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}
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Sauce and Salad Dressings
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons gluten-free flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon oregano
- 1/8 teaspoon sea salt
- Pinch of cinnamon
- 1/2 cup tomato sauce
- 2 cups Homemade Vegetable Broth
- 1 teaspoon red wine vinegar
Instructions
- In a large skillet, combine the olive oil and gluten-free flour. On a MEDIUM to HIGH heat, stir the oil and flour 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.
- Next, add in the tomato sauce or paste, vegetable broth, and red wine vinegar. Stir until thickened, about 5-10 minutes (I usually cook right in the middle at about 7-8 minutes when using tomato sauce and even fewer minutes when using tomato paste). Remove from heat and let cool. Sauce will continue to thicken as it stands.
- Store covered in the refrigerator for up to one week.
Notes
- If the flour and olive oil start to clump, reduce heat and gently press the clumps down, stirring them into the mixture. Once the lumps are smoothed out, then increase the heat to where it was prior and continue cooking.
- The enchilada sauce will start out thin and watery. Continue to cook and stir at the same time. The sauce will thicken within about 5-10 minutes, and will thicken more when it stands during cooling.
- Yields will vary depending on how much liquid is lost to evaporation and whether tomato sauce or tomato paste is used. Tomato paste is thicker to begin with and may not need as long of a cook time, potentially yielding more than two cups of enchilada sauce.