Easy Homemade Red Gluten Free Enchilada Sauce
This easy homemade gluten free enchilada sauce recipe comes together quickly with just a few pantry staples
Equipment
- Medium-sized Saucepan
- Wire Whisk
- Spatula
- Storage container
Ingredients
- 1/4 Cup Avocado Oil or olive oil
- 2 Tbsp Gluten-free flour blend I recommend King Arthur's Measure for Measure blend
- 2 Tbsp Chili powder
- 1 8 oz Can of tomato sauce
- 1/4 tsp Ground cumin
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1 Tbsp Brown sugar
- Salt to taste
- 1 cup Water Alternatively, chicken broth can be used for more flavor.
Instructions
- Heat avocado oil in a skillet over medium heat.
- Stir in gluten-free flour blend as well as the chili powder into the oil.
- Whisk till smooth.
- It should be at a simmer, stir it often over medium heat for about 3 minutes.
- (Each stove is different, so if your medium heat is too hot and it's sputtering a lot, turn down the heat some.)
- Remove saucepan from heat for the next step.
- Carefully add in the tomato sauce. (Tomato sauce tends to splatter when hot. Which is why you remove the pan from the heat.)
- Add in the rest of the seasonings and brown sugar.
- Add in the water.
- Stir/ whisk till smooth.
- Return to the stovetop and cook over medium-low heat.
- Simmer with lid on, stiring occasionally for 5-10 minutes.
- Serve/ use immedietly in your favorite Mexican recipes. Or cool down to room temperature before storing for later use.
Notes
Tomato paste can be substituted for the tomato sauce with these changes: Use 4 oz of tomato paste instead of 8 oz of tomato sauce. Increase water to 1 1/4 cup.
I recommend King Arthur, Measure for Measure Flour gluten free flour blend. The link is listed above.