• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Alternative Dish

  • About
  • Recipes
    • Breakfast
    • Main Dish
    • Sides
    • Dessert
    • Quick
    • Vegan
    • Gluten Free
    • Cooking Classes
  • Health Coaching
    • Health Coaching
    • 1:1 Coaching
    • Gluten Freedom Transition Program
  • Classes
  • Contact

Easy Enchilada Sauce Recipe

Jump to Recipe Print Recipe

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!

Enchilada Sauce on a spoon

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?

Enchilada sauce in pan

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.

Enchilada sauce next to spoon

Enchilada Sauce
Print Recipe
5 from 3 votes

Easy Enchilada Sauce Recipe

This easy enchilada sauce recipe is packed full of rich tomato flavor and spices 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!
Pin Recipe Facebook Email
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Sauce
Cuisine: Mexican
Keyword: enchilada sauce
Servings: 2 cups
Calories: 250kcal
Author: Maggie

Ingredients

  • 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

Instructions

  • 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!

Notes

*If you're using water you will likely need to add more spices and salt to amp up the flavor.  Taste and adjust accordingly.

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 999mg | Potassium: 937mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1890IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 4mg
Pin Recipe Facebook Share by Email

Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

Share the love!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Previous Post: « Easy Tofu Scramble Recipe
Next Post: How to Roast Hazelnuts & Remove Skins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Alternative Dish

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegetarian chef and bring my expertise and love for food, health and wellness to this little corner of the blog world. My focus is on dietary restricted eating, especially vegan and gluten-free cuisine, and creating recipes that anyone can enjoy while improving their overall health. Read more about Maggie…

Recent Posts

  • Vegan Chocolate Mousse with Aquafaba
  • Tofu Chow Mein with Spaghetti Squash
  • 45+ Gluten Free Vegan Holiday Recipes
  • Baked Lentil Falafel with Beetroot
  • Pasta with Creamy Beet Sauce (Vegan, GF)

Categories

  • Appetizer
  • Baked Goods
  • Breakfast
  • Cooking Class
  • Cooking Classes
  • Dessert
  • Foundation Recipes
  • Gluten Free
  • Instant Pot
  • Main Dish Recipes
  • Nut free
  • Oil Free Recipes
  • Quick
  • Recipes
  • Salad
  • Sauce
  • Sides
  • Snacks
  • Soup
  • Soy-Free
  • Vegan

Archives

  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • November 2019
  • October 2019
  • September 2019
  • July 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018

Footer

Follow Alternative Dish

  • Facebook
  • Pinterest
  • Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

© 2021 Alternative Dish · | www.alternativedish.com

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.