I think store bought enchilada sauce lacks fresh flavor and it usually contains ingredients I’d rather avoid, so I like to make my own. This is really simple way to create a nourishing meal that tastes great and it is definitely worth the extra time spent in the kitchen.
``Quick tip: I eliminated garlic and onion for a sensitivity but feel free to add them if you desire.``
Prep Time: 25-30 minutes | Cook Time: 15-20 minutes | Serves: 4-6
½ tablespoon coconut oil<br>
½ green bell pepper, diced<br>
3 tablespoons chili powder<br>
½ teaspoon chipotle powder<br>
1 teaspoon oregano<br>
¾ teaspoon cumin<br>
½ teaspoon salt (or more to taste)<br>
1 (28 oz.) can fire-roasted tomatoes<br>
Chicken stock, as needed<br>
1.) Heat the coconut oil in a saucepan over medium-high heat and sauté the green bell pepper and spices until fragrant. Add the fire roasted tomatoes and simmer for about 10 minutes, or until most of the liquid has evaporated.
2.) Carefully pour into the blender and puree, adding chicken stock to thin out to the desired consistency. Use in any recipes as you wish.
Feel great and remember to enjoy your health!
The Warrior Wife
* Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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