Enchilada Sauce


I stumbled upon this recipe for homemade enchilada sauce on gimmesomeoven.com and it looked good so I decided to try it for myself and use it for my chicken enchiladas. It turned out great! This is now my go-to enchilada sauce because it is super simple, quick, and delicious. I made it paleo and gluten-free by using healthier oils and arrowroot flour instead of regular flour.


  • 2 Tbsp olive oil
  • 2 Tbsp arrowroot flour
  • 4 Tbsp chili powder (you can adjust the amount of chili powder based on how hot you want it)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 2 cups chicken stock (If you want to make your own check out my recipe here)



  1. Heat the olive oil in a small saucepan over medium-high heat.
  2. Add the arrowroot flour and whisk together over the heat for one minute.IMAG0300
  3. Stir in the remaining seasonings (chili powder, garlic powder,salt, cumin, and oregano).IMAG0301
  4. Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 8-10 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.IMAG0304

Serving size: 2 tbsp, Servings: 8


estimated by http://caloriecount.about.com/

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