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.
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 sauceon 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