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!

ENCHILADA SAUCE

 

Ingredients:

  • 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

Directions:

  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.

Print Recipe

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

xo,

Vicki