Go Back
+ servings
Homemade enchilada Sauce in jars.
Print Recipe
4.6 from 5 votes

Homemade Enchilada Sauce {Gluten Free}

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 cups
Calories: 60kcal


  • 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


  • 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.


  • *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.


Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 259mg | Potassium: 375mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 8.3mg | Calcium: 34mg | Iron: 1.7mg