Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The best easy homemade enchilada sauce! This simple enchilada sauce takes 15 minutes to make and is perfect in your favorite enchilada recipe. Vegan and easily gluten-free.
After years of making my easy homemade enchilada sauce for some of my favorite recipes, I thought it was finally time to give the sauce it’s own post. Considering that I google my own enchilada recipes to find my sauce at least a few times a month, it needed it own place.
My easy homemade enchilada sauce is exactly how it sounds. It takes just minutes to whip up and is fantastic in everything from soup, casserole and yes, enchiladas. This sauce is practically drinkable. It’s saucy, rich, complex and slightly spicy. If you are looking for a simple enchilada sauce to make for your next enchilada recipe– this is it!
For years I didn’t think I liked enchiladas because I was never impressed with canned sauce. It always tasted thin, watery and flavorless. Then, I ordered enchiladas at once of our favorite Mexican restaurants and I’m pretty sure I licked the plate clean. I had never had sauce like that before and knew that was the missing secret weapon for amazing enchiladas.
After researching and trying a few other recipes, I tweaked what I liked to make it my own. It’s got just enough heat to still be family friendly and ready in roughly 15 minutes.
I often make a double batch of my sauce to freeze. You’ll need to watch out for freezer burn. To avoid this, place the sauce in a freezer-safe bag and gently press as much air as possible out. I lie the bag on its side so air doesn’t collect at the top. Freeze and enjoy within 4-5 months.
To make this simple recipe, you’ll need a handful of pantry spices plus a can of crushed tomatoes or tomato sauce and either broth or water.
You are essentially making enchilada gravy, starting with a roux of flour and oil then warming in the spices and adding enough liquid of tomato sauce and water or vegetable broth. Saucy enchiladas are my favorite and this sauce makes enough for a batch of enchiladas, with some leftover depending on how wet you like yours.
This easy homemade enchilada sauce can easily be made gluten-free by using a gluten-free flour in place of the all purpose flour.
Once you perfect this enchilada sauce, it’s hard to go back to using the canned stuff. The possibilities are endless, but my favorite recipes to enjoy this with are:
If you try this recipe, make sure to come back and rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day.Print
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