The easiest/tastiest homemade gluten-free enchilada sauce! This recipe is easy-to-make and way more flavorful than any store-bought sauce. Plus you can rest easy knowing it’s 100% gluten-free!
Use this sauce to make these delicious gluten-free enchiladas!
The key to making amazing enchiladas is to start with a great enchilada sauce. This enchilada sauce has become my go-to over the years!
It has the perfect balance of flavors and comes together in until 30 minutes. It’s also the base for my very favorite gluten-free chicken enchiladas!
For more naturally gluten-free Mexican recipes try these slow-cooker pinto beans, keto taco casserole, slow-cooker pork tacos, chicken enchiladas suizas or instant pot chicken tortilla soup.
Is enchilada sauce gluten-free?
Not all brands of store-bought enchilada sauce are gluten-free. Check the label carefully and look for certified gluten-free products. However, this gluten-free enchilada sauce is so tasty you won’t want to go back to the store-bought kind again.
For another gluten-free sauce, try this gluten-free stir-fry sauce we use in out favorite gluten-free chicken stir-fry. You also might like this gluten-free cheese sauce or gluten-free bbq sauce.
You also might like these recipes for gluten-free tacos and gluten-free taco seasoning.
Ingredients You’ll Need
This sauce is made with easy-to-find pantry staples. Here are a few notes on some of the key ingredients. If you have any more questions on ingredients leave me a comment below and I’d be happy to help!
- Onion/jalapeno: I love the flavor of fresh vegetables in this sauce. After the sauce has simmered you blend it until it’s smooth. The onions/jalapeno will blend up and help thicken the sauce.
- Tomato sauce: Use a canned tomato sauce you like the flavor of.
- Chili powder/oregano/cumin: For the perfect balance of seasoning and flavor.
- Brown sugar: Adds a little sweetness to the sauce and brings out the flavors.
- Chicken stock: You can easily use vegetable stock (or even water) if you prefer. Using a stock will lend more flavor than using water.
- Salt: Be sure to add an extra pinch of salt to the sauce when it’s all finished if needed!
Tip: For a mild sauce remove the ribs/seeds from the jalapeno. For a spicer sauce leave jalapeno seeds and ribs in.
How to Make the Sauce
- In a large saucepan, add the onion, jalapeno and oil. Cook on medium heat until the vegetables have softened, 8-10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook until fragrant, 30 seconds to 1 minute.
- Add the tomato sauce and chicken stock and stir to combine. Bring to a simmer.
- Reduce heat to low and simmer for 15 minutes until the sauce has thickened slightly.
Blend the Sauce
Blending the sauce is optional but recommended! For a smoother/thicker sauce, carefully pour the sauce into a blender and blend until smooth. Season the sauce with another pinch of salt before using.
How to use Gluten-Free Enchilada Sauce
This enchilada sauce is so versatile! It makes a flavorful base for so many dishes. Add this sauce too:
- These Gluten-Free Red Sauce Chicken Enchiladas
- Toss with chicken sprinkle over tortilla chips for nachos
- Add some sauce to meat and wrap in gluten-free tortillas
- Add to enchilada soup
More Gluten-Free Recipes
I hope you like this recipe as much as we do. If you try it please leave me a comment/rating below. We’d love to hear from you!
Gluten-Free Enchilada Sauce
Video
Ingredients
- 1 medium onion diced
- 1 jalapeño seeded and chopped
- 1 tablespoon oil
- 3 cloves garlic finely minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 15 oz can tomato sauce
- 1 cup chicken or vegetable stock
Instructions
- In a large saucepan, add the onion, jalapeno and oil. Cook on medium heat until the vegetables have softened, 8-10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook until fragrant, 30 seconds to 1 minute. Add the tomato sauce and chicken stock and stir to combine. Bring to a simmer.
- Reduce heat to low and simmer for 15 minutes until the sauce has thickened slightly. (Optional but recommended: Carefully pour the sauce into a blender and blend until smooth.) Add more salt, if necessary (I usually add another pinch or two).
- Use the sauce in enchiladas, tacos, quesadillas and more. Enjoy!
Notes
- Onion/jalapeno: I love the flavor of fresh vegetables in this sauce. After the sauce has simmered you will blend it until it’s smooth. The onions/jalapeno will blend up and help thicken the sauce!
- Tomato sauce: Use a canned tomato sauce you like the flavor of.
- Chicken stock: You can easily use vegetable stock (or even water) if you prefer. Using a stock will lend more flavor than using water.
- Salt: Be sure to add an extra pinch of salt to the sauce when it’s all finished if needed!
Roughly, how much sauce, in cups, does this recipe yield? The recipe notes 8 servings but doesn’t give a serving size. I want to use it in a casserole recipe. Thanks in advance!
Great question – this makes about 2 cups of enchilada sauce!
Doubled the recipe, roasted all the veggies. Used bell peppers, jalapeños, cherry tomatoes, onion and garlic. Blended. Thought I’d was too sweet after adding sugar but came together in the end. Also added a dash of cinnamon for authentic flavor.
Yum! This sounds so delicious! I’ll have to try making it this way myself next time 🙂
So easy! Made this for a batch of beef enchiladas and it was tasty. I’ll be making it again.
This sauce is THE BEST enchilada sauce out there! Perfect for making enchiladas but I also love putting it on nachos, which is what we did tonight…so yummy and gave the an extra layer of flavor!