Prep Time | 5 minutes |
Cook Time | 20 minutes |
Servings |
cups
|
Ingredients
- 2 Tbsp coconut oil
- 2 Tbsp flour spelt or gluten free work best
- 1/4 Cup chili powder we know it seems high but trust us, 1/4 cup is the right amount
- 2 Tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp cumin
- 1/4 tsp dried oregeno
- 2 Cups chicken broth or vegetable broth
Ingredients
|
Instructions
- Heat oil in a small saucepan over medium heat, whisking in flour until combined- about a minute.
- Add the remaining spices, and then slowly add the broth, whisking until smooth. Reduce heat and let simmer for 10-15 minutes and voila! Homemade enchilada sauce for days!
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