Easy Enchilada Sauce

As summer draws to a close, food prep changes to match the season. During autumn I think of corn, beans, cilantro, and a bit more spice. Here's a recipe for enchilada sauce that our family loves! It is easy to make and really does kick things up in the kitchen!

Easy Enchilada Sauce

3 Tablespoons olive oil

1 Tablespoon cornstarch

1/4 cup chili powder

2 cups vegan chicken-style broth

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

In a medium saucepan, heat olive oil. Then, add cornstarch and stir with a wooden spoon. Cook for 1 minute. Add chilli powder and cook 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt if needed.

To make vegan chicken-style seasoning, mix 1 cup of water with 2 Tbsp. Bill's Best Chicknish' or McKay's Chicken Style Seasoning.