Gluten Free Enchilada Sauce
Gluten Free Enchilada Sauce takes 10 minutes to make and blows canned and jarred sauces out of the water. This quick and easy homemade enchilada sauce recipe calls for a handful of everyday gluten free seasonings and spices, is make-ahead, and freezer-friendly too! READ: Gluten Free Enchilada Sauce
When it comes to recipes that get constant rave reviews, my Gluten Free Enchilada Sauce is part of the exclusive pack. Comments like the one below from IGE reader Jaime are the norm, not the exception!
“This sauce… so easy and SO much better than canned or any restaurant … hands down.”
Whether you’re making gluten free enchiladas, Lazy Girl Enchilada Bowls (more on that below), chilaquiles, or anything in between, this robust, rich, and savory homemade red enchilada sauce is a must for your gluten free recipe binder!
While You’ll Love Homemade Gluten Free Enchilada Sauce
A more accurate statement would be why you’ll love THIS SPECIFIC homemade gluten free enchilada sauce, because it’s the best of the best! Here’s why:
- Quick and easy: this recipe cooks in under 10 minutes – no chopping required.
- Make-ahead + freezer friendly: prepare the sauce up to 5 days ahead of time. It can also be multiplied to stock your freezer with.
- Inexpensive: it’s nice there are more canned/jarred gluten free enchilada sauces available the grocery store these days, but my recipe tastes SO much better than even the expensive, name-brand options. Plus it costs pennies to make with ingredients we always have on hand.
- Restaurant-quality: I can’t tell you how many people have commented on my Chicken Enchiladas and Cheese Enchiladas recipes telling me how much better this sauce is compared to their favorite Tex-Mex restaurant. You need to make it to see for yourself!
- Customizable: as written, this recipe is a 5 or 6 out of 10 on the heat scale. Use spicy chili powder and/or add cayenne pepper to spice it up, or look for mild chili powder at the store to tame it down.
Main Ingredients Needed
- Seasonings and dried spices: chili powder, cumin, dried oregano, garlic powder, onion powder, and salt give the sauce robust, savory flavor.
- Tomato paste: adds rich color and flavor.
- Gluten free flour: thickens the red enchilada sauce. Use the blend you typically cook and bake with, versus an unblended gluten free flour like almond flour or coconut flour. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chicken stock or broth: forms the base of the sauce.
Favorite Gluten Free Herbs and Spices
I’m frequently asked about the gluten free herbs and spices I use for my recipes.
- Fresh and dried herbs and spices are naturally gluten free but they can become contaminated if they’re processed on shared lines with gluten-containing products, combined with non gluten-free ingredients like dried soy sauce, or use wheat flour as as thickener.
That said, I recommend McCormick brand for gluten free spices, dried herbs and seasonings. They will always call out allergens on their product labels (as of 4/25).
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How to Use Gluten Free Enchilada Sauce
The obvious answer is you can use gluten free enchilada sauce to drizzle over gluten free enchiladas, of course! That said, here are a few more ideas:
- Lazy Girl’s Enchilada Bowl: tear up a couple gluten free corn tortillas in a bowl then drizzle the sauce over the top and add shredded Mexican-blend cheese. Stir to combine then microwave until hot. Add toppings like guacamole, salsa, and sour cream if you’d like!
- Chilaquiles: warm some of the sauce in a skillet, add tortilla chips, then stir to coat and heat through. Serve with fresh salsa and crumbled queso fresco or shredded Mexican-cheese blend, then top with a fried egg.
- Crock Pot Enchilada Chicken: add 2lbs chicken breasts or boneless thighs to a 6 quart crock pot then cover with enchilada sauce and cook on low for 4 hours, or until the chicken is cooked through. Shred then use for nachos, soups, salads, etc.
- 1:1 Swap: use homemade enchilada sauce in any recipe that calls for canned enchilada sauce. This recipe make 2-1/4 cups sauce, and a 10oz standard-size can of enchilada sauce contains 1-1/4 cups, just a heads up!
