It’s a miracle! A recipe that isn’t a baked good or a pancake or in some other way floury and sweet. I’m not normally big on spicy food, but cold weather is spicy food weather, right? Soup and spicy are my wintertime jams.
You know what else is my jam? Mexican food. I’ve been kicking myself for over a week after discovering how easy it is to make my own enchilada sauce, because I’ve probably purchased 10,000 mediocre cans of sauce in my life time. Not only is this WAY better, I can control exactly how spicy it is and a can of tomato sauce (the base for this) for some reason costs less than half than a can of enchilada sauce. Win! Plus, it comes together in about as much time as it takes you to pull together enchilada filling.
When I was researching what goes into enchilada sauce, a lot of recipes had flour (??) and chicken broth (????!). This sauce is already plenty thick so I had no idea what flour could bring to the table and with all these spices, you definitely wouldn’t be able to taste chicken broth, so why make something unnecessarily not vegetarian and GF friendly? I never understand the ingredient choices people make sometimes, so I started from square one with this recipe and I couldn’t be happier.