This easy enchilada sauce recipe is packed full of flavor and can be made in less than 10 minutes. Once you make this homemade red enchilada sauce, you will never go back to store-bought sauce again!
I’ve been making this enchilada sauce for years and I am always so pleased with its depth of flavor. I recently used this enchilada sauce for sweet potato black bean enchiladas while trying to use up ingredients in my pantry and they were a hit!
This enchilada sauce uses a whole can (yes, a whole can!) of tomato paste, which is one of the reasons I adore this recipe. Usually I buy a whole can of tomato paste and use just a couple tablespoons in a recipe. If I’m on top of things I’ll freeze the rest in ice cube trays. If I’m not on top of things (which is usually) it sits in a container in my fridge until I remember it…and find it growing mold. Oops, So, this recipe ensures no tomato paste waste and tons of rich tomato-ey flavor.
How do I make homemade enchilada sauce?
This easy homemade enchilada sauce comes together in less than 10 minutes. This recipe easily doubles or triples so you can make extra and freeze it for later.
Start by making a roux. A roux is a mixture of equal parts fat and flour that are cooked together and used to thicken sauces. Here we are using an all-purpose gluten free flour to make this a gluten free enchilada sauce. Heat olive oil in a medium saucepan over medium-high heat. Add the flour and stir constantly until lightly browned, about 1 minute.
Next, add the spices and cook until fragrant, stirring constantly, about 1 minute. Add tomato paste and broth and whisk until smooth. Bring to a boil, then reduce the heat and allow to simmer until desired consistency is reached. I usually let mine simmer 2-3 minutes. It will continue thicken the longer you cook it. Done! That was easy, wasn’t it?
What can I use enchilada sauce for besides enchiladas?
Enchilada sauce is obviously wonderful on enchiladas, but what else can this sauce be used for? Here’s a few ideas:
- Use as a sauce on tacos in place of salsa.
- Slather burritos in enchilada sauce.
- Use as a salad dressing for a taco salad with romaine, black beans, tomato, corn and crushed tortillas chips.
- Create a southwest inspired pasta dish. Add olives, tomatoes, nutritional yeast and spinach to hot pasta and toss with warmed enchilada sauce.
- Make a Mexican lasagna by layering tortillas, refried beans, vegan mozzarella, diced tomatoes, green chiles and enchilada sauce.
Easy Enchilada Sauce Recipe
- 2 tablespoons olive oil
- 2 tablespoons all-purpose gluten free flour
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 6-ounce can tomato paste
- 2 cups vegetable broth or water*
- 1/4 teaspoon salt to taste
- Heat the oil in a medium saucepan over medium-high heat. Add the flour and stir constantly until flour is light golden brown, about 1 minute. Add the chili powder, garlic powder, cumin, and onion powder and cook another minute until fragrant.
- Add the tomato paste and broth to the pan and whisk until smooth and thoroughly combined. Bring to a boil and then reduce the heat to a simmer. Simmer for 2-4 minutes until it starts to thicken and desired consistency is reached. It will continue thicken the longer you cook it. Season with salt and more spices to taste. Enjoy!
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