This easy to make Homemade Enchilada Sauce will replace those grocery store bought cans for good! Vegan, gluten free and full of flavour.
I love Mexican/Southwestern style food. The spices, the beans, the cheese.
Love it all. A lot of the recipes I see call for enchilada sauce and after endless searching at the stores in my area, I am yet to find one that sells this elusive item. So, here I am with my own Homemade Enchilada Sauce.
Making a homemade version of something is like the book you read that they turn into a movie. Sure, the movie was okay but the book is always better. See the connection? 😉
After some researching, I learned that it didn’t look super complicated to make. In the past with recipes like my Veggie Enchiladas, I’ve just used salsa an alternative, but I’d bet this enchilada sauce would work just as well. Since it looks like this would be useful to have on hand, I set about creating my incarnation.
Also, it looked like this outside my kitchen window this afternoon, so I was looking for a snow day project.
HOW TO MAKE HOMEMADE ENCHILADA SAUCE
The base of the flavour to this enchilada sauce is a cornucopia of spices. A lot of chili powder, some cumin and parsley too.
A sprinkling of both onion and garlic powder along with the usual sea salt and pepper round out the blend.
I used brown rice flour as the thickening agent here to keep things gluten free and whole grain. Use whatever flour you like. They all should work the same.
After heating some olive oil and blending it nicely with the spices and brown rice flour, tomato sauce and water is stirred in. This sauce require constant stirring for about twenty minutes form start to finish, so get ready with the arm action!
The result of all that stirring is a nicely balanced, not super spicy, rich sauce worthy of your next Mexican inspired dish.
*Originally posted January 28, 2015. Updated January 4, 2019*
Looking for recipes using Homemade Enchilada Sauce?
- 3 tbsp. olive oil
- 2 tbsp. brown rice flour
- 1/4 cup chili powder
- 1/4 tsp. cumin
- 1/4 tsp. chili flakes
- 1/4 tsp. dried parsley
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 cup tomato sauce
- 1 1/2 cups water
- In a large skillet, heat oil over medium heat
- Stir in flour and spices, and continue stirring for a minute or two until brown
- Stir in tomato sauce and water. Continue stirring constantly for about ten minutes until slightly thickened
- Store covered in the fridge for 1-2 weeks