I love Mexican food just as much as I love Asian food. That means I like it A LOT!
I can’t even tell you the last time I bought store bought enchilada sauce. My husband doesn’t like the canned stuff at all so I started making my own years ago. Now I prefer Sour Cream Enchilada Sauce but I have to mix it up every once in awhile with a tomato sauce. And of course I try different versions every once in awhile as well.
Anyhow, you won’t want canned enchilada sauce again after making this easy homemade version!
- 1/4 cup vegetable oil
- 1/4 cup gluten free flour
- 2 (14.5 oz) cans diced tomatoes
- 1-1/4 teaspoon chili powder
- 1 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried chopped onions
- 1 tablespoon brown sugar, packed
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-15 minutes.
- Take a hand emulsifier to liquify the tomato chunks to make a smoother sauce otherwise you can leave as is.
Adapted from Damn Delicious