Easy Gluten-Free Enchilada Sauce

AUTHOR: Danielle Walker – AgainstAllGrain.com



SERVES: 2½ cups
COOK TIME: 10 mins TOTAL TIME: 10 mins

• 3 tablespoons coconut oil
• ¾ cup minced onions
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• ¾ teaspoon cumin
• ½ teaspoon salt
• 7 ounces tomato paste
• 2 cups chicken stock


1 Melt the coconut oil in a saucepan over medium heat. Sauté the minced onions in the coconut oil until soft

2 Add all the spices, stir for 2 minutes, until fragrant

3 Add the tomato paste and chicken stock, and whisk until smooth. Simmer for 5 minutes to thicken

4 Puree the entire mixture until smooth

5 Use immediately or store in an airtight container for up to 1 week

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