Homemade Enchilada Sauce (Instant Pot or Stove-Top Version)

May 01, 2019

My signature dish growing up was chicken enchiladas. I would always make them for my family or on any special occasion where I was cooking. A good enchilada sauce is a must when you're making Mexican food. It makes all the difference in flavor.


Now you can ditch the canned enchilada sauce from the grocery store. After you make this recipe you won't want to use the store-bought version ever again! This recipe is so easy to throw together. I have an Instant Pot version or a stove-top version. Either way, you'll want to put this on all your enchiladas or tacos.






RECIPE Homemade Enchilada Sauce

(Instant Pot or Stove-Top Version)



Ingredients

2 (14.5 oz cans) organic diced tomatoes

¼ c avocado oil

¼ c organic all purpose flour (sub almond flour if you can't tolerate gluten)

1 c water or chicken stock

2 1/2 TBSP chili powder

1 TBSP cumin

½ TBSP sea salt

½ TBSP garlic powder

½ TBSP onion powder


Preparation

  1. Start by opening your cans of tomatoes and putting them into a blender. Blend until it is a smooth liquid. This will be the base of your sauce.

  2. In your Instant Pot or in a saucepan on the stove add your avocado oil. Set your Instant Pot to the “saute” mode and a “low” setting. Let the oil cook until it is slightly bubbly around the edges, but not boiling.

  3. Now add your flour (flour isn’t necessary but makes the sauce a thicker consistency. So add it if you wish) Stir until it’s combined with the oil. Now add your blended tomatoes and 1 cup of water or chicken broth.

  4. Add all your spices to the pot and stir until combined. Let your sauce thicken until it’s hot and bubbly. Now you can turn off the saute mode and use on your enchiladas or tacos. Enjoy!

Tips


*This recipe makes a little over a quart of sauce. I’m always able to use it for at least 2 meals. Store leftover sauce in the fridge in a mason jar if you want to.


*If you are sensitive to gluten you can just leave out the all purpose flour, I’ve made it both ways, the flour just helps to thicken it a bit, if you need to, you can add a little corn- starch or arrowroot starch to thicken at the end if needed.


*If you want to make this on the stove-top just follow the same directions just cook at a medium heat in a medium sized saucepan.


*Use organic ingredients when feasible






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