I really love to both cook and eat Mexican food! When I was making my wet burrito recipe, I realized that it called for enchilada sauce. When I went to the store and read the ingredients on the back of a couple of different brands of enchilada sauce, I was disheartened to see ingredients that I try not to ever consume!
I didn’t want to believe that I was never going to be able to eat wet burritos or any other recipe that I have that calls for enchilada sauce. So my only choice was to create a recipe that worked for my recipes. And I wanted to make a simple enchilada sauce that could be whipped up quickly and yet tastes good. I have several recipes that I will be posting in the future ahead that use this sauce….yum!
This is what the sauce looks like when used on the wet burritos. I originally used tomato paste with this recipe, but it actually created a sauce where the tomato flavor dominated. Using the tomato sauce tones it down a bit so that the flavor of all of the great seasonings really come through!
This sauce has a quick prep time (only 5 minutes!) and cooks up on the stove top quickly as well. If you are a hot and spicy kind of person, you can certainly turn the heat up on this sauce by adding some cayenne pepper or the hot sauce of your choice. Make is as hot as you like!
I usually make this sauce and thicken it with either brown rice flour or arrowroot powder. Feel free to substitute other grain gluten free flours, or whole wheat flour for the gluten eating crowd.
Depending on the type of thickener you use, this recipe can be both gluten and grain free!
Quick and Easy Enchilada Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp arrowroot powder
- 2 tbsp chili powder
- 1 1/2 cups water
- 8 oz tomato sauce organic and no salt added
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cumin
In saucepan add olive oil, flour or arrowroot powder and chili powder and stir to mix.
Add the water, tomato sauce and remaining seasonings and stir until tomato paste is fully blended.
Heat through fully.