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.
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.