This recipe for authentic homemade red enchilada sauce is a quick and easy way to add flavor to all your Mexican dishes. By using canned tomato and spices, you’ll be happy with this sauce that is gluten free, paleo, keto and Whole30!
I feel like I am getting really good at creating my own condiments. Even though at first it seemed daunting, I began to really love the process. I love seeing what I can swap out for healthier more flavorful ingredients and when I gave red enchilada sauce a shot, I was surprised how simple it truly was!
I’m a big fan of Mexican food as I’m sure a lot of people are. Making my own Mexican food was ESSENTIAL when I lived in Hawaii because there truly were no places on the island then that could do it right. I often made enchiladas which were a favorite of my husband, and when I am feeling a more lighter version, I make my red enchilada zucchini version.
Red Enchilada Sauce
- Heat the avocado oil over medium-high heat.
- Add chili powder and tapioca flour and whisk until combined. Add in oregano, cumin and whisk together being careful not to burn.
- Whisk in tomato paste and broth or water and continue to whisk until it thickens up (about 3 minutes)
- Simmer on low for 10 minutes and remove from heat.
- Store in glass jars in fridge for up to 10 days or freeze for later use.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
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Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.