Add all ingredients except the tomato puree and sauté for 3 minutes, or until fragrant.
Add the tomato puree and stir well.
Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste.
Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.
Chicken Enchilada Casserole
Preheat your oven to 350F.
In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, chili powder, salt, and pepper. Whisk together.
Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
Add the cauliflower rice to the base of your casserole dish and spread evenly.
Spoon over the chicken mixture and smooth out.
Sprinkle over the cheddar cheese.
Bake for 25-30 minutes, until the cheese is golden brown.
Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!