Gluten Free Enchilada Sauce

Gluten Free Enchilada Sauce has restaurant-quality flavor yet takes less than 10 minutes to make with pantry staples. Rich, satisfying, and super simple!

Prep Time 5

Cook Time 7

Total Time 12

Course Sauce

Cuisine American, Mexican

Keyword dairy free, gluten free, vegetarian

Method Simmer

Servings cups

Calories 317kcal

Ingredients

3 Tablespoons chili powder hot or mild
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaf
scant 1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cumin
3 Tablespoons vegetable oil
2 Tablespoons gluten free flour see notes
1/4 cup tomato paste
2 cups chicken stock or broth

Instructions

To a small bowl, add the spices - chili powder through cumin - then stir to combine and set aside.
Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
Add the seasonings then whisk until they're toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.

Notes

I recommend McCormick brand gluten free dried herbs and spices.
Use hot chili powder and/or add cayenne pepper or red chili pepper flakes for spicy Red Enchilada Sauce.
Use the gluten free flour blend you typically cook and bake with - I use Bob's Red Mill Gluten Free 1-to-1 Flour. I don't recommend using a single, unblended flour like almond flour, coconut flour, etc, to make this sauce.
To make-ahead: prepare the enchilada sauce up to 5 days ahead of time then store in a glass container in the refrigerator - plastic will stain. Re-warm the sauce before using.
To freeze: cool the prepared enchilada sauce completely then pour into a gallon-size Ziplock freezer bag and freeze flat for up to 6 months. Thaw in the refrigerator or by running the bag under cool water then re-warm before using.

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