Homemade Enchilada Sauce
This homemade gluten-free enchilada sauce is simple and quick, coming together in just 30 minutes in one pan or with minimal effort in a slow cooker. Made with clean, vegan, paleo, and Whole30 compliant ingredients, it's a versatile red enchilada sauce perfect for traditional enchiladas, casseroles, or low-carb fillings like zucchini boats or butter lettuce wraps.
Instructions
- 1
Whisk together all of the tomato puree (28 oz), vegetable broth (0.25 cup), chili powder (1 tbsp), cayenne pepper (0.5 tsp), granulated garlic (1 tbsp), cumin (1.5 tsp), onion powder (1.5 tsp), fine sea salt (0.5 tsp), and red pepper flakes (2 pinches) in a small saucepan over medium heat.
- 2
Cover and bring to a simmer.
- 3
Remove the top and simmer gently, stirring occasionally, until thickened (about minutes (30) on the stovetop, or 2-3 hours in a slow cooker on low heat).
- 4
Taste and adjust seasonings and/or add [water] or [tomato paste] to thin/thicken the sauce as desired.
- 5
Cool completely before serving or storing.
Nutrition Facts
Per portion