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I really love to both cook and eat Mexican food! When I was making my wet burrito recipe, I realized that it called for enchilada sauce. When I went to the store and read the ingredients on the back of a couple of different brands of enchilada sauce, I was disheartened to see ingredients that I try not to ever consume!
I didn’t want to believe that I was never going to be able to eat wet burritos or any other recipe that I have that calls for enchilada sauce. So my only choice was to create a recipe that worked for my recipes. And I wanted to make a simple enchilada sauce that could be whipped up quickly and yet tastes good. I have several recipes that I will be posting in the future ahead that use this sauce….yum!
I originally used tomato paste with this recipe, but it actually created a sauce where the tomato flavor dominated. Using the tomato sauce tones it down a bit so that the flavor of all of the great seasonings really comes through!
This sauce has a quick prep time (only 5 minutes!) and cooks up on the stovetop quickly as well. If you are a hot and spicy kind of person, you can certainly turn the heat up on this sauce by adding some cayenne pepper or the hot sauce of your choice. Make is as hot as you like!
I usually make this sauce and thicken it with either brown rice flour or arrowroot powder. Feel free to substitute other grain gluten-free flours or whole wheat flour for the gluten-eating crowd.
Depending on the type of thickener you use, this recipe can be both gluten and grain-free!