The problem? Canned enchilada sauce usually has wheat in it. Even homemade recipes for that matter, they all begin with a roux of flour and oil. Well—no problem anymore. Here is a recipe that is easy, and—according to my husband is, “Just like my Nana’s (his Mexican grandmother’s) enchilada sauce!” So—there you have it.
Make a batch, and then make enchiladas from any recipe you have and like. Make a double batch and store the extra sauce in a jar in the fridge. You can use for a few weeks! (Think Christmas Tamales)
Not only is it a great enchilada sauce, it makes a great taco sauce too!
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 4 tablespoons gluten free flour
- 1/2 teaspoon garlic powder
- 1/4 cup Chile Powder
- 2 tbs red wine vinegar
- 2 cups cold water or chicken broth
- One 15oz can of tomato puree
- ½ tsp black pepper
- ¼ tsp. cayenne pepper
- Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1 minute.
- Add chile powder and cook for an additional minute.
- Slowly add the water or broth whisking vigorously, making sure that no lumps form.
- Reduce heat to low, add garlic powder, salt, peppers (is using), and tomato puree, and simmer covered over low heat for 10-15 minutes.
- Remove from heat, and stir in vinegar.