Healthy Homemade Red Enchilada Sauce

Healthy Homemade Red Enchilada Sauce – A flavorful Alternative to Store Bought Options

I don't know about you, but we're making a conscious effort to be more mindful of the ingredients we consume. After taking a closer look at the list of ingredients in store-bought enchilada sauce, I was inspired to seek out a healthier homemade alternative. 

We're steering clear of unnecessary additives like added sugar, soybean oil (associated with obesity and diabetes), hydrolyzed corn protein (known to trigger skin rashes, respiratory issues, and digestive problems), and Bioengineered Foods (linked to antibiotic-resistant diseases). No thank you, that's not for us! 

Enter this homemade enchilada sauce recipe, a nutritious twist on the classic Old El Paso Sauce. It's a breeze to whip up, taking just 10 minutes of your time, and bursting with bold, incredible flavors!

I don’t see any obstacles to preparing a large batch of this recipe and preserving the sauce for later use on chicken or beef enchiladas, huevos rancheros, wet burritos, Mexican lasagna, etc.  I’m eager to give it a shot the next time I make this sauce.  

I’d love to hear what you think if you decide to make it!

Ingredients

• 1 Tbsp best quality olive oil

• 2 Tbsp flour (I used all-purpose flour, but gluten-free will work)

• 4 Tbsp tomato paste (I use organic)

• 3 Tbsp chili powder

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cumin

• 1/4 tsp Mexican oregano or dried oregano

• 2 cups vegetable broth

• 1 tsp fresh lemon juice

• salt and pepper to taste

Instructions

1. In a medium saucepan, over medium heat, add olive oil and flour. Whisk to combine and cook for one minute.

2. Add the tomato paste, chili powder, garlic powder, onion powder, cumin, and oregano. Whisk to combine.

3. Add vegetable broth and stir to combine.

4. Bring to a simmer and cook for 5-6 minutes allowing the sauce to slightly thicken.

5. Add lemon juice, salt and pepper, if necessary.