When you are craving Mexican food, anything from enchiladas, soups, and casseroles, using a quick gluten-free enchilada sauce is an easy way to layer on flavor. Many store brands contain flour, so instead I make this flourless sauce in only 5 minutes using canned tomato sauce and pantry staple spices. It’s more affordable than buying speciality brands and has a richly, authentic flavor.

top view to 2 glass jars with sauce and a wooden spoon next to it.

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Easy Gluten-Free Enchilada Sauce

Authentic Mexican recipes contain a lot of options for a gluten-free diet, but there are some ingredients to watch out for. For instance, many canned enchilada sauce brands contain flour as a thickener. Therefore, when making homemade gluten-free enchiladas casserole or beef tamale pie, you will need to read labels carefully.

If you have a hard time finding a GF enchilada sauce brand, are confused by the labels, or looking for one that doesn’t contain flour or wheat starch, I have an easy solution! (The struggle is real, which is also why I’m a big fan of quick homemade gluten-free taco seasoning too!) Quickly make this homemade recipe using tomato sauce and other pantry staples, such as garlic, chili powder, cumin, and more seasonings for a robust flavor.

Read on to learn how to make a no flour enchilada sauce, which gluten-free brands are safe to use, suggested uses in gluten-free Mexican dishes, and many other tips.

Ingredient Tid Bits

Tomato sauce – You will need a 15 ounce can for the recipe or substitute two 8-ounce cans.

Garlic – Saute fresh garlic in a little butter or oil for better flavor, but for a shortcut, use prepared garlic paste or add 1 tsp garlic powder with the other seasonings.

Butter – The fat adds flavor and dimension to the sauce. For a dairy-free gluten-free recipe, replace with olive oil or any preferred oil.

Apple Cider Vinegar – I like to add a little vinegar for acidity and a more balanced taste.

Spices – A combination of chili powder, cumin, onion powder, oregano, and cayenne pepper. To adjust the spice, add more or less of the cayenne pepper.

Broth – Even without using flour, this makes a pretty thick sauce on its own. Therefore, you’ll want to thin it out with liquid. I use gluten-free chicken broth, but you may also use veggie broth or water it its place.

Let’s Make This Together!

Although buying canned sauce offers a convenience, there is a trade-off with price. Therefore, I experimented with making a flourless enchilada sauce using canned tomatoes, which I typically have stocked.

Another benefit of making a homemade enchilada sauce gluten-free means the consistency can be adjusted. For instance, if I’m using it to drizzle over my famous gluten-free taco salad I like to keep it thicker and for enchiladas it would be thinner.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

garlic being sauted in butter.
Use butter or oil to saute garlic in a saucepan.
the tomato sauce and spices in a saucepan.
Add tomato sauce, vinegar, and spices. Simmer for 3 minutes.
  1. To begin you will need a medium saucepan. When tomato sauces simmer they have a tendency to splash out of the pan, so be sure you have enough room to prevent splatters.
  2. Melt the butter or heat an equal amount of oil for a dairy-free recipe. Saute the garlic for 1 minute.
  3. Carefully pour in the canned tomato sauce, vinegar, and then add the spices. Bring to simmer and cook for 3 minutes to infuse flavors. You can also skip this step if you are really in a hurry. Keep an eye on the pot when it simmers, because it doesn’t take much heat for tomato sauce to bubble out of the pan.
  4. Remove from the heat and stir in chicken broth to your desired consistency. I usually add about ⅓-½ cup. If you are making gluten-free enchiladas and dipping corn tortillas in sauce, you may want to add a little more.
enchilada casserole with lettuce and cilantro on top.
Use this quick red sauce to make these favorite gluten-free beef enchiladas.

Suggested uses

Red enchilada sauce can be used similarly to how salsa is used. Often times, I will swap out enchilada sauce for salsa in recipes because I can make it in a few minutes, and I have all the ingredients on hand.

  • Gluten-free chicken enchiladas or beef enchiladas
  • Add to refried beans or mashed black beans for instant flavor
  • Flavor ground beef for tacos or this easy weeknight walking taco casserole recipe
  • Simmer chicken in a mixture of enchilada sauce and water for tender, shredded meat. Use in quesadillas, Mexican chicken casserole, enchiladas, nachos, or tacos
  • Drizzle over huevos rancheros or chilaquiles.

Recipe Modifications

When developing this homemade gluten-free enchilada sauce, I wanted to keep the prep and ingredients simple since it is used as a component in other recipes. However, there are many ways to modify, such as adjusting the spice with more or less cayenne pepper or adding vegetables, like chopped onions, peppers, or chiles.

For a vegetarian or vegan sauce without flour, replace the chicken broth with vegetable broth and use dairy-free butter or swap out oil. However, some brands of broth contain wheat starch, so be sure to read ingredient labels carefully and look for a certified gluten-free brand.

For a thicker sauce, do not add broth to the recipe and for an even thicker consistency, you can also stir in a couple tablespoons of tomato paste. To replicate a canned sauce you will need to thin it out slightly.

I use gluten-free chicken broth, up to about ½ cup. If you don’t have this on hand, replace the broth with water. You may have to taste and adjust seasonings, such as adding a little additional salt or black pepper.

looking into the top of glass jar with enchilada sauce.

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top view to 2 glass jars with sauce and a wooden spoon next to it.
5 stars (1 rating)

5-Minute Gluten-Free Enchilada Sauce

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Cook Time: 5 minutes
Total Time: 5 minutes
When you are craving Mexican food, anything from enchiladas, soups, and casseroles, using a quick gluten-free enchilada sauce is an easy way to layer on flavor. Many store brands contain flour, so instead I make this flourless sauce in only 5 minutes using canned tomato sauce and pantry staple spices. It's more affordable than buying speciality brands and has a richly, authentic flavor.
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Ingredients
 

Instructions
 

  • Heat a medium saucepan over medium-low heat. Melt the butter or heat the oil. Add the garlic and saute for 1 minute.
    2 tablespoons butter, 2 garlic cloves
  • Carefully pour in the canned tomato sauce (I usually remove the pan from the heat so it doesn't splatter up) and then add the vinegar with spices. Bring to low simmer and cook for 3 minutes to infuse flavors. Keep an eye on the pot when it simmers, because it doesn't take much heat for tomato sauce to bubble out of the pan.
    15 ounce canned tomato sauce, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon cayenne pepper, 1 teaspoon apple cider vinegar
  • Remove from the heat and stir in chicken broth to your desired consistency. I usually add about ⅓-½ cup. If you are making gluten-free enchiladas you may want to add a little more. Makes 2 cups.
    ⅓-½ cup gluten-free chicken broth

Notes

 
Storing and Freezing
Once it has cooled completely store in an airtight container or a glass jar.
Store in the refrigerator up to 7 days. For longer storage, you may also freeze the homemade sauce up to 3 months. When ready to use, thaw overnight in the fridge, set at room temp, or defrost in a microwave-safe container.
Calories: 48kcal, Carbohydrates: 5g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 490mg, Potassium: 217mg, Fiber: 2g, Sugar: 2g, Vitamin A: 945IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!