My Gluten Free Red Enchilada Sauce is rich, smoky, and full of bold flavor, making it the perfect addition to your homemade Mexican dishes. Made with pantry staples like tomato sauce, chili powder, and a blend of warm spices, this easy sauce comes together in under 10 minutes.
Unlike most store-bought sauce, this recipe is free from gluten and unnecessary additives, giving you a clean and delicious sauce for all your enchilada needs. Drizzle it over enchiladas, use it as a dip, or add it to rice bowls—this homemade sauce is a game-changer!
Jump to:
- Why You Will Love This Red Enchilada Sauce Gluten Free
- Ingredients
- Substitutions and Variations
- How to Make Gluten Free Red Enchilada Sauce
- More Recipes You Will Love
- How to Store Gluten Free Red Enchilada Sauce
- What to Serve with Gluten Free Red Enchilada Sauce
- Top Tips
- Frequently Asked Questions About Red Enchilada Sauce Gluten Free
- More Recipes You Will Love
- Gluten Free Red Enchilada Sauce Recipe
Anytime we go out for Mexican food, you better believe I am ordering enchiladas; they are my absolute favorite! Naturally, I had to make a great recipe to be able to cook them at home. And enchiladas are only as good as the sauce topping them! If you like Mexican-inspired recipes you might like to try my Guac and Chips, Pickled Red Onions, Pork Carnitas in an Instant Pot, Margarita Mix, Southwest Chicken Casserole, Mexican Candy Shot.
Why You Will Love This Red Enchilada Sauce Gluten Free
- Quick & Easy: Ready in just 10 minutes with simple pantry ingredients.
- Gluten-Free & Clean: We love any opportunity to cook without all-purpose flour, for a naturally gluten free dish. A bonus with this recipe, is there are no preservatives, thickeners, or additives—just real, wholesome ingredients.
- Rich & Flavorful: A perfect balance of smoky, tangy, and slightly spicy notes.
- Versatile: Use it for enchiladas, tacos, burritos, soups, or even as a marinade.
- Adjustable Heat: This sauce is on the milder side of spiciness, adjust to your taste with more or less cayenne.
- Double Batch: This recipe makes enough sauce for our chicken enchilada recipe, but you can easily double it and have some left over.
Ingredients
Be sure to hit up the spice aisle at your local grocery store for this homemade enchilada sauce, but trust me, it is well worth it!
See the recipe card below for the exact quantities of each ingredient.
- Salted Butter: Creates a rich flavor profile.
- Garlic Cloves: Adds depth and texture. You can omit and double the powdered garlic, but it will not be as deep and rich as using fresh garlic cloves.
- Tomato Sauce: I like using a plain sauce
- Apple Cider Vinegar: Adds a lightly tangy profile to balance the flavors.
- Chili Power: Adds a subtle heat and color. Can sub for ancho chili powder to add a smoky profile.
- Ground Cumin: Earthy warmth.
- Ground Paprika: Enhances the red color and provides a light sweetness.
- Onion Powder: Creates additional depth and a subtle onion flavor. You can sub this for a minced shallot or yellow onion.
- Sea Salt: Intensifies all spices.
- Garlic Powder: Creates complexity; can be omitted since we use garlic cloves as well, but I like adding the extra garlic kick.
- Ground Cayenne Pepper: Adds some heat.
- Ground Black Pepper: Subtly adds additional heat and complements all the other spices.
- Chicken Stock, Low Sodium: Used to lightly thin the sauce without adding too much salt.
For this recipe, you'll want to have on hand measuring cups and spoons, medium saucepan, and airtight containers.
Substitutions and Variations
Want to make this recipe your own? Next time, try these easy swaps and creative twists to customize your own enchilada sauce just the way you like it!
- Butter Substitute: Swap for olive oil or avocado oil or dairy-free butter for a vegan enchilada sauce (you will need to swap your chicken stock too).
- Chicken Broth: If desired, sub the chicken broth for vegetable broth for a vegetarian-friendly option. White vinegar or lime juice works.
- Cayenne Pepper: Omit or reduce for a milder sauce, or swap with chipotle powder for a smoky twist.
- Tomato Sauce: Can use strained tomatoes.
- Puree: There is a subtle texture to this recipe, but if you prefer it very smooth you can puree until desired consistency.
- Thin the Sauce: If you prefer your sauce thinner, you can add additional broth or add a small amount of heavy cream.
