Cooking and Serving: 25 minutes | 4 cups sauce
Ingredients
Ways to use this gluten free red enchilada sauce | How to make enchiladas | Old El Paso Red Enchilada Sauce
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4 cups sauce
Ingredients
Ways to use this gluten free red enchilada sauce
How to make enchiladas
Old El Paso Red Enchilada Sauce
Siete Red Enchilada Sauce
Hatch Red Medium Enchilada Sauce
La Victoria Red Enchilada Sauce
Instructions
HOW TO MAKE DAIRY FREE ENCHILADA SAUCE
This enchilada sauce recipe calls for butter, to create the roux that helps.
thicken the sauce. For a dairy-free version, you can use vegan butter in its.
You can also just use extra virgin olive oil in place of butter. I don’t.
recommend using a neutral oil, like canola, since you want a fat that adds some.
There’s also optional cream that can be added to the sauce at the end. Just omit.
that without a replacement.
HOW TO MAKE VEGETARIAN ENCHILADA SAUCE
Chicken stock is one of two liquids used in this recipe (the second is tomato.
puree). If you’d like to make a vegetarian version, you can use vegetable stock.
Don’t use water, or your sauce will be lacking in any depth of flavor. If you.
replace the dairy, too, with a dairy-free substitution, you’ll have vegan.
HOW TO MAKE SUGAR-FREE ENCHILADA SAUCE.
There is only 1 tablespoon of granulated sugar in this recipe. You can just.
leave it out if you want to make this recipe sugar-free.
The sugar helps balance the acidity of the tomato sauce, and also helps brighten.
the tomatoes. Most restaurant-style sauces have more salt, and more sugar, than.
GLUTEN FREE ENCHILADA SAUCE | AUTHENTIC FLAVOR.
Prep Time: 15 minutes mins.
Cook Time: 10 minutes mins.
spoonful of gluten free enchilada sauce in glass jar with basil and tomatoes on.
of gluten free enchilada sauce in glass jar with basil and tomatoes on black.
This gluten free enchilada sauce is smoky and packed with flavor, with just.
enough heat. Tastes like it came from your favorite Mexican restaurant!
INGREDIENTS
6 tablespoons (84 g) unsalted butter, chopped.
6 tablespoons (54 g) basic gum-free gluten free flour.
(36 g superfine white rice flour + 12 g potato starch + 6 g tapioca.
starch/flour) OR an equal amount of superfine white rice flour.
1 ½ cups (12 fluid ounces) chicken stock.
1 to 2 tablespoons chili powder, depending upon how spicy you like your.
1 tablespoon ground cumin.
2 teaspoons smoked Spanish paprika.
1 ½ teaspoons garlic powder.
1 ½ teaspoons kosher salt.
1 tablespoon (12 g) granulated sugar.
1 28- ounce can tomato puree, (or 1 28-ounce can whole peeled tomatoes in.
1 to 2 tablespoons heavy cream, optional.
In a medium, heavy-bottom saucepan, melt the butter over medium heat. Add the.
flour whisk until well-combined and smooth.
Whisking constantly, slowly add the chicken stock. Continue to cook, whisking.
frequently, until the mixture begins to bubble and thicken, about 1 minute.
Add the chili powder, cumin, paprika, garlic powder, salt and sugar, and.
whisk to combine well. Add the tomato puree, and whisk, then stir until.
Add the optional cream to thin as necessary to adjust the heat in the sauce.
Taste, and add more spices to suit your own tastes, but in the same ratios as.
in the original ingredient amounts or the sauce will taste unbalanced.
Serve immediately or cool to room temperature, transfer to a sealed container.
and store in the refrigerator for up to a week.
For longer storage, freeze flat in gallon-sized zip-top bags. Defrost by.
running the frozen bags under warm water before heating and serving.
INGREDIENTS
6 tablespoons (84 g) unsalted butter, chopped.
6 tablespoons (54 g) basic gum-free gluten free flour.
(36 g superfine white rice flour + 12 g potato starch + 6 g tapioca.
starch/flour) OR an equal amount of superfine white rice flour.
1 ½ cups (12 fluid ounces) chicken stock.
1 to 2 tablespoons chili powder, depending upon how spicy you like your.
1 tablespoon ground cumin.
2 teaspoons smoked Spanish paprika.
1 ½ teaspoons garlic powder.
1 ½ teaspoons kosher salt.
1 tablespoon (12 g) granulated sugar.
1 28- ounce can tomato puree, (or 1 28-ounce can whole peeled tomatoes in.
1 to 2 tablespoons heavy cream, optional.
In a medium, heavy-bottom saucepan, melt the butter over medium heat. Add the.
flour whisk until well-combined and smooth.
Whisking constantly, slowly add the chicken stock. Continue to cook, whisking.
frequently, until the mixture begins to bubble and thicken, about 1 minute.
Add the chili powder, cumin, paprika, garlic powder, salt and sugar, and.
whisk to combine well. Add the tomato puree, and whisk, then stir until.
Add the optional cream to thin as necessary to adjust the heat in the sauce.
Taste, and add more spices to suit your own tastes, but in the same ratios as.
in the original ingredient amounts or the sauce will taste unbalanced.
Serve immediately or cool to room temperature, transfer to a sealed container.
and store in the refrigerator for up to a week.
For longer storage, freeze flat in gallon-sized zip-top bags. Defrost by.
running the frozen bags under warm water before heating and serving.
Notes
Originally published on the blog in 2011. Method and photos updated, recipe
tweaked slightly. Video added in 2017; more photos and text in 2021.
Nutrition information is automatically calculated, so should only be used as an
Closeup image of red sauce and cheddar cheese shreds on corn tortillas in round
white dish with fork in background
image of red sauce and cheddar cheese shreds on corn tortillas in round white
dish with fork in background
An orange pot with enchilada sauce and enchiladas in a casserole dish with a
orange pot with enchilada sauce and enchiladas in a casserole dish with a