Homemade enchilada sauce being poured on pan of enchiladas
4.7 from 10 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 (more to taste)
  • 1/4 tsp. onion powder (more to taste)
  • 1/4 tsp. chili powder
  • Salt/pepper to taste
  • Optional: 1/4 tsp. smoked paprika (or a touch of chipotle powder for spice)


  • 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 & a touch of chipotle 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