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We love Mexican food, but we do not love the ingredients in store-bought sauces.

Here is a way to make your own, and while you are at it, incorporate a nutritional 'punch' by using homemade chicken broth as your base.

Red Enchilada Sauce

Yield: Approx. 1 cup



  • 2 TB grape seed oil

  • 2 TB flour (or gluten-free flour)

  • 4 TB chili powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp. Celtic sea salt

  • 1/4 tsp. cumin

  • 1/4 tsp. oregano

  • 2 cups chicken stock or broth


Heat oil in a small saucepan over medium-high heat.  Add flour and stir with a wire whisk over the heat for one minute.  Stir in the remaining seasonings (chili powder through oregano).  Then gradually add the stock/broth.  Whisk constantly to remove any lumps.  Reduce heat and simmer 10-15 min until you reach the thickness you desire.

Use immediately or store in refrigerator in air-tight container for up to 2 weeks.

Mexican Food
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