If you’re gluten-free, finding a store-bought enchilada sauce that checks all the boxes can be tricky. That’s why I always make this easy gluten-free enchilada sauce at home. This sauce is bold, rich, completely dairy-free, and comes together in about 15 minutes with pantry staples. Step-by-step photos can be seen below the recipe card.
In a medium saucepan, heat the olive oil over medium heat. Whisk in the gluten-free flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux.
Add chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
Stir in the tomato paste, mixing well.
Gradually pour in the broth, whisking constantly to prevent lumps.
Bring the mixture to a simmer and cook for 5–7 minutes, stirring often, until the sauce thickens. Stir in the vinegar and adjust the seasoning to taste.
Remove from heat and use immediately, or let cool and store in the fridge for up to 5 days.
Notes
Use a mild chili powder for a kid-friendly version or a hotter blend for a real kick.
No tomato paste? Sub with 1/3 cup tomato sauce and reduce the broth slightly.
Too thick? Add a splash of broth. Too thin? Simmer 2–3 minutes longer.