Hey there Honey's and New-Bees!

One of my favourite little obsessions lately has been making enchilada sauce! While on a Pinterest binge a couple of months back, I found a delicious looking enchilada casserole recipe that I couldn’t resist making, the only problem was that I didn’t have enchilada sauce and I really didn’t want to go out and look for gluten-free enchilada sauce, so I decided to learn how to make it myself. The first batch turned out great, but I didn’t write down any of the ingredients, measurements or quantities; consequentially the second batch wasn’t as great but still respectable (and I wrote everything down this time) but the third batch turned out even better than the first and this time I wrote it down (YAY)!

I’ve since made this recipe several times, and have used it for a wide variety of meals such as eggs, chicken wings, nacho and even added a spoonful to my homemade gravy. This sauce is seriously fantastic and I’m so glad I took the time to make it from scratch, not only because it’s incredible inexpensive and easy to make, but it also tastes way better than anything I’ve ever bought in the store.

So let’s take 10-15 minutes and whip up your own homemade enchiladas sauce and I hope you enjoy this little treat as much as we do in our home!

Using a medium size bowl, combine your crushed tomatoes, stock, and seasonings, stir everything until everything is well combined then set aside, and start making your roux!

If you don’t have crushed tomatoes on hand, you can always use diced instead – to do so just drain the excess liquid from the can when you open it, transfer the diced tomatoes into a medium size bowl and blend them with an immersion blender 😊!

A roux is pretty easy to make and is essential since it’s what thickens your sauce. So start by melting your coconut oil on medium heat, then add your flour once the oil has completely liquified and warmed up a little bit. Whisk the oil and flour together for about  3-4 minutes, until all the flour has absorbed into the oil and the roux has started to bubble.

Because this recipe is gluten-free I use chickpea instead of regular all-purpose flour. However, if you don’t have chickpea flour and/or aren’t a fan of it, you can always substitute it for a general all-purpose gluten-free flour or regular all-purpose flour for those of you who aren’t gluten-free. 

Once your roux is ready, gradually add your tomato mixture; if you add your liquids too quickly you’ll end up with a lumpy sauce 😳. So slowly add your liquid into the roux on medium heat, making sure to stir constantly and you’ll see that the liquid will thicken pretty quickly (that’s always my favorite part).

Bring your liquid to a boil while stirring often then lower the heat and let the sauce simmer on low heat 20 minutes on low heat, stirring occasionally. Once your sauce has reduced and thickened remove the sauce from the heat and let cool for a bit before transferring it to a mason jar to store in your fridge for up to 2 weeks.

Pretty easy right?! I hope you had fun making this delicious sauce and please let me know if the comments how it turned out and what fun dishes you used it for!