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.