Use Gluten Free Enchilada Sauce in Chicken Enchiladas
How to Make Gluten Free Enchilada Sauce
Step 1: Saute gluten free flour in oil.
Start by heating vegetable oil (or canola oil, avocado oil, or another neutral-tasting oil) in a medium-sized pan over medium heat. Add a gluten free flour blend then saute while whisking for one minute.
Recipe Tip
As we covered in my Gluten Free Gravy recipe, don’t overcook the gluten free flour to ensure the enchilada sauce comes out thickened vs watery.
Step 2: Toast the seasonings and spices.
Next, add dried herbs, seasonings, and spices including chili powder, cumin, dried oregano leaf, garlic powder, onion powder, and salt, then whisk to combine. Cook while whisking until the seasonings are very fragrant, 30 seconds.
Recipe Tip: Spice it Up
If you prefer a spicier Red Enchilada Sauce, use hot chili powder and/or add cayenne pepper or red chili pepper flakes at this point.
Step 3: Add tomato paste.
Add tomato paste to the toasted herbs and spices then switch to a spatula and mash the ingredients together to form a thick paste.
Step 4: Add chicken stock or broth.
Next, slowly drizzle in gluten free chicken stock or broth while whisking to create a smooth sauce. I like to add one big glug at a time then whisk until smooth before adding another glug.
Turn the heat up slightly to bring the sauce to a simmer while stirring slowly yet constantly, then turn the heat back down to medium and simmer until the enchilada sauce has thickened slightly. The sauce will continue to thicken as it cools.
Step 5: Use or store the enchilada sauce.
At this point, the enchilada sauce is ready to use in whatever recipe you like! I typically pour the sauce from the pan into a bowl with a lip to make it easy to pour.
Recipe Tip
Let the sauce cool slightly before using to prevent accidental burns.
How to Store and Freeze
- To store: cool the enchilada sauce down to room temperature then store in a glass container with a lid – plastic will become stained – for up to 5 days.
- To freeze: pour the cooled enchilada sauce into a gallon-size Ziplock freezer bag then freeze flat for up to 6 months. Thaw in the refrigerator or by running the bag under cool water.
No matter what, be sure to reheat the gluten free enchilada sauce in the microwave or in a pot over medium heat before using.
I hope you’ll join the dozens and dozens of folks who have already agreed that this is truly the best gluten free enchilada sauce recipe out there! Enjoy!
More Easy Tex-Mex Recipes
- Homemade Taco Seasoning
- Restaurant-Style Ground Beef
- Beef and Veggie Enchilada Skillet
- Cheese Enchiladas with Red Sauce
- Chicken Fajitas
- Cheesy Chicken Burrito Skillet
- Black Bean and Sweet Potato Enchilada Skillet
- Easy Chicken Enchiladas
Gluten Free Enchilada Sauce
Ingredients
- 3 Tablespoons chili powder hot or mild
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano leaf
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten free flour see notes
- 1/4 cup tomato paste
- 2 cups chicken stock or broth
Instructions
- To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
- Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
- Add the seasonings then whisk until they're toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.
Notes
- I recommend McCormick brand gluten free dried herbs and spices.
- Use hot chili powder and/or add cayenne pepper or red chili pepper flakes for spicy Red Enchilada Sauce.
- Use the gluten free flour blend you typically cook and bake with – I use Bob’s Red Mill Gluten Free 1-to-1 Flour. I don’t recommend using a single, unblended flour like almond flour, coconut flour, etc, to make this sauce.
- To make-ahead: prepare the enchilada sauce up to 5 days ahead of time then store in a glass container in the refrigerator – plastic will stain. Re-warm the sauce before using.
- To freeze: cool the prepared enchilada sauce completely then pour into a gallon-size Ziplock freezer bag and freeze flat for up to 6 months. Thaw in the refrigerator or by running the bag under cool water then re-warm before using.
Nutrition
Photos by Ashley McLaughlin
