We love enchiladas, but I recently discovered that I have to be careful when buying enchilada sauce because some of them contain gluten. Tomato season just happens to be the perfect time of year to make enchilada sauce from scratch. You can make extra and either freeze it or can it for future use.
Many people make red enchilada sauce without using tomatoes, but I love the nutritional value that the tomatoes add. Plus tomatoes are a great way to create a milder sauce.
You can use canned tomatoes, but I like to use fresh tomatoes. I leave the skins on; it saves time and add nutrients. Once they are blended into the sauce nobody will know that the tomato skins are in there.
- 3 cups vegetable broth (how to make vegetable broth in a slow cooker)
- 2 cups diced tomatoes
- ⅓ cup chili powder
- ¼ cup corn starch
- 2 – 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoons cumin
- 1 teaspoon dried oregano
- Place all of the ingredients in a sauce pan. Use an immersion blender to blend the ingredients.
- Turn on the flame to medium-high. Cook the sauce until it boils. Reduce flame and simmer until it thickens.
- Use in enchilada recipes as called for. Store any unused portion in the refrigerator for 4 – 5 days or freeze for future use.