Every time I make my primal enchilada casserole, I’m always amazed by how delish the sauce is.
Actually, it’s not really clear to me whether I make enchiladas only as an excuse to make the sauce (and eat it by the spoonful) or because I do enjoy enchiladas.
Which I do, I’m not denying that. But now that I’m thinking about it, what I really dig about enchiladas is the sauce.
Some folks will argue over which cheese is best: queso, cheddar or the über-melty processed stuff.
Others fixate on the chiles. Enchilar, after all, means “to season with chile” — so yes, they have a point.
I instead focus on the sauce.
So don’t even get me started on the canned variety; that awful, thin, watery stuff more similar to bottled “taco sauce” than to what rich enchilada sauce is all about.
Why buy canned when you can make homemade?
Besides time management. Which I agree, it’s an important factor to take into consideration — especially when you have a busy life trying to juggle everything around you.
But you see, my enchilada sauce is a breeze to make and uses some shortcuts that make it quick and easy to prepare. And it’s so cheap too. One of those win-win-win situations we love so much.
I know there are many recipes for enchilada sauce that uses different techniques.
Some use broth as a base, others a mix of tomato paste and broth, others roux. Personally I like to use tomato sauce.
What can I say, I like tomato sauce. It may be wrong but that’s the way I roll.
Anyways, this enchilada sauce is not only for enchiladas it’s amazing on zoodles too, or to use in salsa, quesadillas or as a marinade. Really, that awesome. I love it.
Maybe you’ll love it too.
Makes about 2 cups of sauce
4 tablespoons olive oil
2 tablespoons arrowroot powder (or cornstarch)
2 tablespoons chili powder (adjust according to taste)*
1 can (15 oz / 425 gr) tomato sauce
1 ½ cups / 350 ml water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon fine grain sea salt
* I am using chili powder for this recipe, not cayenne pepper. Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.
Heat olive oil in a large skillet over high heat; stir in arrowroot powder and chili powder. Reduce heat to medium and cook, stirring constantly until light brown, about 2 minutes.
Stir in tomato sauce, water, cumin, garlic and salt; lower the heat to a gentle simmer and cook for about 15 to 20 minutes , stirring every so often, until thickened to desired consistency.
Use immediately or refrigerate in an air-tight container for up to two weeks.
1 cup yields 367 calories, 28 grams fat, 25 grams of carbs, and 1 gram of protein.