Take a look at the ingredients on most canned Enchilada sauces. Do they contain too much sugar, salt, MSG, or flour? What if you could very quickly and easily make your own sauce to be in control of those ingredients? Check out my 15 Minute Easy Homemade Enchilada Sauce. This ain’t no canned enchie sauce!
15 Minute Easy Homemade Enchilada Sauce
Well, I did some research and testing to come up with a homemade Enchilada Sauce recipe that fits that description and it comes from everyday pantry ingredients.
It’s low-sodium, MSG-free, gluten-free, vegetarian, and uses very little sugar. Jackpot!
This super easy sauce comes together in under 15 minutes and look out for the aroma of this sauce…it’s amazing!
You can use the sauce immediately, or cool and refrigerate up to 2 weeks in an airtight container.
Here are the ingredients I use to make this Homemade Enchilada Sauce:
- chili powder
- garlic pwder
- onion flakes
- arrowroot or cornstarch
- olive oil
- vegetable stock
- tomato paste
- brown sugar (omit for paleo)
- salt and pepper
A note about thickeners:
Many homemade Enchilada Sauce recipes call for flour, but I substituted Arrowroot for my gluten-free reader. Just like cornstarch, it works as a starchy thickener, but without the corn.
Katie, over at The Antidote Life blog, posted a fantastic article explaining the differences between arrowroot and cornstarch and why you might want to choose one over the other.
Back to the sauce…
When refrigerated, it will solidify due to the gel-forming nature of the arrowroot or cornstarch, but it will loosen upon heating and you’ll have a perfect, enchilada sauce consistency.
This sauce may be used for any Enchilada recipe. But grab my 30-minute Vegetarian Skillet Enchilada recipe here on The Kitchen Girl.
Want a few more of my Mexican recipes?
Ok, that’s it for now, my food-loving friend. Cheers to making homemade Enchilada Sauce from scratch…and always to your health!