While this takes a little effort to put together, it’s really quite simple: Veggies, broth and spices.
Red-ish Enchilada Sauce
It easy enough to buy enchilada sauce at the store, but this just tastes better. And it's pretty easy to make. And, yeah, it's not very red. But it isn't a green sauce, so we call it "Red".
We love some good tomato soup and it turns out to be easy to make. Four ingredients and minimal prep.
Butternut Squash Enchiladas
This is a great way to eat healthier with something that tastes great. Don’t let the word “squash” turn you away. These are pretty easy to make and did I mention tasty?
Store-bought enchilada sauce is fine, but this is just better. I made it the first time because I didn’t have enough on hand for a double batch of Butternut Squash Enchiladas. I mixed my batch with the stuff from the jar and it was fine. The next time I made it by itself and it really made the enchiladas taste even better!
My original inspiration for these came from the Cookie and Kate website. Maybe I cook the dry ingredients too long to give our sauce its red-brown color, but the way it tastes? Yeah, I don’t worry about the color too much.
- 3 Tablespoons of EVOO or Avocado Oil
- 3 1/2 T Quinoa Flour (expensive, but worth the taste and nurtition difference; substitute any flour)
- 1 T Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Power
- 1/4 tsp Oregano
- Dash or two of Cinnamon
- 2 T Tomato Paste
- 2 Cups Vegetable Broth
- 1 tsp Apple Cider Vinegar
Make the Filling
- Measure out all the dry ingredients into a little dish
- Open the can of Tomato Paste and have the Tablespoon ready
- Have the Vegetable Broth ready also
- Heat the oilon Medium heat until it’s truly hot
- Add the dry ingredients (it should sizzle!) and wisk for abut a minute
- Add the Tomato Paste and wisk it in until smooth
- Slowly add the broth and wisk to remove lumps
- Turn the heat to Medium-High to bring to a boil, wisking frequently
- Reduce the heat to maintain a gentle simmer, still wisking frequently
- After about 5-7 minutes, the sauce should thicken (you can add a bit more flour if you need to)
- Remove from heat and wisk in the Apple Cider Vinegar
- Add Salt and Pepper to taste
Use this to prepare our Butternut Squash Enchiladas or anywhere else you would use an enchilada sauce.