Name: Easy Red Enchilada Sauce (Gluten Free)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Gluten Free
Ingredients: 2 tablespoons olive oil; 2 tablespoons brown rice flour (if not GF sub regular all purpose flour); 2 teaspoons corn starch (omit if not making GF); 4 tablespoons chili powder; 1 teaspoon Garlic powder; 3/4 teaspoon Salt; 1/2 teaspoon Cumin; 1/4 teaspoon dried oregano; 1 teaspoon Smoked paprika; optional: 1/8th to 1/4th teaspoon cayenne pepper (leave out if you want a really mild heat); 1 tablespoon tomato paste; 2 cups low sodium chicken or veggie broth

Description

This gluten free red enchilada sauce is so easy to make – it only takes a few minutes and makes use of pantry staple ingredients. It’s the perfect sauce for any enchilada recipe.

Ingredients

Units Scale

2 tablespoons olive oil
2 tablespoons brown rice flour (if not GF sub regular all purpose flour)
2 teaspoons corn starch (omit if not making GF)
4 tablespoons chili powder
1 teaspoon Garlic powder
3/4 teaspoon Salt
1/2 teaspoon Cumin
1/4 teaspoon dried oregano
1 teaspoon Smoked paprika
optional: 1/8th to 1/4th teaspoon cayenne pepper (leave out if you want a really mild heat)
1 tablespoon tomato paste
2 cups low sodium chicken or veggie broth

Cook Mode Prevent your screen from going dark

Instructions

Measure out all your ingredients: This recipe is so quick to make that it’s very helpful to have all you spices and the broth measured out and ready to go. You’ll be able to adjust the seasonings at the end, but the majority of them should be ready to go.
Make a roux: Heat a small sauce pot over medium, low heat. Add the oil, once heated add the bown rice flour and the corn startch, whisk to combine with the oil. Allow the flour to cook for 1 to 2 minutes, or until fragrant and slightly browned – make sure you whisk the flour the entire time so it doesn’t burn.
Add the spices: Add all of the spices (EXCEPT THE TOMATO PASTE), whisk to combine. Cook until fragrant, 30 seconds to 1 minute.
Add broth: Add about 1/4 cup the broth and whisk to get rid of any lumps. Slowly stream in the remaining broth while whisking the entire time. Whisk in the tomato paste.
Simmer: Turn the heat up to high and bring the sauce to boil, reduce to a simmer. Allow the sauce to simmer for 3 to 5 minutes, or until slightly thickened. Remove from the heat. Taste and adjust seasonings as needed.
Use/store: Either use the sauce in a recipe immediately or allow it to cool completely and store in an air tight container in the fridge for up to 1 week. You may need to give the sauce a goods stir before using if separation has occurred.

Notes

Recipe adapted from Gimme Some Oven