This easy homemade enchilada sauce recipe is so much easier than you would think and tastes way better than anything you'll find in a can. Because you make it from scratch, you can control the ingredients so there are no artificial flavors, gums or additives - just wholesome pantry staples. Together they make a flavor and authentic enchilada sauce that will immediately shine in any Mexican dish!
This easy homemade enchilada sauce is full of so much incredible flavor and has the perfect creamy thick texture. The recipe makes a good amount - perfect for meal prep or freezing. I'm always using it with nachos, tacos, and of course these vegan enchiladas and vegan enchilada stuffed bell peppers!
I love to have it on hand for anything that needs a Mexican sauce. It is such a basic recipe and comes together so quickly. Plus, you can control the flavor and customize the spice level to your liking.
Ingredients
This recipe uses just pantry ingredients and a mixture of bold seasonings you likely have on hand. I use vegetable broth to keep it vegan and arrowroot powder as the thickening agent to keep it gluten-free. Arrowroot powder is a great substitute for corn starch if you are avoiding that as well.
The rest is just olive oil, garlic, tomato paste, garlic, white distilled vinegar and seasonings. And a tiny pinch of cinnamon gives it a unique depth that sets it apart from store-bought sauces. That's it! So easy and so delicious.
Instructions
All the ingredients get whisked together in a saucepan on the stovetop. Within minutes you have a flavorful and creamy Mexican sauce to slather on everything!
1. Start by heating the oil in a saucepan and whisking in the arrowroot powder. Then add in the pressed garlic and seasonings to allow the spices to toast.
2. Whisk in the tomato paste and vegetable broth until smooth.
3. Bring to a boil, then simmer uncovered for the sauce to thicken for about 10 minutes.
3. Remove from the burner and stir in the vinegar. Feel free to add more chili powder here for a bit more spice!
4. Enjoy!
Recipe Tip
Pay attention to the chili powder! Use more if you want a spicier sauce, and less to keep it more mild. Some brands of chili powder (especially international brands) are spicier than others, so the spice level will vary greatly depending on which brand you use.
This recipe is vegan, gluten-free, grain-free and doesn't contain any refined sugars or artificial ingredients. Once you learn how to make enchilada sauce from scratch you will never want to go back to bottled or canned!
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Easy Homemade Enchilada Sauce (Vegan + Gluten-Free)
- Total Time: 12 minutes
- Yield: 2.5 cups 1x
- Diet: Gluten Free
Description
This easy homemade enchilada sauce recipe is made from simple pantry ingredients that are quickly whisked together on the stovetop. Together they make a flavorful and authentic enchilada sauce that will immediately shine in any Mexican dish. Once you learn how to make enchilada sauce from scratch you will never want to go back to bottled or canned. This recipe is vegan, gluten-free, grain-free and doesn't contain any refined sugars or artificial ingredients.
Ingredients
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons arrowroot powder (also known as arrowroot flour)
- 2 large garlic cloves, pressed
- 2 tablespoons of my 5-minute homemade taco seasoning
- ½ teaspoon fine salt
- tiny pinch of cinnamon (optional)
- 2 tablespoons double concentrated tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon white distilled vinegar
- more chili powder to taste (depending on how spicy you like your enchilada sauce)
Instructions
- Heat oil in a saucepan. Whisk in the arrowroot powder until combined, and cook for one minute.
- Add the pressed garlic and seasonings (taco seasoning, salt and cinnamon) and cook for one more minute to allow the spices to toast.
- Add in the tomato paste and then gradually whisk in the broth until the clumps have dissolved and the sauce is smooth.
- Bring the sauce to a boil, then reduce the heat and simmer uncovered until the sauce reaches your desired consistency. I like my sauce really thick so I allow it to simmer for about 10 minutes.
- Remove from burner and add vinegar. Stir well using a whisk or wooden spoon.
- Taste and add more chili powder if you want it spicier. I usually add ½ teaspoon. Enjoy!
Notes
*Use less chili powder if you don't want the enchilada sauce to be too spicy. Conversely, use more if you like a spicier sauce. Some brands of chili powder (especially international brands) are spicier than others so it will greatly depend on which brand you are using.
Storage and Freezing Tips: You may want to make a double batch and freeze half of it for later. Store leftover enchilada sauce in the refrigerator for 3-4 days. Be sure to let the sauce completely cool to room temperature before transferring to a storage jar. You can also freeze it for up to 3 months. Leave room at the top of the jar for expansion while it freezes. Once the sauce is fully frozen you can screw the lid tightly on the jar.
If you love this recipe, be sure to try it on my One-Pan Vegan Sweet Potato Black Bean Enchiladas.
- Prep Time: 2
- Cook Time: 10
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Laur says
Usually, I make the traditional Mexican enchillada sauce. But this
is very good! I will make it again.
Elaine Gordon says
Aw thank you, Laur! I am glad you enjoyed and plan to make it again. How did it differ from what you usually make?