Gluten Free Enchilada Sauce | Authentic Flavor Recipe
This authentic gluten-free enchilada sauce offers a rich, smoky, and slightly spicy flavor to elevate your enchiladas or any Mexican-inspired dishes. Made with simple pantry staples and free of gluten, this sauce combines a blend of spices with tomato puree and a creamy finish for a perfectly balanced, smooth texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Sauce Base
- 6 tablespoons unsalted butter (chopped)
- 6 tablespoons basic gum-free gluten free flour
- 1 1/2 cups chicken stock
Spices and Flavorings
- 1 to 2 tablespoons chili powder (depending upon how spicy you like your sauce)
- 1 tablespoon ground cumin
- 2 teaspoons smoked Spanish paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 tablespoon granulated sugar
Tomato and Finishing
- 1 28-ounce can tomato puree (or 1 28-ounce can whole peeled tomatoes in their juice, pureed)
- 1 to 2 tablespoons heavy cream (optional, to thin and adjust heat)
Instructions
- Make the Roux: In a medium, heavy-bottom saucepan, melt the butter over medium heat. Add the gluten-free flour and whisk continuously until the mixture is well-combined and smooth, creating a roux base for the sauce.
- Add Chicken Stock: While whisking constantly, slowly pour in the chicken stock. Keep whisking frequently until the mixture begins to bubble and thicken, about 1 minute, forming the thickened body of the sauce.
- Incorporate Spices and Tomato: Add the chili powder, ground cumin, smoked Spanish paprika, garlic powder, kosher salt, and granulated sugar. Whisk to fully combine all spices. Then pour in the tomato puree, whisking thoroughly and stirring until the mixture is smooth and well-blended.
- Adjust Consistency and Flavor: Stir in the optional heavy cream to thin the sauce and moderate the heat as desired. Taste the sauce and, if needed, add more spices in the same ratios to keep the balance of flavors harmonious.
- Serve or Store: Serve the sauce immediately with your favorite enchiladas or Mexican dishes. Alternatively, allow the sauce to cool to room temperature before transferring it to a sealed container to refrigerate for up to one week.
- Freezing for Longer Storage: For extended preservation, freeze the sauce flat in gallon-sized zip-top bags. To use, defrost frozen bags by running them under warm water before reheating and serving.
Notes
- This sauce is naturally gluten-free but ensure all ingredients used are certified gluten-free if you have severe sensitivities.
- Adjust the chili powder based on your preference for spiciness.
- Use chicken stock for a richer flavor; vegetable stock can be substituted for a lighter or vegetarian-friendly option.
- Heavy cream is optional and helps to mellow the heat and create a silky texture.
- Store sauce in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
