Paleo Enchilada Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup low-sodium chicken broth

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic, cumin, chili powder, paprika, oregano, salt, and pepper and cook, stirring, for 1 minute.
3. Add the crushed tomatoes and chicken broth and bring to a simmer.
4. Reduce the heat to low and simmer for 20 minutes.
5. Taste and adjust the seasonings, if desired.
6. Serve the sauce over your favorite enchiladas.

Interesting Facts

• This Paleo Enchilada Sauce is gluten-free, grain-free, and dairy-free!
• It’s also Whole30-friendly and low-carb.
• This sauce can be made ahead of time and stored in the refrigerator for up to one week.