the chili powder will allow a slow cooked flavor, in the short cooking time. Add 2 cups of water, slowly, while whisking. Add in remaining ingredients and whisk to incorporate the tomato paste. Simmer approximately 20 minutes or so. Rich and yummy!
Yours in health,
Natalie
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