Gluten-Free Enchilada Sauce

If you are in the market for a spicy, tangy enchilada sauce, then you’re in luck! Made with chili powder, cumin, oregano, and garlic powder, to name a few, this Gluten-Free Enchilada Sauce is anything but tame or boring! Store it in the fridge for up to a week and enjoy it with burgers, burritos, tacos, ground beef, chicken, or grilled veggies! {Vegan + Gluten-Free}

Gluten-Free Enchilada Sauce is the recipe we’ve been missing, friends. It all started when I was on the hunt for a Taco John’s-style taco salad dressing that harkened back to my childhood. A surf of the internet told me it was a combo of enchilada sauce and Catalina dressing. Fair enough. So I set out to create recipes for both.  

And now we have a Gluten-Free Enchilada Sauce that when paired with Catalina dressing tastes just as delicious as I remember it on those early taco salads. It also tastes mouthwatering on its own.

In fact, we started developing more recipes just to have an excuse to consume more enchilada sauce. We don’t do anything halfway. Thank you for understanding. 

Who can even blame us? You seriously can’t go wrong with enchilada sauce of any kind. However, this version has a little extra kick to it because we use tomato sauce (instead of paste since the stores were out when I looked). The ingredient substitute turned out to be perfect, though, because there is nothing boring or forgettable about this Gluten-Free Enchilada Sauce recipe.

And in case you need a vegan enchilada sauce recipe, we have you covered. This recipe is made with gluten-free flour and homemade vegetable broth, which creates a balanced flavor that goes with just about everything. Then you can jazz it up with chili powder, cumin, garlic powder, onion salt, oregano, sea salt, and even a pinch of cinnamon. 

I mentioned we spiced up the flavor with tomato sauce. And here’s the deal about that. I went to the store in the hopes of finding tomato paste, which is how most enchilada recipes are made. But I couldn’t find any. So I used tomato sauce instead. It has a tangier flavor than tomato paste, but it’s mouthwatering and tantalizing. And now it’s the only way I want to prepare enchilada sauce. 

This sauce is thick enough to match hearty meals that include ground beef, chicken, grilled vegetables, tacos, burritos, enchiladas (of course!), and MORE. And all without getting lost in the shuffle.

Grab your skillet, tomato sauce, and spices, and let’s get sizzlin’!

GLUTEN-FREE ENCHILADA SAUCE INGREDIENTS:

Below are the ingredients for Gluten-Free Enchilada Sauce. You can sub apple cider vinegar for the red wine vinegar, if you’d like.

• The base: gluten-free flour and olive oil.
• Spices: chili powder, cumin, garlic powder, onion salt, oregano, sea salt, and cinnamon.
• Final add-ins: tomato sauce, vegetable broth, and red wine vinegar.

HOW TO MAKE ENCHILADA SAUCE:

Had I known how easy it would be to make my own Gluten-Free Enchilada Sauce, I would have done it sooner!

1. In a large skillet, combine the olive oil and gluten-free flour. Stir together until the mixture heats up and thickens, about 3-5 minutes. Then stir in the chili powder, cumin, garlic powder, onion salt, oregano, sea salt, and cinnamon.
2. Next, add in the tomato paste, vegetable broth, and red wine vinegar. At first the sauce will look completely watered down. This is normal. Continue to cook, stirring until thickened.
3. Store covered in the refrigerator for up to one week.

PAIR THIS WITH…

• Slow Cooker Beef Tacos
• Paleo Cauliflower Rice Tacos
• Spicy Quinoa-Stuffed Peppers

Print