Since starting the my fitness journey I haven’t made enchiladas…well to be honest I haven’t made them in a very long time before that since my family doesn’t like the “spicy” sauce. So I decided to try to make a sauce that isn’t full of chemicals and wasn’t too spicy for my family. My first batch was a bit too spicy for their liking. Just adjust the seasoning to your families liking!
I am excited that this sauce turned out just amazing! I like it a bit spicier than the rest of my family so I can easily make two batches to make everyone happy! It also freezes well, so I don’t need to worry about throwing out the extra!
Homemade Enchilada Sauce makes about 2 cups
1/4 cup olive oil
2 T flour, I used gluten-free flour
1 (8 oz) can tomato sauce (no sugar added)
1/4 cup chili powder (less if you don’t like it too spicy)
1 1/2 cups water
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp onion powder
Sea salt, to taste
Heat the oil in a sauce pan over medium heat. Whisk in the flour and chili powder. Reduce heat to low. Add in the tomato sauce and water. Stir occasionally to prevent burning to the pan. Stir in the cumin, garlic and onion powder. Sauce will thicken as it cooks, approximately 10 minutes. Add salt to taste.
21 day fix: For the whole batch I count it as 1 purple (due to the tomato sauce) and 10 tsp for the olive oil. Remember is you are using the full amount in a recipe, just divide these numbers by the total servings!
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