This 5-Minute Gluten-Free Enchilada Sauce Layers on Flavor

When you are craving Mexican food, anything from enchiladas, soups, and casseroles, using a quick gluten-free enchilada sauce is an easy way to layer on flavor. Many store brands contain flour, so instead I make this flourless sauce in only 5 minutes using canned tomato sauce and pantry staple spices. It’s more affordable than buying speciality brands and has a richly, authentic flavor.

Does enchilada sauce have gluten?

Authentic Mexican recipes contain a lot of options for a gluten-free diet, but there are some ingredients to watch out for. For instance, many canned enchilada sauce brands contain flour as a thickener. Therefore, when making homemade gluten-free enchiladas casserole or beef tamale pie, you will need to read labels carefully.

If you have a hard time finding a GF enchilada sauce brand, are confused by the labels, or looking for one that doesn’t contain flour or wheat starch, I have an easy solution! Quickly make this homemade recipe using tomato sauce and other pantry staples, such as garlic, chili powder, cumin, and more seasonings for a robust flavor.

Read on to learn how to make a no flour enchilada sauce, which gluten-free brands are safe to use, suggested uses in gluten-free Mexican dishes, and many other tips.

How to make gluten-free enchilada sauce recipe

Although buying canned sauce offers a convenience, there is a trade-off with price. Therefore, I experimented with making a flourless enchilada sauce using canned tomatoes, which I typically have stocked.

Another benefit of making a homemade enchilada sauce gluten-free means the consistency can be adjusted. For instance, if I’m using it to drizzle over my famous gluten-free taco salad I like to keep it thicker and for enchiladas it would be thinner.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. To begin you will need a medium saucepan. When tomato sauces simmer they have a tendency to splash out of the pan, so be sure you have enough room to prevent splatters.
2. Melt the butter or heat an equal amount of oil for a dairy-free recipe. Saute the garlic for 1 minute.
3. Carefully pour in the canned tomato sauce and then add the spices. Bring to simmer and cook for 3 minutes to infuse flavors. You can also skip this step if you are really in a hurry. Keep an eye on the pot when it simmers, because it doesn’t take much heat for tomato sauce to bubble out of the pan.
4. Remove from the heat and stir in chicken broth to your desired consistency. I usually add about ⅓-½ cup. If you are making gluten-free enchiladas and dipping corn tortillas in sauce, you may want to add a little more.

Gluten-free enchilada sauce brands

When looking for easy gluten-free dinner ideas, sometimes it’s important to expedite prep steps to get a meal on the table fast! Therefore, I have also researched the best store-bought enchilada sauce brands that do not contain gluten.

These are the brands I have found safe to use, but it’s always advised to double check with the manufacturer for cross-contimination.

• Hatch
• Siete
• La Preferida
• La Victoria
• Frontera

Recipe modifications and Adaptations

When developing this homemade gluten-free enchilada sauce, I wanted to keep the prep and ingredients simple since it is used as a component in other recipes. However, there are many ways to modify, such as adjusting the spice with more or less cayenne pepper or adding vegetables, like chopped onions, peppers, or chiles.

For a vegetarian or vegan sauce without flour, replace the chicken broth with vegetable broth and use dairy-free butter or swap out oil. However, some brands of broth contain wheat starch, so be sure to read ingredient labels carefully and look for a certified gluten-free brand.

For a thicker sauce, do not add broth to the recipe and for an even thicker consistency, you can also stir in a couple tablespoons of tomato paste. To replicate a canned sauce you will need to thin it out slightly.

I use gluten-free chicken broth, up to about ½ cup. If you don’t have this on hand, replace the broth with water. You may have to taste and adjust seasonings, such as adding a little additional salt or black pepper.

Meal prep, Storing, and freezing

Making a large batch of red enchilada sauce is also great for meal prep! Simple double, or up to quadruple the recipe ingredients, and heat in a large saucepan. Once it has cooled completely store in airtight containers or glass jars in recipe-sized portions, anywhere from 10-15 ounces.

Store in the refrigerator up to 7 days. For longer storage, you may also freeze the homemade sauce up to 3 months. When ready to use, thaw overnight in the fridge, set at room temp, or defrost in a microwave-safe container.