How to Make Gluten Free Red Enchilada Sauce
Check out how simple it is to make this red enchilada sauce recipe.
In a medium-sized saucepan over medium-low heat, melt butter then add garlic and sauté for 1-2 minutes.
Pour in the tomato sauce then add the vinegar. Add the chili powder, ground paprika, ground cumin, onion powder, sea salt, garlic powder, cayenne pepper and ground pepper. Bring to a low simmer and cook for 3 minutes to infuse flavors. Watch to make sure it doesn’t bubble out of the pan.
Remove from heat and add in the chicken broth and stir.
Hint: While you can use garlic powder instead, I highly suggest using fresh. When you sauté the fresh garlic in butter first brings out a deep, rich flavor that is not the same with powdered.
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How to Store Gluten Free Red Enchilada Sauce
Enchilada sauce is a great recipe to have on hand, whether in the fridge or freezer. Here are some helpful ways to extend its life.
- Refrigerator: Once cooled, place in an airtight container for 5-7 days.
- Freezer: For longer storage, transfer to freezer-safe containers or remove the air from freezer bags and this sauce can last up to 3 months.
- Reheating: Thaw in the fridge overnight and reheat on the stove if you need it warmed or top it on any recipe that will be going into the oven or being reheated.
What to Serve with Gluten Free Red Enchilada Sauce
- Enchiladas: The obvious choice—use it for chicken, beef, or veggie enchiladas. Try our easy chicken enchiladas or spaghetti squash enchiladas.
- Tacos: Drizzle over tacos for extra flavor instead of salsa. It would pair so well with our pork carnitas recipe.
- Rice or Lettuce Bowls: Enhance the flavor profile of your burrito bowls or grain bowls.
- Chili: Stir into chili for extra depth and spice. Try our pork and beef chili or our all-beef stovetop chili recipe and use half the amount of tomato sauce (or strained tomatoes) and half enchilada sauce.
- Nachos: Use as a flavorful dip or drizzle.
- Corn Tortillas: Instead of dipping your chips in salsa, use this robust sauce! We have a great homemade corn chips recipe to enjoy fresh warm tortillas.
- Eggs: A great way to spice up scrambled eggs or breakfast burritos.
- Quesadillas: Add inside or on top of a melty, cheesy quesadilla.
- Enchilada Lasagna: Use leftovers for a cheesy, layered chicken enchilada lasagna.
Top Tips
Here are some helpful tips I have learned to making the best homemade red enchilada sauce.
- Simmer for Flavor: Let the sauce simmer for a few minutes to fully develop the spices.
- Watch the Heat: Stir frequently to prevent burning or bubbling over.
- Make it Ahead: Store in the fridge for up to a week or freeze for later use.
- Customize the Spice: Adjust cayenne to taste for a milder or spicier sauce.
Frequently Asked Questions About Red Enchilada Sauce Gluten Free
Do you have questions about making this red enchilada sauce gluten free version?
Yes! Swap the butter for olive oil or dairy-free butter.
It has a mild heat, but you can adjust the cayenne to your preference.
Absolutely! It works great as a marinade for chicken, tofu, or even roasted veggies.
Add a splash or broth or water to thin it out to your desired consistency.
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Gluten Free Red Enchilada Sauce Recipe
Equipment
- Medium Saucepan
- Air-Tight Container
Ingredients
- 2 tablespoon butter salted
- 3 garlic cloves minced
- 2 cups tomato sauce canned or homemade
- ½ tablespoon apple cider vinegar
- 2 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ¼ cup chicken broth low sodium (or more)
Instructions
- In a medium saucepan over medium-low heat, melt butter then add garlic and sauté for 1 minute.
- Pour in the tomato sauce then add the vinegar. Add the chili powder, ground paprika, ground cumin, onion powder, sea salt, garlic powder, cayenne pepper and ground pepper. Bring to a low simmer and cook for 3 minutes to infuse flavors. Watch to make sure it doesn’t bubble out of the pan.
- Remove from heat and add in the chicken broth and stir.
Notes
- While you can use garlic powder instead, I highly suggest using fresh. When you sauté the fresh garlic in butter first brings out a deep, rich flavor that is not the same with powdered.
- Let the sauce simmer for a few minutes to fully develop the spices.
- Stir frequently to prevent burning or bubbling over.
- Make in advance and store in the fridge for up to a week or freeze for later use.
- Adjust cayenne to taste for a milder or spicier sauce.
Nutrition
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