Enchilada Sauce (Gluten Free, Corn Free)

Enchilada Sauce
Gluten Free, Dairy 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 refried beans in this sauce and there is never a bite left.

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 and 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 like 4 minutes. It will taste like you have been cooking all day though.

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


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


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

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