No, for real. I could literally drink enchilada sauce. Weird? I know. But, it’s sooo good. Last night a friend of mine brought over extra she had and I had to post it. So. good. She made it in her Vitamix, (by the way did you hear about the Vitamix Giveaway?? Yep. Enter here).
Back to the drinkable recipe. It goes something like this…
Enchilada Sauce You Could Drink
2 cups bone broth
1 Tbs. olive oil
1 Tbs. red wine vinegar
2 roma tomatoes
1 garlic clove
1/2 tsp. oregano
1/2 tsp. cumin
5 Tbs + 1 tsp chili powder
1/4 cup of all-purpose GF flour or almond flour
I use my Blendtec blender and heat it up a bit to thicken it. You can also combine all ingredients in a food processor, throw it in a small pot once mixed and heat slowly to thicken. That’s it! Use on enchiladas, stuffed veggies like peppers & tomatoes, burritos, eggs, tacos…Makes about 2.5 cups, but you can double it for leftovers or to freeze in pint jars. Enjoy!
What would you recommend to use on enchiladas as a sub for cheese? Just curious b/c we’ve stopped eating them since our son is dairy-free but LOVE & miss them so much I want to try this recipe!
Hey, Crystal 😉 I would use nutritional yeast or herbed goat cheese if he can tolerate goat and/or sheep, which has a different protein content and is usually tolerated well. You could totally try Vegan nacho cheese and see how that works, too, which I have a post on this week (and it can be used for GF Vegan Mac n Cheese). It’s so good. One of my faves is spaghetti squash enchiladas, they are awesome, especially with enchilada sauce to top. -R
Bookmarked for our next Mexican feast!
Hilary x thehealthycollective.com