This gluten free enchilada sauce recipe is delicious and super easy to make! I love how silky and flavorful it is, especially dolloped on meat enchiladas!
One of the things that I love about this sauce is that it’s easy!! I used to make enchilada sauce with oil and flour to thicken it. I still do with one of the most popular posts on Dishes Delish: sour cream enchilada sauce. But, I stopped thickening my red enchilada sauce because it really didn’t need it.
I also thought it would be awesome gluten free.
It’s naturally thick. It’s especially thick because I use crushed tomatoes in this recipe.
This is one of the food items we ALWAYS have in the house.
Christopher has a delicious rice mixture for his lunch more often than not. Here’s how we make his lunch.
I sauté grass-fed ground beef with a little salt, cumin and oregano.
We put a few spoons of beef on the bottom of a 2 cup jar. Next, comes brown rice. Then this delicious enchilada sauce, or the chunky version. Then on top of that, we put some sautéed veggies, usually zucchini, and lastly some refried beans on top.
Christopher loves it!
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How to make gluten free enchilada sauce
Get a medium saucepan.
Gather the ingredients – crushed tomatoes, cumin, chili powder, garlic powder, salt and oregano.
Empty the crushed tomatoes in a sauce pan. Add chili powder, cumin, dried oregano, garlic powder and salt.
Turn the heat under the pan to medium and stir the ingredients until they’re combined. Bring the mixture to a slight boil and lower the heat to a simmer and let it cook for 15 minutes.
That’s it. Then the delicious enchilada sauce is done.
Let’s look at it from the vertical view!
One of the first things I did with this gluten free enchilada sauce was to spread it all over a batch of pulled pork enchiladas.
Other popular sauce recipes
I hope you enjoyed this smooth enchilada sauce recipe!
And as always, and as always, may all your dishes be delish!
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Gluten Free Enchilada Sauce
- 28 ounces crushed tomatoes
- 1.5 teaspoons chili powder or more (hubby doesn’t like spicy foods)
- 2 teaspoons cumin powder
- 2 teaspoons dried oregano
- 1.5 teaspoon garlic powder
- 1/4 teaspoon salt
- In a medium saucepan, add tomatoes, chili powder, cumin, oregano, garlic powder and salt.28 ounces crushed tomatoes, 1.5 teaspoons chili powder, 2 teaspoons cumin powder, 2 teaspoons dried oregano, 1.5 teaspoon garlic powder, 1/4 teaspoon salt
- Stir together and turn the heat on medium. Bring to a boil and lower to a simmer and cook for 15 minutes.
- Dollop on some enchiladas.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.