This amazing homemade Enchilada Sauce ensures that you will never buy store bought enchilada sauce again. The recipe comes together quickly and is very easy to make. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.
Hi! Robin here!
I love enchiladas! The Enchilada Skillet recipe is a huge family favorite. In another life, I made enchiladas fairly regularly, so when we went Whole Food Plant Based, I was on a mission to create an enchilada recipe that was WFPB compliant. We are so excited about our Enchilada Skillet recipe; it’s WFPB perfection!
I had previously used canned enchilada sauce in my recipes, but quickly found that I couldn’t find a WFPB enchilada sauce that was compliant and didn’t taste like a can. Most stores had enchilada sauces that had added sugar, soybean oil, canola oil, cottonseed oil, or olive oil listed in the ingredients. Plus, they were not gluten free, which is important for my family. While there may be a totally WFPB compliant enchilada sauce out there, I couldn’t find one. I’m okay with that because I am so happy with the enchilada sauce recipe that Monkey and I created!
It’s funny, I never really took the time to actually taste store bought enchilada sauce (on its own) before we created this recipe. So, in order to get it as authentic as possible, I bought 2 different brands of my favorite canned sauces (they were not WFPB compliant) as I wanted to do a taste test comparison for creating a WFPB sauce. Enchilada sauce solely on its own isn’t much to write home about. I am so glad I did the taste comparison test as I feel like our WFPB recipe totally kicks butt.
Enchilada Sauce Perfection!
Allow me to introduce to you our WFPB enchilada sauce. It can be made ahead and works perfectly with many WFPB recipes. It comes together quickly, and it’s very easy to make. It has just the right texture and the perfect blend of spices.
Tips for success!
While it may seem odd to stir flour and spices around in a dry skillet with a wooden spoon, it is a necessary step. This step helps heat the flour and cook it a little. This removes that flour taste. Plus, you really want the spices to shine through and not the flour. Heating the spices allows them to become fragrant and wakes them up. Dry stirring them around in a medium-hot skillet accomplishes this nicely.
We hope you give this enchilada sauce a try! You will never want to buy canned enchilada sauce at the store again.
There isn’t a lot I can say about this enchilada sauce that Mom hasn’t already discussed. I would add that finding a great chili spice is important. Every chili spice has a different blend of spices in it. Some are hotter, some are spicier. In the end, the chili spice you select will dictate how spicy and/or hot vs mild your enchilada sauce will turn out.
- 8-quart ceramic/enamel lined Dutch Oven or similar nonstick skillet
Yield 3 Cups
This amazing homemade enchilada sauce ensures that you will never buy store bought enchilada sauce again. The recipe comes together quickly and is very easy to make. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.
- 3 Tablespoons all-purpose gluten free flour (or unbleached flour)
- 2 Tablespoons chili powder
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon Mexican oregano
- Dash of cayenne pepper
- 1 teaspoon sea salt
- 3 cups water
- 1 – 8 oz. can tomato sauce
- 1 Tablespoon tomato paste
- Combine the dry spices in a small bowl, stir to incorporate. Set aside.
- Heat a ceramic lined/enameled skillet over medium heat. When skillet is heated, add the flour and dry spices. Dry stir constantly to heat the flour and release the fragrance of the spices, approx. 3 minutes.
- Stir in the water, tomato sauce and tomato paste. Stir until well combined, smooth, and slightly thickened. Continue stirring over medium heat, then lower to a simmer.
- Simmer for 10 minutes.
- Include in your favorite recipe or cool and refrigerate for up to 3 days.
Storage: Cool to warm, place in glass/plastic storage and refrigerate. Use within 7 days or process in a pressurized canner to seal for long term storage.