I usually try to stay away from store-bought sauces and dressings, because most are processed with lots of unnecessary (and harmful!) ingredients – like the ones I mention on this episode of Nourished.

Homemade sauces are not only healthier than their store-bought counterparts, but they’re also way more flavorful, and can be incredibly easy to make.

That’s definitely the case with my go-to Enchilada Sauce.

Enchilada Sauce Vicki Marquez

It’s warm, smoky and muy delicioso!

For a deep, traditional flavor, I use lots of dried Mexican spices – like cumin, oregano, and chipotle chili.

But one of the things I love most about this Enchilada Sauce is that it’s so incredibly versatile.

Sometimes I’ll experiment with different dried chiles, like guajillo or ancho, or I’ll add a pinch of cinnamon for added warmth and complexity. So good.

Best part? This sauce doesn’t just work with enchiladas…it’s also amazing:

  • On chilaquiles
  • Added to chili
  • Over stuffed peppers
  • Mixed into a tofu scramble
  • In a casserole

Enchilada Sauce Vicki Marquez

Try it and see what you think!




  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons gluten-free flour blend (I used Bob’s Red Mill)
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion granules
  • ½ teaspoon chipotle powder (optional)
  • ¼ teaspoon dried oregano
  • Sea salt and black pepper, to taste
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon white wine vinegar


  1. In a small bowl, mix together the flour and spices.
  2. Heat oil in medium-sized pot over medium heat. When oil is hot whisk in the flour and spice mixture, breaking up any lumps, until fragrant, about 1 minute.
  3. Whisk in the tomato paste until well combined into the spices.
  4. Slowly add the vegetable broth, as you continue to whisk the mixture.
  5. Bring the mixture to a simmer, whisking often until sauce thickens, about 5 minutes.
  6. Whisk in vinegar and taste to adjust seasoning, add another pinch of salt, if necessary.

Note: As this sauce sits, it will thicken. Simply reheat the sauce to thin it back down.

Enjoy! And don’t forget to let me know what you think in the comments below! 🙂