Mmm yummy paleo enchilada sauce and so easy! Add a little bit of chicken stock if sauce comes out thicker than you like.
I was in the middle of making enchiladas when I realized I didn't have any enchilada sauce. This was super easy to whip up with an immersion blender. And I had all the ingredients on hand. I used ancho chili powder for an extra kick. Never buying enchilada sauce again as they all seem to have unnecessary, unwanted ingredients.
Read MoreI was in the middle of making enchiladas when I realized I didn't have any enchilada sauce. This was super easy to whip up with an immersion blender. And I had all the ingredients on hand. I used ancho chili powder for an extra kick. Never buying enchilada sauce again as they all seem to have unnecessary, unwanted ingredients.
This was good! It did end up a little thick for my liking so I thinned it down. Taste was great and this is one I will make again.
Didn't have two, just one can of tomato sauce, so used that, along with 28 oz of pureed tomatoes. I tripled the recipe since I was doing the job, and will freeze leftovers! I also used a toothpick to get a tiny amt of oregano oil instead of dried oregano. It's good!
Very good and quick to put together. I halved it; the small cans of tomato sauce are 8 oz, so I also went down a bit on the other ingredients (since the scale down feature hasn't worked for a while on many recipes). I did find the smoky flavor slightly prominent, so I'd cut down a bit on the paprika. Also had to add a tsp of sugar for my tastes. I used this entire amount on three large refried bean and cheese enchiladas, brushing both sides with it, a little on the bottom of pan and reserving some for the top.
