Gluten Free Mock Mole Enchilada Sauce

This started out as a variant on the sauce I use for my chicken enchiladas but what began as a red sauce instead is now much, much more like a mole sauce.

Note: This makes quite a lot of sauce, enough for 2 or 3 pans of enchiladas.

Ingredients

• 6 tbsp olive oil
• 6 tbsp masa (corn flour)
• 2 tbsp chili powder
• 1 tbsp tsp garlic power
• 1/2 tsp cumin
• 1 tsp salt
• 4 cups chicken broth
• 1/3 cup canned, fire roasted, diced tomatoes, finely chopped
• 1 tsp vinegar
• 1 can diced green peppers, mild

Steps

1. Heat the 3 tbsp olive oil for 2 minutes.
2. Add the dried spices and flour and cook for 1 minute stirring constantly.
3. Add the tomato paste with a whisk and cook for 2 minutes stirring constantly.
4. Add the chicken broth and diced green peppers and cook for 5 minutes.
5. Add the vinegar.
6. Pour over the top of enchiladas or use as a side dipping sauce.