Red Enchilada Sauce (Paleo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Red Enchilada Sauce (Paleo) calories by ingredient
Introduction
Homemade enchilada sauce, made without wheat flour (gluten) or added sugar. I adapted a recipe from Emeril Lagasse. It's a little spicy, so use with care. ;) Homemade enchilada sauce, made without wheat flour (gluten) or added sugar. I adapted a recipe from Emeril Lagasse. It's a little spicy, so use with care. ;)Number of Servings: 10
Ingredients
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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
Directions
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
Member Ratings For This Recipe
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