Enchilada Sauce


9 Tbsp All purpose flour
6 Tbsp Chili Powder
4 1⁄2 tsp Cumin
2 1⁄4 tsp Garlic Powder
3 tsp Oregano
1 1⁄2 tsp Salt
1 tsp Cinnamon
1⁄2 Cup Vegetable Broth
6 tbsp Tomato Paste
6 Cups Vegetable Broth
6-10 tsp Apple Cider

4 Tbsp = 1⁄4 Cup

Enchilada Sauce

Sep 14, 2022Brian Witmer
Contributed By: Live. Life. Simple.

Makes 1 tray in the Medium freeze dryer*


  1. Mix all spices in a mixing bowl
  2. Heat Vegetable broth in a saucepan
  3. Add spice mixture and heat while stirring to release flavor (about 1 min)
  4. Add tomato paste and mix some more
  5. Stir in vegetable broth slowly while stirring and bring to a simmer
  6. Simmer for about 5 minutes until sauce thickens (stirring the entire time)
  7. Pull from heat and add apple cider vinegar to taste
  8. Add to silicone lined tray and add tray dividers in the 40 portion setting
  9. Freeze Dry
  10. Store Appropriately (See Tips and Tricks for storage help)

Use this recipe with our Sweet Potato Enchilada Recipe!  https://youtu.be/-9sCjvdgmtM

Cycle Time:

Approximately 28 Hours in Medium Freeze Dryer (we had a power outage and other issues during our cycle)


Add water slowly and let sit for 3 minutes, add more water if needed and let
sit for an additional 3-4 Minutes


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary

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Sep 14, 2022

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