Enchilada Sauce

They say some things are better left to chance... Well I don't know who they are, but when it comes to the food I'm putting in my body, I wanna know.  Canned soups and sauces freak me out. I literally get the heebie-geebies thinking about what could be in them.  Especially when you can't understand half the ingredients.  It's scary, bro.

So more often than not, I forgo the canned isle (with the exception of canned tomatoes!) and make my sauces from scratch.  It not only tastes better, it's just the right thing to do.  I whipped this sauce up in minutes, and stored it in the fridge until I needed it.  This sauce keeps for about a couple weeks in the fridge, but when you smell the aroma filling your house while simmering, you'll want to use it right away.

Enchilada Sauce

YEILD: About 1 1/2 cups

ingredients:

2 tbsp grapeseed oil or canola oil
2 tbsp arrowroot powder, cornstarch or flour will also do
2 tbsp chili powder
2 tbsp chipotle powder, see note below
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp crushed oregano
2 cups low sodium chicken broth or vegetable broth

directions:

In a small saucepan over medium heat, heat the oil for a couple minutes.  Add arrowroot and whisk together with the oil for one minute.  Whisk in the chili powder, chipotle powder, garlic powder, salt, cumin, and oregano.  Whisk together for an additional minute for all the flavors to open up.  Slowly pour in the stock while whisking to prevent any lumps.  Reduce heat to a simmer and cook for 15 minutes until thick, whisking often to ensure a smooth sauce.

Use immediately or store in an air-tight container in the refrigerator for up to two weeks.

Katelyn's note: This sauce is spicy!  If you prefer less spice, leave out the chipotle powder and up the chili powder to 4 tablespoons.

Recipe adapted from Gimme Some Oven