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–+ servings
a bowl of gluten-free enchilada sauce

Gluten-Free Enchilada Sauce

5 from 1 vote
This homemade gluten free enchilada sauce is rich, thick, and takes just 15 minutes. It uses a simple roux base for the perfect consistency and coats enchiladas beautifully without making them soggy.
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Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings: 3 cups
Author: Molly Thompson

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

Gluten-Free Flour: I use Bob's Red Mill 1:1 Gluten-Free flour, but love King Arthur's Measure for Measure flour as well.
Grain-Free. You can use cornstarch or tapioca starch instead of gluten-free flour, but the texture may be slightly more stretchy. Tapioca starch is a great option for a grain-free and gluten-free enchilada sauce.
Add Spice. Add up to 1 tablespoon more for a spicier enchilada sauce.
Storage: Store in fridge in an airtight container for up to 5 days, or freezer 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheat: To reheat, warm on stove and whisk in a splash of broth if too thick.

Nutrition

Serving: 1batch | Calories: 563kcal | Carbohydrates: 45.8g | Protein: 5.1g | Fat: 43.7g | Cholesterol: 0mg | Sodium: 2252mg | Fiber: 6.3g | Sugar: 9.9g | Vitamin A: 147.1IU | Vitamin C: 8mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!