Enchilada Sauce

Our favorite stovetop enchilada sauce! The perfect savory sauce to smother over your beautiful enchilada creations. (Vegan & gluten-free)

Have you tried making your own enchilada sauce? I LOVE making homemade versions of staple foods (like our favorite Taco Seasoning) because you can control the ingredients and leave out any funky additives & preservatives. I've made this sauce countless times and it's been great on a variety of different enchiladas. (It's a reader favorite on both of these Black Bean Spinach Enchiladas & Protein Monster Vegan Enchiladas!)

The sauce is mild as written, so if you prefer spiciness try a little chipotle or cayenne pepper to kick it up. My favorite variation is adding smoked paprika + chipotle powder (usually about 1/4 - 1/2 tsp. in place of the chili powder) which gives it a wonderful, smoky kick. It's fun to play around with different spices and I'd love to hear your variations if you give it a try!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make/adapt this! I always love seeing your recreations.

Vegan, gluten-free (with gf flour)
Adapted from Martha Stewart

Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (I use gf all-purpose)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper to taste
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

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