5 from 2 votes

Enchilada Sauce

Our favorite stovetop enchilada sauce! The perfect savory sauce to smother over your beautiful enchilada creations. (Vegan, gluten-free)
Author: Kaitlin - The Garden Grazer
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Gluten-Free Option, Mexican, Vegan
Servings: 8


  • 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


  • 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.


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!
Adapted from Martha Stewart


Calories: 64kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Potassium: 105mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.3mg