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, slow-cooker pork tacos or instant pot chicken tortilla soup. For another gluten-free sauce, try this gluten-free stir-fry sauce we use in out favorite gluten-free chicken stir-fry.
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.
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!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
Gluten-Free Enchilada Sauce
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!
Recipe 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!
Kate says
So easy! Made this for a batch of beef enchiladas and it was tasty. I’ll be making it again.
Susan says
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!