I love enchiladas, but it's actually hard finding an enchilada sauce that doesn't contain gluten. This recipe is so fast and easy to make, that I'm not going to read through the stacks and stacks of cans at the store ever again! It's hard to tell by the picture, but the results are a fairly thick, dark red sauce. Not really spice at all, but packed with flavor!!!
I hope you'll try it out in your favorite enchilada recipe, or wait until next week, when I'll be sharing an awesome enchilada recipe with you! Stayed tuned!!
2 tblsp. canola or vegetable oil
1 tblsp. cornstarch
3 tblsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth
In a medium saucepan, heat oil over medium-high heat.
Add cornstarch and whisk until smooth. Stir in the remaining seasonings and mix well (if it's starting to stick or something, you may want to remove the pan from the heat while you are adding everything in). Gradually stir in chicken broth while whisking, to prevent lumps. Cook and stir until completely smooth. Reduce heat to low, and simmer for 10-15 minutes, or until thickened, stirring occasionally.
Use immediately or refrigerate, in an air-tight container for approximately 2 weeks.