Most of my younger years were spent in Texas, where I developed a love for all thingsMexican food. Even now I often makeMexican recipesand Tex-Mex food for my family that feature healthier ingredients, like my homemade taco seasoning.
This gluten-free version ofhomemadeenchilada saucetastes great on enchiladas (and a lot of other things!) and is the perfect addition to the nextMexican foodnight.
This really is the best enchilada sauce around and beats the canned sauce every time.
WhyHomemade Enchilada Sauce?
I know that it may seem really tempting to just pick up a can ofstore-boughtenchilada saucefrom the store. After all, how bad can it be?
When modified corn starch, MSG, and vegetable oil are on a food label, I tend to run the other way. Also, if you’re avoiding gluten, making your own makes sense since the canned version often contains wheat flour as a thickener.
The method below is simple, healthy, and sans gluten. It doesn’t take much prep time, and you can even double the batch and save it for another meal with southwest flavors.
How to UseEnchilada Sauce
This tomato-based sauce is full of authentic flavor and tastes good on more than just enchiladas. I like this served over chicken or beef enchiladas or over a quick southwest scramble of veggies and eggs.This is agreat recipefor grain-free enchiladas if you want this sauce on top of the real deal!
Here are some more recipe ideas to make good use of this authentichomemadeenchilada sauce:
- Grain-Free Taco Scramble
- Tex-Mex Lettuce Tacos
- Chicken Fajita Salad
- Steak Fajita Salad
- Chipotle-Style Burrito Bowl
- Fajita Chicken
- Chicken Fiesta Salad
- Huevos Rancheros
(Can you tell we eat Mexican a lot?)
Adjusting the Heat
Thisrecipe callsforcayenne pepper, which isn’t always a hit with kids. I enjoy spicy foods, and my kids can take a little heat too, but it’s not for everyone. Leave it out entirely or scale down the heat by putting in less.Ground cuminandchili powdergive plenty of flavor without the cayenne.
Getting hungry yet? Here’s how to make it:
Enchilada Sauce Recipe
This classic, tomato-based sauce is the perfect accompaniment to some homemade enchiladas. It’s simple, yet packed with flavor.
Prep Time 2 minutes mins
Cook Time 18 minutes mins
Total Time 20 minutes mins
Calories 145kcal
Author Katie Wells
Print Recipe Pin Recipe
Servings
8
Ingredients
- ¼ cup olive oil (divided)
- 2 TBSP onion (finely diced)
- 2 cloves garlic (minced)
- 2 TBSP arrowroot powder
- 2 TBSP chili powder
- 1¼ cup water
- ½ tsp cumin
- ½ tsp salt
- cayenne pepper (to taste, optional)
- 8 oz can diced tomatoes (drained)
Instructions
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat.
Add the diced onions and saute 3 minutes.
Add the garlic and cook 2 minutes longer or until garlic is fragrant and onions are translucent.
Whisking constantly, add the arrowroot flour, chili powder, cumin, salt, cayenne (if using), and remaining 2 tablespoons oil.
Add the tomatoes and cook for a few minutes to blend the flavors together.
Add the water a little at a time, making sure to stir. If the sauce seems too runny, stop adding water. If it seems too thick, add more.
Simmer the sauce on low heat for 10 minutes.
Put all ingredients in a blender or use an immersion blender and blend to desired consistency.
Season with additional salt if necessary.
Nutrition
Nutrition Facts
Enchilada Sauce Recipe
Amount Per Serving
Calories 145Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 768mg33%
Potassium 821mg23%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 10g11%
Protein 4g8%
Vitamin A 1076IU22%
Vitamin C 39mg47%
Calcium 139mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
If you accidentally added a little too much water, just simmer the sauce a little longer until it reaches the desired consistency.
This enchilada sauce is great to have already made for when you need it for a quick meal.Try making a double batch and freezing it so you always have it ready!
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Can You Keep or Freeze HomemadeEnchilada Sauce?
The short answer is yes! This recipe only takes atotal timeof 20 minutes to make (not countingcook timefor enchiladas), but I’m always up for saving more time. Batch cooking is a great skill to learn (it took me some time, but I’m getting there!). By doubling (or tripling) the recipe and freezing the leftovers, it makes future meals even faster.
Some people recommend ladling the cooled,homemadeenchilada sauceinto freezer-safe plastic bags, but we use glass jars to avoid the plastic. Just be sure to leave enough headspace (about 2-3) inches when filling.
IsEnchilada Sauceand Taco Sauce the Same Thing?
Sort of, not really.Enchilada saucehas a very smooth consistency, while taco sauce (unless it’s from the popular taco fast food joint) is sometimes chunkier.Enchilada sauceis also somewhat thinner since it’s going to be baked in the oven over enchiladas. For recipes that call for taco sauce,enchilada sauceis just as yummy and close enough to use as a substitute.
Are you a fan of enchiladas? What creative uses can you think offor enchilada sauce?
