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enchilada sauce, enchiladas, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, lunch, dinner, easy, fast, quick, dairy free, no dairy, Mexican, Southwestern

Enchilada Sauce

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 3 Cups 1x
  • Category: Sauce
  • Cuisine: Mexican


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 flour (of choice)
  • 2 Tablespoons chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon Mexican oregano (or regular oregano)
  • Dash cayenne pepper
  • 1 teaspoon sea salt *
  • 3 cups water
  • 1 – [ 8 oz. can ] tomato sauce
  • 1 Tablespoon tomato paste


  1. Combine the dry spices in a small bowl, stir to incorporate. Set aside.
  2. 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. 2 to 3 minutes.
  3. 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.
  4. Simmer for 10 minutes.
  5. Include in your favorite recipe or cool and refrigerate for up to 3 days.


*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.