Description
Perfect for adding a bold and spicy kick to your favorite enchilada recipes this delicious homemade red enchilada sauce is made with just a handful of ingredients that you most likely already have in your pantry. Comes together in just 20 minutes!
Ingredients
- 1/4 cup vegetable oil (or light olive oil)
- 1 tablespoon gluten-free all purpose flour*
- 2 tablespoons chili powder
- 1 (15 oz.) can tomato sauce
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 teaspoons Kosher salt
- 1 tablespoon granulated sugar
- 2 cups low sodium vegetable broth
- 2 teaspoons apple cider vinegar
Instructions
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Create a roux: Heat oil in a medium saucepan over medium heat. Add flour to the oil and cook for 1 minute, continuously whisking. Then add chili powder and stir until fragrant (about 1 minute).
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Whisk: Add tomato sauce to the roux and whisk to combine. Then add vegetable broth and continue whisking until fully incorporated.
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Add spices: Season the sauce with salt, black pepper, paprika, garlic powder, onion powder, and sugar. Whisk to combine.
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Boil and simmer: Bring the enchilada sauce to a boil, then reduce the heat and allow the sauce to simmer until thickened (about 10 minutes).
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Enjoy: Use immediately in your favorite recipe or allow the sauce to cool to room temperature and store in a mason jar or food storage container in the refrigerator until ready to use.
Notes
Store enchilada sauce in an airtight container or mason jar in the refrigerator for up to 7 days.
I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I have not tested this recipe using other all-purpose gluten-free flours and therefore can’t guarantee the results should you use another brand than the one suggested.
- Category: Sauce
- Method: Simmer
- Cuisine: Mexican
- Diet: Gluten Free
