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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}

Scale

Ingredients

Instructions

  1. 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.
  2. Next, add in the tomato 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). Remove from heat and let cool. Sauce will continue to thicken as it stands.
  3. Store covered in the refrigerator for up to one week.

Notes