Gluten Free Enchilada Sauce
This Gluten Free Enchilada Sauce recipe is as delicious as it is versatile! A few simple ingredients will make a flavourful homemade, dairy-free sauce in under 30 minutes.
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I enjoy making simple homemade sauces. It is SO satisfying. We love this Onion Ring Sauce (and use it for more than just onion rings). Other faves include this Honey Mustard Sauce without the Honey and this Soy-Free Soy Sauce.
The healthy bonus of homemade sauces is how much control you have over the ingredients. It makes it way easier to adapt to special diets like paleo, keto, Whole 30, etc. and you dictate the calories.
Making a homemade version is like the book you read that they turn into a movie. Sure, the movie was okay but the book is always way better.
Besides using in just gluten-free enchiladas, this Gluten Free Enchilada Sauce is an awesome condiment to have on hand for taco night or making spicy dinner casseroles. It is rich and spicy and packed with chili taste. We love it in this delicious Vegetarian Enchilada Recipe.
Also, it looked like this outside my kitchen window this afternoon, so I was looking for a snow day project.
#ohcananda
Gluten Free Enchilada Sauce Ingredients:
The base of the flavor for this enchilada sauce is a cornucopia of spices. Most are pantry staples. Get out your measuring teaspoons and tablespoons.
- olive oil
- brown rice flour
- dry spices including – chili powder, cumin, chili flakes, dried parsley, garlic powder, onion powder
- tomato sauce
- water – or broth
I use brown rice flour as the thickening agent here to keep this recipe gluten-free and whole grain. But you can totally use whatever flour you have on hand.
What is Enchilada Sauce?
Enchilada sauce is a savory chili sauce meant for pouring over top of stuffed corn tortillas before baking. There are a few variations of enchilada sauce including various mole sauces, salsa roja, and cheese-based sauces like chili con queso.
How to Make Gluten Free Enchilada Sauce:
Super simple instructions, friends!
First, start by heating the olive oil in a skillet or wide bottom saucepan over medium-high heat.
Second, stir in the spices and brown rice flour.
Finally, the tomato sauce and water are stirred in. This sauce requires constant stirring from 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.
Tips and FAQs
- Be sure to keep the stirring constant. This will guarantee a smooth sauce with no lumps.
- The longer you cook the sauce the thicker it becomes, so simmer and stir until you reach your desired consistency.
- Add a pinch of salt at the end of the cooking process to taste.
- This is a red enchilada sauce that is generally milder to medium heat and a touch sweeter than a green enchilada sauce which uses green chilies and sometimes jalapeno peppers.
- How long will homemade enchilada sauce last? This sauce will keep in the fridge in a sealed jar for up to two weeks.
Serving Suggestions and Substitutions:
- Obviously, this recipe is awesome for enchiladas but also on tacos or even stirring into soup.
- As mentioned above I also love using this recipe in place of tomato sauce on casseroles or pasta dishes for something different.
- Coat cooked and shredded chicken with this sauce and toss it over tortilla chips coupled with some black beans to make out of this world nachos.
- This recipe uses water however you could easily substitute chicken broth instead. Use homemade vegetable broth if you want to keep this recipe vegan or vegetarian.
- Substitute the brown rice flour for gluten free all purpose flour instead.
- You could also use wheat flour as long as gluten isn’t an issue.
Recipes Using Gluten Free Enchilada Sauce:
- Chicken Enchiladas in a Spicy Sour Cream Sauce
- Mexican Brown Rice Bake
- Chicken Enchilada Bake with Butternut Squash & Black Beans
- Cheesy Vegetarian Enchiladas
- Baked Chicken Fajitas
- Tex Mex Casserole
**This recipe was originally posted on January 28, 2015, updated on January 4, 2019, and updated again on March 8, 2022, with recipe notes, writing, and photos.**
I hope that you enjoy it as much as we do.
If you’ve tried my Gluten Free Enchilada Sauce, please rate the recipe and let me know how it turned out by leaving me a comment below. Both are equally important as I’m always interested in feedback!
Likewise, be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
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Gluten Free Enchilada Sauce – Simple + Flavourful
Ingredients
- 3 tbsp. olive oil
- 2 tbsp. brown rice flour
- ¼ cup chili powder
- ¼ tsp. cumin
- ¼ tsp. chili flakes
- ¼ tsp. dried parsley
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ cup tomato sauce
- 1 ½ cups water
- pinch salt to taste
Instructions
- 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 the sauce thickens to your desired consistency. Add a pinch of sea salt to taste.
- Use immediately or transfer to a glass jar to cool. Store covered in the fridge for up to two weeks.
Notes
Tips and FAQs
- Be sure to keep the stirring constant. This will guarantee a smooth sauce with no lumps.
- The longer you cook the sauce the thicker it becomes, so simmer and stir until you reach your desired consistency.
- Add a pinch of salt at the end of the cooking process to taste.
- This is a red enchilada sauce that is generally milder to medium heat and a touch sweeter than a green enchilada sauce which uses green chilies and sometimes jalapeno peppers.
- How long will homemade enchilada sauce last? This sauce will keep in the fridge in a sealed jar for up to two weeks.
Serving Suggestions and Substitutions:
- Obviously, this recipe is awesome for enchiladas but also on tacos or even stirring into soup.
- As mentioned above I also love using this recipe in place of tomato sauce on casseroles or pasta dishes for something different.
- Coat cooked and shredded chicken with this sauce and toss it over tortilla chips with some black beans to make out of this world nachos.
- This recipe uses water but you could easily substitute chicken broth instead. Use homemade vegetable broth if you want to keep this recipe vegan or vegetarian.
- Substitute the brown rice flour for gluten free all purpose flour instead.
- If you aren’t concerned about gluten then wheat flour can be used also
This really was delicious and I will never buy store bought again!
The store-bought versions always lack the love, am I right? Thanks Claudia 🙂
So many gorgeous flavours packed into this sauce, and really easy to make too – thanks so much!
Easy peasy, right?? Thanks Kate.
We love sauces here; and am excited to give this a try! Where do you think I can get brown rice flour? Amazon, maybe?
Hi Kechi! Amazon for sure carries it. I have an affiliate link in the recipe that has an option but you can browse around for them too. Let me know how it goes! 🙂
You can’t beat homemade enchilada sauce and this looks like a great gluten free version.
The sauce looks delicious. I am going to try this out very soon. Thank you.
Hi! Surely it can’t be 1/4 CUP chilli powder?? 🙂
HeyMika! It sure is. It seems like a lot but trust me, it works. 🙂 Have a great rest of the week.
I couldnt find this answer anywhere; how much sauce does this make?
It yields just over a cup of sauce. Thanks for pointing that out! I’ll revise. 🙂
Hi, sorry, I know this is an older post. Can you specify what you mean by tomato sauce? Passata, ketchup, or paste? Thanks.
I used a plain tomato pasta sauce.
Is the substitution ratio the same for brown rice flour to wheat flours? Is it 1:1?
I use a 1:1 ratio with the brown rice flour. Coconut flour always needs modification but the rice flour should be fine. Thanks Caitlin!
There’s that view again – I remember your photo from last winter. This one is moody and stunning too. And this sauce looks pretty good too! So much inspiration 🙂
I know! I’ve already made a few recipes using it. Super versatile. And we love our view. It doubles as the perfect lighting for food photography as well. 🙂