Old El Paso enchilada sauce is a classic staple for Mexican-inspired dishes, known for its rich, smoky flavor and vibrant red color. Making a gluten free version at home lets you enjoy that authentic taste without worrying about hidden gluten, perfect for those with sensitivities or celiac disease. This recipe replicates the familiar sauce while using naturally gluten free ingredients for a safe, delicious enchilada experience.
Ingredients
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons gluten free chili powder
- 1 tablespoon gluten free all-purpose flour (such as rice or tapioca flour)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups gluten free vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar (optional, balances acidity)
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering but not smoking.
- Add the gluten free flour and chili powder, stirring constantly to form a smooth roux. Cook for 1-2 minutes to toast the spices but avoid burning.
- Stir in the cumin, garlic powder, onion powder, oregano, smoked paprika, black pepper, and salt. Mix well for about 30 seconds to release the flavors.
- Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Add the tomato paste, apple cider vinegar, and sugar. Stir well until the tomato paste dissolves completely and the sauce thickens slightly, about 5-7 minutes.
- Reduce heat to low and simmer for another 5 minutes, stirring occasionally. The sauce should coat the back of a spoon.
- Taste and adjust seasoning if necessary. Remove from heat and let cool slightly before using in your enchilada recipe.
Tips
- Flour Substitute: Use any gluten free flour blend that thickens well, like rice flour or tapioca starch. Avoid nut flours as they won’t thicken properly.
- Broth Choice: For a richer flavor, chicken broth works best, but vegetable broth is perfect for vegetarians. Ensure your broth is labeled gluten free to avoid contamination.
- Spice Level: Adjust chili powder to taste if you prefer a milder or spicier sauce. Adding a pinch of cayenne pepper can boost heat.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Serving Suggestions
This gluten free enchilada sauce is perfect for smothering baked enchiladas filled with shredded chicken, beef, beans, or cheese. It also works wonderfully as a dipping sauce for tortilla chips or drizzled over rice bowls and tacos. For a quick weeknight meal, pour it over grilled vegetables or use it as a base for a Mexican-inspired casserole.
Variations
To customize the sauce, try adding a chipotle pepper in adobo for a smoky, spicy kick. For a tomato-forward flavor, increase the tomato paste to 2 tablespoons and add a splash of fresh lime juice at the end. You can also blend in fire-roasted tomatoes for texture and depth. For a dairy-free creamy version, stir in a few tablespoons of coconut milk just before serving.
Storage and Reheating
Keep the enchilada sauce in an airtight container in the refrigerator for up to 5 days. When ready to use, gently reheat on the stove over low heat, stirring occasionally to prevent scorching. If the sauce has thickened too much, add a splash of broth or water to reach your desired consistency. For longer storage, freeze the sauce in portions using freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Is Old El Paso enchilada sauce gluten free?
Most store-bought Old El Paso enchilada sauces contain wheat or gluten-containing ingredients, so they are not safe for gluten sensitive individuals. This homemade version uses gluten free ingredients to replicate the flavor safely.
Can I make this sauce vegan?
Yes, simply use vegetable broth instead of chicken broth to keep the recipe vegan. The rest of the ingredients are naturally plant-based.
What can I use instead of chili powder?
If you don’t have chili powder, you can mix 1 teaspoon paprika, ½ teaspoon cumin, and a pinch of cayenne pepper as a substitute. Make sure all spices are gluten free.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. It will thicken more as it cools and bakes on enchiladas.
Can I prepare this sauce in advance?
Absolutely. Making the sauce a day ahead allows the flavors to meld beautifully. Store it in the fridge and reheat gently before use.
Is tomato paste necessary in the recipe?
Yes, tomato paste adds depth, richness, and the characteristic red color to enchilada sauce. It also helps balance the spices and acidity.
By following this gluten free Old El Paso enchilada sauce recipe, you get an authentic, flavorful sauce that complements your Mexican dishes perfectly without gluten concerns. Whether for family dinners or entertaining, this homemade sauce is a versatile and reliable staple.
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