Makes about 2 cups of sauce.The best 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!
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!
Video
Notes
Ingredient 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!
Tip: For a mild sauce remove the ribs/seeds from the jalapeno. For a spicer sauce leave jalapeno seeds and ribs in.