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Homemade Enchiladas Sauce - Ready to Serve

Homemade Gluten-Free Enchiladas Sauce

5 from 2 votes
Why buy canned and processed enchiladas sauce when you can make your very own?!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Condiment
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1/4 cup Coconut Oil
  • 1/4 cup Chickpea Flour
  • 1 can Crushed Tomatoes
  • 1 cup Chicken Stock
  • 3 Tbsp Chilli Powder
  • 1 Tbsp Brown Sugar
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Salt

Method
 

  1. In a medium size bowl combine tomatoes, stock and seasons, mix well then set aside. 
  2. Heat oil over medium heat and add chickpea flour one oil has completely liquified. Whisk oil and flour together over medium heat for  3-4 minutes until flour has completely absorbed into the oil.
  3. Gradually add tomato stock mixture to the roux and stir consistently while the sauce starts to thicken.
  4.  Once sauce has started to thickened, bring sauce to a boil then lower heat and let sauce simmer on low heat from about 20 minutes, stirring occasionally.
  5. Remove from heat and store in mason jar in fridge for up to 2 weeks.