Our gluten-free enchilada sauce recipe is made from ingredients you probably already have in your pantry. Made in just 10 minutes this sauce tastes amazing, saves money, and freezes great!
One of the easiest and most versatile ways to use leftover meats (chicken, pork, beef, etc.) is in enchiladas. But the star of the enchilada is not the meat, it is the sauce! Our homemade sauce is definitely a recipe that tastes better from scratch.
It has all the flavor you need to create a family friendly meal any night of the week. For more easy weeknight meals, check out No-Boil Lasagna, Oven Baked Chicken Tacos, Turkey Burgers in the Oven and our Beef Chimichanga Recipe.
Homemade Enchilada Sauce
This easy enchilada sauce recipe is so delicious and simple enough to make. We originally stumbled upon this 10 Minute Enchilada Sauce on AllRecipes.Com due to poor planning. In the middle of making dinner, we realized we had everything to make enchiladas expect the sauce. And we all know the best part of the enchiladas is…
Now that our family has gone gluten-free, we quickly turned this homemade sauce gluten-free without compromising flavor!
Not only does our homemade sauce have the perfect balance of spices, but it also passes the kid test. This recipe makes enough to use half and freeze half (find instructions below), which is always a bonus.
Ready to get started? Gather the equipment and ingredients then follow the written instructions or printable recipe card below. Enjoy!
Equipment
- large skillet
- measuring cups and spoons
- whisk
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. gluten-free flour
- 2 tbsp. chili powder ✅
- 1 tbsp. cumin ✅
- 1 tsp. garlic powder ✅
- 1 tsp. onion powder ✅
- 1/4 tsp. salt
- 1 1/2 cups water
- 10.5 oz. tomato paste
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Enchilada Sauce
Heat olive oil in a saucepan. Whisk in the gluten-free flour, chili powder, cumin, garlic powder, onion powder, and salt. Lower heat and stir constantly for 30 seconds. Gradually add water while whisking.
Add the tomato paste
Stir in tomato paste and spices, let simmer for 10 minutes, stirring occasionally.
Serve
Use in your favorite recipes or freeze for later.
Frequently Asked Questions
Thicken by letting the sauce simmer over low heat for an additional 5-10 minutes or until the desired thickness is reached. With time, the water will evaporate from the sauce creating a thicker consistency. Stir occasionally to prevent the sauce from burning.
Our favorite way is definitely poured over enchiladas (find a quick recipe below!) but this sauce is also fantastic drizzled over tacos, burritos or even a taco salad.
Store in an airtight jar for up to 3 days in the fridge or up to 3 months in the freezer.
Cool the sauce completely then pour into a freezer safe jar or a Ziploc bag, label and freeze. When ready to use, thaw overnight in the fridge or place under cool running water until thawed.
A single batch yields 2.5 cups of sauce.
Quick Enchiladas
For easy chicken enchiladas, mix leftover shredded or diced meat, rotisserie chicken, or canned chicken with 3 TBSP chili powder, 2 TBSP cumin, and a can of diced green chilis {or just a packet of gluten-free taco seasoning}. Mix in 1 can of refried beans or use this simple and delicious Crockpot Refried Beans Recipe.
Pro Tip: I have found mixing the beans right into the meat works like a charm every time if you have a family member who is not fond of beans – they never even notice!
Scoop the mixture onto a tortilla and roll up. Place rolled tortillas in a baking dish, cover with enchilada sauce (half of this homemade recipe), and top with 1/2 cup sharp cheddar cheese. Cook 350 degrees for 30-40 minutes.
Enchilada Recipes
Here is the fun part- you can make so many variations to this basic recipe.
Add sour cream or Greek yogurt to the enchilada before rolling them up for a creamy filling.
Add black olives, green onions, and diced tomatoes on top before, or after, baking.
Try with different meats, try without meat and use more beans, the possibilities are endless!
More Homemade Gluten Free Sauces
- Gluten Free Alfredo Sauce
- Gluten Free Stir Fry Sauce
- Velveeta Cheese Sauce Dip
- Gluten Free Pasta Sauce
- Homemade Teriyaki Sauce
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Gluten Free Enchilada Sauce
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. gluten-free flour
- 2 tbsp. chili powder ✅
- 1 tbsp. cumin ✅
- 1 tsp. garlic powder ✅
- 1 tsp. onion powder ✅
- 1/4 tsp. salt
- 1 1/2 cups water
- 10.5 oz. tomato paste
Instructions
- ⭐️Heat the flour and spices. Heat olive oil in a saucepan. Whisk in the gluten-free flour, chili powder, cumin, garlic powder, onion powder, and salt. Lower heat and stir constantly for 30 seconds. Gradually add water while whisking.1 1/2 cups water, 2 tbsp. chili powder, 2 tbsp. olive oil, 1 tbsp. cumin, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. salt, 2 tbsp. gluten-free flour
- ⭐️Add the tomato paste. Stir in tomato paste and spices, let simmer for 10 minutes, stirring occasionally.10.5 oz. tomato paste
- Serve. Use in your favorite recipes or freeze for later.
Notes
- This recipe yields 2.5 cups.
- Thicken by letting the sauce simmer over low heat for an additional 5-10 minutes or until the desired thickness is reached. With time, the water will evaporate from the sauce creating a thicker consistency. Stir occasionally to prevent the sauce from burning.
- Our favorite way is definitely poured over enchiladas (find a quick recipe below!) but this sauce is also fantastic drizzled over tacos, burritos or even a taco salad.
- To freeze, cool the sauce completely then pour into a freezer safe jar or a Ziploc bag, label and freeze. When ready to use, thaw overnight in the fridge or place under cool running water until thawed.
Judy says
Oh my goodness, this was so good! Thanks for the recipe!