Gluten-Free Enchilada Sauce

5 from 1 vote

Gluten-Free Enchilada Sauce

This gluten-free enchilada sauce is so quick and easy to make and tastes even better than the store-bought sauces. It's a basic recipe with common ingredients that you most likely have right at home.

Prep Time5

Cook Time7

Total Time12

Course: Condiment, Sauce

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Keyword: enchiladas

Servings: cups

Author: Molly Thompson

Equipment

Medium Saucepan

Ingredients

3 tablespoons olive oil or avocado oil
3 tablespoons gluten-free all purpose flour or cornstarch (Note 1)
1 tablespoon chili powder (Note 2)
1 teaspoon EACH: onion powder and garlic powder
1/2 teaspoon EACH: kosher salt and cumin
1/4 teaspoon oregano
2 tablespoons tomato paste
2 1/2 - 3 cups vegetable broth or chicken broth

Instructions

Add the olive oil to a medium saute pan over medium heat. When it’s hot, sprinkle in the flour and spices and whisk for 1 minute to create a roux. It will become thick and somewhat crumbly.
Add the tomato paste and stir to combine the best you can. The mixture will be thick and clumpy. This is okay.
Slowly pour in 2 1/2 cups of broth, whisking constantly, until the mixture is smooth. Bring the mixture to a gentle boil over medium-high heat then reduce the heat to medium-low and simmer for 3-4 minutes, stirring frequently, until thickened. Add up to 1/2 cup more broth as needed to reach your desired consistency.
Taste the sauce and add more salt as needed. It will continue to thicken as it cools.

Video

Notes

Note 1. Gluten-Free Flour. Use quality gluten-free flour. We use Bob's Red Mill 1:1 Gluten-Free flour, but we also like King Arthurs's Measure-for-Measure flour. You can also use cornstarch or tapioca starch, but the texture may be slightly more stretchy. Tapioca starch is a great option for a grain-free and gluten-free enchilada sauce.

Note 2. Chili Powder. Add up to 1 tablespoon more for a spicier enchilada sauce.

Nutrition