Melt the butter in a small saucepan over medium heat.
Add the coconut flour and spices and whisk to form the roux. Whisk in the tomato paste. Add the broth and whisk until smooth.
Simmer for 2-3 minutes. Add the vinegar. Sprinkle the xanthan gum over the top. Whisk until slightly thickened. Use immediately or refrigerate for later.
Notes
Prep: this recipe cooks quickly so it is helpful to measure the coconut flour and spices into a small bowl beforehand.To Reheat: warm the enchilada sauce in a small saucepan on the stovetop. Use low heat and frequently stir until it’s hot all the way through. Once warmed, go ahead and add it to your recipe. You can also heat it in the microwave, but be sure to add a paper towel on top. To Freeze: place in a freezer bag and remove excess air. Freeze for 2-3 months and thaw in the fridge overnight before serving.