Homemade enchilada sauce is made gluten free with tons of south of the border flavor. Store bought sauces are typically made with GMO corn starch and soy ingredients, and can also have MSG, gluten, and hydrogenated oils. This clean eating version is 100% healthy, quick and easy, and makes a large batch so you can freeze some for later!
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 Homemade Enchilada Sauce is Easy to Make!
I felt it only appropriate to share Healthy Scratch Margaritas and Homemade Enchilada Sauce with you this week.
Happy Cinco de Mayo (almost)!
I have a delicious (freezer friendly) way to use this sauce that I will share next week! For now, make some, freeze some (since I’ve been focusing on freezer friendly recipes, I’ve been inspired to make larger batches to save time), pour some on your eggs or drizzle over some roasted veggies. This sauce is so good.
Another great Mexican sauce? Try this Pipián Verde, also called green mole or pumpkin seed enchilada sauce. It’s delicious!
The old recipe was the kind you could sit and eat off a spoon. So perfectly balanced and delicious. While I loved that recipe, especially for pouring on top of veggies, I felt it didn’t quite have the kick of flavor I wanted when I used it for baking enchiladas. If you’ve ever tasted even the mild enchilada sauce in a can, it’s strong, and definitely not something you’ll lick off a spoon.
I’ve made this a few times this past year (always a double batch to save time, so I’ve updated the recipe to make a larger batch!), and each time added a bit more spice to give it the extra “uumph” of flavor I was looking for. Time for a recipe update!
When I was back in America last summer, my mom and I were buying Amy’s frozen burritos (the gluten free ones are delicious!), topping them with this tangy enchilada sauce, some shredded lettuce, and diced tomatoes, to make amazing smothered burritos. I was cooking every day for the blog, and didn’t want to have to make lunch, too, so it was a great short cut. All dressed up like that, it didn’t taste like a frozen meal at all.
Tips for Gluten Free Enchilada Sauce
- If you liked the recipe how it was previously published, no worries! Use only 2 tablespoons of chili power (or 1 for really mild), and only 1/2 tablespoon cumin. I also only used 1 tablespoon of vegetable bouillon in the original recipe.
- Freezing Instructions: This recipe makes a huge batch, so you can use some now and freeze some for next time. I divide this into 3 – it makes about 8 cups, so I put a little over 2 1/2 cups in each jar. 2 1/2 cups is the perfect amount for a 9×13 inch pan of enchiladas.
- Make it Whole30:Â Omit the coconut sugar, and add 1 medjool date when you add the tomatoes. I’ve done it this way and it makes a great flavorful sauce during the Whole30.
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Homemade Enchilada Sauce {Gluten Free}
Ingredients
- 1 tablespoon olive oil
- 2 medium onions diced
- 8 cups water + 2 tablespoons vegetable bouillon (or sub 8 chicken or vegetable broth)
- 12 ounce tomato paste
- 2-4 tablespoons chilli powder* (see notes below)
- 2 tablespoon sweet paprika
- 1 1/2 tablespoon coconut sugar
- 1 tablespoon cumin
- 1 teaspoon Mexican oregano
- 1/4 - 1/2 teaspoon sea salt (optional, to taste)
- 1/2 teaspoon coriander
- 2 tablespoons arrowroot powder + 1/2 cup water
- 2 tablespoons lime juice
Instructions
- In a large saucepan, add olive oil and diced onion. Saute for 5-7 minutes over medium high heat, until onion is softened.
- Add 4 cups of water, vegetable bouillon, tomato paste, and all spices (not the arrowroot or lime juice yet), and mix well.
- Add to a blender, and process until smooth.
- Return to pan. Add the remaining 4 cups of water.
- Mix arrowroot powder and water in a small cup, and mix to combine, then slowly pour into the sauce while stirring.
- Add the lime juice, and turn off heat.
- This recipe makes 8 cups of enchilada sauce. I find 2 1/2 cups is about perfect for a 9x13 pan of enchiladas, so I divide this in 3 jars or freezer bags and freeze two portions for later.
Notes
- *Chili powders range greatly in spiciness. Start with a smaller amount of chili powder, and add more to taste. The chili powder I use is on the milder side, so I use a lot (4 tablespoons), because we like it to have a spicy kick. If you'd like it mild, or your chili powder is especially hot, start with 2. The enchilada sauce should be spicier than you think you'd like it off a spoon, because the other ingredients in the enchiladas will tone it down. If its too mild, your enchiladas will be a bit bland
- **Nutrition info is for 1/2 cup serving.
Nutrition
I’m so excited you posted this! I can’t wait to try some different flavors in my enchilada sauce. I’ve been making my own enchilada sauce for a while, but have only recently made actual enchiladas. I lived in Grenada for the last three years where it was usually too hot to even entertain the idea of using the oven long enough to bake enchiladas. The last ones I made were roasted vegetable, and they were delicious! I missed a lot of cuisines when living in Grenada, but mostly Thai and Mexican.
I am actually living in Malaysia now- and I thought being here would be the end of my soup obsession. But nope! I make roasted vegetables, casseroles, and soups year round. Just turn on the a/c and enjoy dinner!
I love the idea of making homemade enchilada sauce, I just have to say, anything from a can…..always seems to taste like it came out of a can. Fresh just makes a difference. And like you were saying, no weird ingredients….no icky preservatives and nothing that causes allergies. A win win situation. And it’s sooooo much cheaper. Yay all around.
Yes– well part of this sauce does come from a can, for time’s sake, but even so- the spices are fresh, and the ingredients are clean. Here in Malaysia, it’s $6 for a can of store bought enchilada sauce that doesn’t even taste right, and that I wouldn’t really want to eat anyway!
Thanks so much for this recipe Michelle! My family loves enchiladas and now with your delicious GF version, it couldn’t be easier. I know what you mean about living around the world and trying to find your supplies. Korea and Japan have their culinary challenges but it sounds like Malaysia is a much easier place.
Thanks for letting me know! I was just thinking I needed to make a batch of this sauce this week– been craving enchiladas, but it’s too much on a weeknight to make the sauce and the enchiladas. I used to live in Korea– it was much more difficult there than it is here in Malaysia! We have a lot more imported goods here– mostly because Malaysia doesn’t produce nearly as many products as Korea and Japan do. Here even locals rely on a lot of imported products. But, regardless, it’s always a challenge to come up with favorites from home!
Does it come out as thick as the photo? 4 cups of broth and 6 oz. of tomato paste seems very watery…
Yes, the photos are of the recipe as written. It’s actually very thick for an enchilada sauce, and sometimes I even thin it out a bit more– when you bake the enchiladas, it gets even thicker. The onion helps thicken it as well. But if you’re weary– you can always start with less and add more water until it’s the right consistency for you!
Don’t you love it when life throws at you something you’re looking for–I was JUST thinking of making an enchilada sauce today and I come across this! Can’t wait to try it–and what gorgeous photos you have!!
Thank you Mahy! This enchilada sauce is so delicious– make the full recipe and freeze some of it! It’s enough for 3 large pans.
Can I substitute cornstarch for the arrowroot in this recipe?
Absolutely! Corn starch clumps more easily than arrowroot so be sure to dissolve in water and mix well before mixing into the sauce!