Gluten Free Red Enchilada Sauce
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.
Servings: 2.5 cups
Calories: 164kcal
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
Calories: 164kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 1662mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3521IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 4mg
