Living most of my life in Texas has made me a little food spoiled. More specifically, Mexican food spoiled! When I moved to North Dakota I knew I would have to expand my kitchen creations to include more Mexican food, and while it doesn’t quite beat eating at a hole-in-the-wall authentic Mexican hut, it does the trick for now!
On my list of favorite Mexican food? Enchiladas! At first I was pouring canned sauce on those bad boys, and man was I doing it all wrong! This recipe I found from The Garden Grazer takes 15 minutes to make, has minimal ingredients (you probably have everything in your pantry!) and offers delicious results. Try it out, I dare you! Don’t forget to tell me what you think 🙂
Easy Enchilada Sauce
Recipe adapted from The Garden Grazer.
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tb olive oil
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp chili powder
1/2 tsp Chipotle chili pepper powder
1) In a small bowl, combine the flour, and spices.
2) In a medium saucepan, heat olive oil over medium heat.
3) Once heated, add the tomato paste along with the bowl of flour and spices to the saucepan. Cook one minute, whisking continuously.
4) Whisk in the broth, increase heat, and bring to a light boil.
5) Reduce to a simmer. Cook about 8 minutes, or until slightly thickened, whisking occasionally.
6) Add salt and pepper to taste.
7) Use as you would any enchilada sauce! My recommendations? Black Bean and Spinach Enchiladas or as the topping for Mexican Meatballs!