I love Mexican food just as much as I love Asian food. That means I like it A LOT!

I can’t even tell you the last time I bought store bought enchilada sauce. My husband doesn’t like the canned stuff at all so I started making my own years ago. Now I prefer Sour Cream Enchilada Sauce but I have to mix it up every once in awhile with a tomato sauce. And of course I try different versions every once in awhile as well.

Anyhow, you won’t want canned enchilada sauce again after making this easy homemade version!

INGREDIENTS

• 1/4 cup vegetable oil
• 1/4 cup gluten free flour
• 2 (14.5 oz) cans diced tomatoes
• 1-1/4 teaspoon chili powder
• 1 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried chopped onions
• 1 tablespoon brown sugar, packed
• 1 teaspoon fine sea salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
2. Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-15 minutes.
3. Take a hand emulsifier to liquify the tomato chunks to make a smoother sauce otherwise you can leave as is.

Adapted from Damn Delicious