Whole30 Enchilada Sauce

Here’s a little gem for you — a paleo & Whole30 enchilada sauce that’s naturally sweetened and vegetable oil free!

It’s incredibly easy, too. Just dump everything in a pot on the stove, and let it simmer for a few minutes.

Really, that’s it. It stores for a couple of weeks so you can either use the whole thing in a pan of enchiladas or you can pull it out and spoon some over your breakfast all week long.

One morning I took some leftover Southwest Cabbage Slaw, threw a fried egg on top and drizzled some warm enchilada sauce. Huevos Rancheros Saladero? I dunno, but whatever you want to call it, this enchilada sauce brought new life to those sometimes-mundane Whole30 egg breakfasts.

And Whole30 aside — this is the best homemade enchilada sauce I’ve ever made. You know I love to make my own homemade staples, and I’m excited to add this one to my file!

I can’t wait to use it in my Paleo Huevos Rancheros Skillet!

Whole30 Compliant Enchilada Sauce

Yield: Makes about 2 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 3 Tablespoons avocado oil
• 1/4 cup chili powder
• 2 cups chicken stock
• 1 6-ounce can of tomato paste
• 1 Tablespoon tapioca flour or arrowroot starch/flour
• 1 Tablespoon Date Paste (see note)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon sea salt

Instructions

1. In a medium saucepan, heat the oil over medium-high heat. Add the chili powder and cook, stirring, for 30 seconds.
2. Whisk in the remaining ingredients and bring it to a low boil. Reduce the heat to medium-low and simmer for about 15 minutes. The sauce should be smooth and slightly thickened.
3. Taste, and adjust the seasonings if necessary. If it seems to acidic to you, add another teaspoon or so of date paste.
4. Use the sauce right away or transfer it to an airtight container and chill until ready to use. Keeps for about 10 days in the refrigerator.