So I just made this recipe last night, and it was SO good. Did you know that a lot of enchilada sauces have gluten AND sugar in them?? Yeah, not cool. However, that's not why I made my own if I'm being honest. I made my own because the store was out of the sugary gluten infested kind. BUT, now that I know and now that I have made my own, I will be only using my homemade sauce! It was so good and I'm happy that I could control the heat level and flavor. I love making enchiladas for trips because they're so easy to pack and reheat. Using corn tortillas and plain black beans (low-fat and no salt added) and a lean meat also make a huge difference!
You will need: 3 tbl. Avocado oil (can use EVOO as well) 3 tbl. Flour (I use gluten free, but regular works too!) 1/4 c. Fresh tomato purée (I put a tomato in my NutriBullet) 1 tbl. Tomato paste 1 tsp. Cumin 1 tsp. Chili powder 1 tsp. Onion salt 1 tsp. Garlic powder 1 tbl. Apple cider vinegar
Over medium high heat, add oil. Once it’s well heated, whisk in flour and spices until fragrant and smooth. While continuously whisking, add in purée, paste, and apple cider vinegar. Bring to a boil for about 1 minute, then reduce heat to a simmer for about 2 minutes. If you like a more watery sauce, add a little more vinegar and purée.
Packing tips: Either roll up in tin foil and freeze, or use a tin foil container so you can just pop it straight in the oven! If you're freezing for a later time, I suggest saving a side of sauce as well to keep it from getting dry. Enjoy!