Red Enchilada Sauce (Paleo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tablespoons coconut oil or beef tallow 2 tsp coconut flour 1/4 cup chili powder 2 cups chicken stock 6 ounces tomato paste 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15-30 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve with or in any recipe that requires enchilada sauce. (look up my Chili Dog Chili recipe).
Serving Size: 10 - 1/4 cup servings
Serving Size: 10 - 1/4 cup servings
Nutritional Info Amount Per Serving
- Calories: 46.0
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 201.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.9 g