Why You’ll Love This Gluten-Free Enchilada Sauce!
I’ve tested this sauce on every enchilada recipe on my site — and nothing compares to homemade! Here’s why you’ll love it too:
- Holds up to cheesy enchiladas and grain-free tortillas without getting watery.
- Uses simple pantry ingredients and takes just 15 minutes.
- Is thick and coats every bite for the best texture.
- Stores and freezes well for meal prep.
- Customizable to your spice level.
Try it on instant pot chicken enchiladas, healthy chicken enchiladas, and southwest ground turkey enchiladas.
I tested this recipe a few times when I tested these shredded beef enchiladas to get the spice mixture and texture just right. This sauce is the perfect balance of spices and is thick enough to cover your enchiladas without it running off the sides.
It can also be added to other types of Mexican dishes like this gluten-free Mexican lasagna.
For other homemade sauces to add to your favorite Mexican dishes, try this creamy jalapeño ranch or vegan cashew queso.
Ingredients You’ll Need
- Olive oil or avocado oil: forms the base of the roux.
- Gluten-free flour or cornstarch: thickens the sauce. I like Bob’s Red Mill 1:1 Gluten-Free flour.
- Chili powder, cumin, garlic + onion powder, oregano: classic enchilada spice blend.
- Tomato paste: adds rich, deep flavor.
- Vegetable or chicken broth: thins the sauce to your perfect consistency.
Pro Tip: Using tomato paste instead of canned tomato sauce creates a richer, more concentrated flavor.
How to Make Gluten-Free Enchilada Sauce
- Make the roux: Heat oil in a medium pan over medium heat. Whisk in the gluten-free flour and spices. Cook, whisking constantly, until thick and crumbly.
- Add tomato paste: Stir in the tomato paste. The mixture will be thick and clumpy, that’s okay.
- Whisk in the broth: Slowly pour in 2 ½ cups broth while whisking to smooth out the mixture. Bring to a gentle boil, then reduce heat.
- Simmer and thicken: Let the sauce simmer, whisking often, until thickened and smooth. Add up to ½ cup more broth if you prefer a thinner consistency.
Variations & Substitutions
- Spicier: Add ½ teaspoon cayenne or chipotle powder.
- Milder: Use mild chili powder and more broth.
- Grain-free: Use cornstarch or tapioca flour instead of flour.
- Vegan: Use vegetable broth.
Expert Tip
Making a roux first is the secret to a sauce that clings to tortillas instead of soaking through — no more watery enchiladas!
Gluten-Free Enchilada Sauce
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Ingredients
- 3 Tablespoons olive oil or avocado oil
- 3 Tablespoons gluten-free all purpose flour
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt and
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 2 Tablespoons tomato paste
- 2 1/2 – 3 cups vegetable broth or chicken broth
Instructions
- Make roux (1 min): Add the olive oil to a medium pan over medium heat. Sprinkle in the flour and spices and whisk for 1 minute to create a roux. It will become thick and somewhat crumbly.3 Tablespoons olive oil, 3 Tablespoons gluten-free all purpose flour, 1 Tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and, 1/4 teaspoon oregano, 1/2 teaspoon cumin
- Add tomato paste (1 ): Add the tomato paste and stir to combine. The mixture will be thick and clumpy, this is okay.2 Tablespoons tomato paste
- Add broth (5 min): Slowly pour in 2 1/2 cups of broth, whisking constantly, until the mixture is smooth. Bring to a gentle boil over medium-high heat then reduce to medium-low and simmer for 3-4 minutes, until thickened. Add up to 1/2 cup more broth as needed to reach your desired consistency.2 1/2 – 3 cups vegetable broth
- Serve: Taste the sauce and add more salt as needed. It will continue to thicken as it cools.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Use Gluten-Free Enchilada Sauce
Layer it in Gluten-Free Mexican Lasagna for an authentic flavor.
Smother your favorite enchiladas, of course, like ground turkey enchiladas, shredded beef enchiladas, Instant Pot chicken enchiladas, and healthy chicken enchiladas.
Mix it into casseroles like this Slow Cooker Mexican Quinoa casserole.
Toss it with shredded chicken for simple chicken tacos, similar to Instant Pot salsa chicken.
Stir it into soup or chili to thicken it and add spices.
FAQs
Store-bought enchilada sauce often contains gluten because they are made with flour. Look for ingredient lists that don’t include flour. Some of my favorite gluten-free enchilada sauce brands are Old El Paso and Siete.
Old El Paso is enchilada sauce is naturally gluten-free and available in most grocery stores. Our favorite brand is Siete’s red enchilada sauce because it’s gluten-free and made with real ingredients (no added sugar). You can also try La Victoria and Hatch.
Yes! Store in the fridge for up to 5 days or freeze for up to 3 months.
Storage Tips
If not used right away, let the sauce cool to room temperature then store it in an airtight container in the fridge for up to a week. Or store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before using in your recipes.
More Mexican Dishes You’ll Love
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