Amazing Enchilada Sauce
Author: Sally Twellman
Recipe type: Sauce
Serves: 24
- 2Tbsp Avocado oil (or fav cooking oil)
- 2 heaping tsp chili powder
- 4ish cloves garlic minced
- 1½ onion, diced
- 3 tsp cumin
- 3 tsp coriander
- 1½ tsp Course Sea Salt (couple large pinches, this makes 3 batches after all)
- 1tsp Ground Black Pepper
- 3TBsp fresh oregano minced, or 1tsp dried
- 3 cups chicken broth
- 2 small cans diced green chilies or ½ cup fresh hatch green chilies diced
- 1 29oz (large) can tomato sauce
- Add oil, spices and onion to sauce pan and saute' for about 5 minutes (toasting deepens the flavor of spices)
- Add Chicken broth, tomato sauce, fresh oregano, green chilies. Cook for at least 30 minutes on slow simmer.
- Divid into ⅓s and either store for later (freeze in my case) ( 2ishcups each)
- P.s. Most enchalada sauces call for adding flour or other thicken to make a heavier sauce. I feel this isn't neccessary, but can be added if needed.
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/amazing-enchilada-sauce/
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