Homemade enchilada sauce is made gluten free with tons of south of the border flavor. Store bought sauces are typically made with GMO corn starch and soy ingredients, and can also have MSG, gluten, and hydrogenated oils. This clean eating version is 100% healthy, quick and easy, and makes a large batch so you can freeze some for later!
This post was originally published in Sept. 2014, but has been updated with new photos and an improved recipe (notes on the old recipe are still posted below, in case you prefer the old version). I have been updating popular recipes with better photos, and clearer instructions, and if you’re a new reader, to highlight some great things in my archives!
I felt it only appropriate to share Healthy Scratch Margaritas and Homemade Enchilada Sauce with you this week.
Happy Cinco de Mayo (almost)!
I have a delicious (freezer friendly) way to use this sauce that I will share next week! For now, make some, freeze some (since I’ve been focusing on freezer friendly recipes, I’ve been inspired to make larger batches to save time), pour some on your eggs or drizzle over some roasted veggies. This sauce is so good.
The old recipe was the kind you could sit and eat off a spoon. So perfectly balanced and delicious. While I loved that recipe, especially for pouring on top of veggies, I felt it didn’t quite have the kick of flavor I wanted when I used it for baking enchiladas. If you’ve ever tasted even the mild enchilada sauce in a can, it’s strong, and definitely not something you’ll lick off a spoon.
I’ve made this a few times this past year (always a double batch to save time, so I’ve updated the recipe to make a larger batch!), and each time added a bit more spice to give it the extra “uumph” of flavor I was looking for. Time for a recipe update!
When I was back in America last summer, my mom and I were buying Amy’s frozen burritos (the gluten free ones are delicious!), topping them with this tangy enchilada sauce, some shredded lettuce, and diced tomatoes, to make amazing smothered burritos. I was cooking every day for the blog, and didn’t want to have to make lunch, too, so it was a great short cut. All dressed up like that, it didn’t taste like a frozen meal at all.
Tips for Homemade Enchilada Sauce
- If you liked the recipe how it was previously published, no worries! Use only 2 tablespoons of chili power (or 1 for really mild), and only 1/2 tablespoon cumin. I also only used 1 tablespoon of vegetable bouillon in the original recipe.
- Freezing Instructions: This recipe makes a huge batch, so you can use some now and freeze some for next time. I divide this into 3 – it makes about 8 cups, so I put a little over 2 1/2 cups in each jar. 2 1/2 cups is the perfect amount for a 9×13 inch pan of enchiladas.
- Make it Whole30: Omit the coconut sugar, and add 1 medjool date when you add the tomatoes. I’ve done it this way and it makes a great flavorful sauce during the Whole30.
Nutritional data for Homemade Enchilada Sauce and images courtesy of www.NutritionData.com.
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