Enchilada Sauce (Gluten Free, Corn Free)

This sauce is, E-V-E-R-Y-T-H-I-N-G!!! When you smother your burritos, nachos, enchilada’s and bean dip with the sauce- you will be taken to another place, a place of deliciousness allergy free dreams. This sauce will transform your recipes.

For too many years I was using can enchilada sauce. I don’t think life really began until I started making my own sauce- life Changing is the correct term.

I also love to make homemade bean dip for gatherings and I smother my re-fried beans in this sauce and there is never a bite left.

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This recipe is a double batch or just enough if you having a gathering and need to make a large tray of enchiladas.


I like to separate it into 2 portions. I use for dinner and I let the other one completely cool, then I freeze it in a freezer bag. It is so convenient to just pull out that bag of enchilada sauce, let it thaw and heat it to use on burritos or in a meal. It makes for a perfect and fast week night dinner.

If you make my Chicken Salsa and then have one of these pre-made, your dinner prep will take about 4 minutes. It will taste like you have been cooking all day though.


If you want to keep it vegan then simply use vegetable broth instead of chicken. 

So do yourself a favor and make this sauce and freeze some because you will be happy you did!!





Ingredients:


1/3 Cup plus 2 TBSP. Avocado Oil


2/3 Cup Tapioca Starch


2/3 Cup Chili Powder of your choice (this can really change the flavor, use one you love!)


¼ Cup Cumin


1 TBSP. Granulated Garlic


Salt and Pepper to Taste


6 Cups Broth (Chicken or Vegetable)


2 Cups Tomato Sauce


2 TBSP. Dried Oregano





Directions:





  1. Heat your pan and add the oil. 
  2. Sift in the tapioca starch, chili powder and cumin. 
  3. Stir well and add the granulated garlic. 
  4. You should start to form a paste, reduce heat to medium low and add the tomato sauce, stir vigorously. 
  5. Add one cup of broth at a time and stir while pouring it in (4 Cups). 
  6. Keep stirring and allow it to start to thicken and then add the other 2 cups (one cup at a time while continuing to stir). 
  7. Taste it and add your salt and pepper at this point. 
  8. Let it continue to cook another 5 or so minutes stirring every minutes. 
  9. Turn off heat and add oregano and stir. Serve hot. Enjoy!