Enchilada Sauce

by Angela (Oh She Glows) on January 31, 2016

20160129 - Vegan enchiladas with cashew cilantro cream sauce (blog) 00707 2

4.6 from 14 reviews
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Enchilada Sauce

Vegan, nut-free, refined sugar-free, soy-free

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With a homemade enchilada sauce so easy and tasty, you’ll never buy store bought again! Use this sauce in my Next Level Enchiladas.

Yield
2 1/2 cups
Prep time
Cook time

Ingredients:

  • 2 tablespoons vegan butter or extra-virgin olive oil
  • 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 scant cup (8 ounces) tomato paste
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 teaspoon pink Himalayan sea salt or other fine sea salt

Directions:

  1. In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
  2. Stir in the flour until a thin paste forms.
  3. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
  4. Stir in the tomato paste followed by the broth. Whisk until smooth.
  5. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.

Nutrition Information

Serving Size 1 of 6 servings | Calories 100 calories | Total Fat 4 grams
Saturated Fat 1 grams | Sodium Fat 250 milligrams | Total Carbohydrates 14 grams
Fiber 3 grams | Sugar 5 grams | Protein 1 grams

Nutrition info is based on 6 servings (2 1/2 cups total).
* Nutrition data is approximate and is for informational purposes only.

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{ 50 comments… read them below or add one }

Stevie February 1, 2016 at 2:31 pm

Hi Angela,
I just wanted to let you know there might be something up with your page. I’ve been checking in for the past couple of weeks and wondering why there isn’t any new content. Your current post is still “Daily Habits for Happiness”. It wasn’t until I looked on the side bar under recent posts, that I noticed that there was new content. I noticed you don’t have any comments on you last two posts so maybe no one else has been able to see your new content either?

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gauri February 2, 2016 at 11:18 am

Hi Angela,

Started following your blog recently – it is awesome :)
I would like to know which Tomato paste do you use in your recipes?

Thanks

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katheen February 2, 2016 at 10:36 pm

Just to let you know, something is up with your page, this one anyway . The receipt can not be read, it’s is covered my the mask that runs on the right hand side.

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Reiki Nurse February 3, 2016 at 2:43 pm
Recipe Rating:

The only thing I changed was the sea salt: I used Celtic sea salt. Otherwise, you’ve outdone yourself again, my friend! BRILLIANT!

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Amy February 15, 2016 at 3:18 pm
Recipe Rating:

I just made these last night and they are out of this world! Thank you for the fabulous recipe!

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marie-louise albrectsen February 21, 2016 at 4:42 am

there is a problem with the layout on this page, and the recipe cannot be read. I am using a PC, maybe with a phone it works, but not an option for me. Just to let you know

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lisa mumby February 23, 2016 at 10:38 am

I stumbled upon your blog and I like what I see. My daughter converted to vegan two years ago, and I thought, might as well try some of the recipes so I have some good ones on hand for her dinner visits. I love the Next Level Enchilada Recipe- sounds wonderful- but I can’t see the Enchilada Sauce Recipe- the pictures come up, but no words underneath. Would love that as it appears to be a big part of the Enchilada recipe. I wanted to make the recipe this week! hope it can be read soon.

Thank you!

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Angela Liddon February 29, 2016 at 4:02 pm

Hi Lisa, I’m sorry it took a few days to get back to you on this – are you still having trouble opening the page? If so, it might be worth trying to open it with a different web browser. Which one are you currently using? Let me know if this works!

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Virginia February 29, 2016 at 10:48 am

Does this freeze well? I would love to make a big batch and freeze some so I can skip a step next time I make enchiladas. Thanks!

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Brenda March 5, 2016 at 2:54 pm
Recipe Rating:

Excellent sauce, simple to make and delicious. Made extra to freeze for next time

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josie April 5, 2016 at 11:28 am

Love your cookbook!
Angela,
Could I use arrowroot powder instead of flour?

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Angela Liddon April 18, 2016 at 9:29 am

Hi and thank you, Josie! Arrowroot tends to thicken quite a bit more than flour, so it could throw off the recipe. It can also lend a different texture too (sometimes it results in slimy textures). So this is to say I’m really not sure! Sorry I can’t be of more help. If you try it, please let me know how it turns out. :)

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Theresa April 15, 2016 at 6:16 pm

What brand of vegetable broth do you use? I can’t find any that taste good so I end up using vegetable bullion.

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Angela Liddon April 21, 2016 at 5:41 pm

Hi Theresa, I use Imagine Organic Low-Sodium vegetable broth. If you give it a try, I hope you like it!

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Kimberly April 16, 2016 at 3:05 am
Recipe Rating:

Great recipe, thank you! Do you have a recipe for the green Chile enchilada sauce, you would like to post? I would Love that.
Thank you again for all of your recipes and healthful guidance.

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Mona April 16, 2016 at 6:11 pm
Recipe Rating:

New to the vegan world. Made this for my family and they loved it. Thanks!

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Angela Liddon April 18, 2016 at 10:40 am

I’m glad it was a hit, Mona!! :)

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donna June 10, 2016 at 7:59 pm

Hello…can’t read the enchilada sause recipe…can you forward?

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Derek July 11, 2016 at 5:53 pm

My first vegan meal I made. It was great!

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Angela Liddon July 12, 2016 at 2:16 pm

So glad to hear that, Derek! :D

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Amye July 13, 2016 at 7:45 pm
Recipe Rating:

This was wonderful! My hubby and I are gluten free, soy free, vegans, who REALLY miss going out to eat! This was great over homemade burritos and very much reminded us of our favorite Mexican restaurant! We will be making this again and again! Thanks so much for this delicious recipe!

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Angela Liddon July 15, 2016 at 10:12 am

I’m so happy the recipe was a hit, Amye! I hope you enjoy it just as much the next time you make it. :)

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Nina October 27, 2016 at 3:01 am

I’ll be making your enchiladas tonight, but was wondering what you mean with tomato paste: the thick concentrated stuff, or more like a tomato sauce?

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Angela Liddon October 27, 2016 at 2:50 pm

Hi Nina, I mean the thicker stuff; tomato sauce has a thinner consistency than paste. Hope this helps!

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sarah December 8, 2016 at 6:39 am

ITS SO SPICY! I burned everything inside me… I am a little mimimimi when it comes to spices, but i never had something that spicy before in my life… is it really supposed to be 1.5 tablespoons of chili powder? after i added a lot of tomato and water it was really good and your enchilada recipes is amazing!

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Suzanne vance December 31, 2016 at 1:04 pm

Sounds wonderful, but I’m puzzled. Commonly used enchalada sauces, with the exception of the old el paseo brand, do not contain tomatoes, they are chile sauces. Mi amigas tell me enchalada sauce is easy to make. It involves the use of those big dried dark red chiles that come in celophane bags or pureed fresh green chiles. The trouble with canned enchalada sauce is that nowadays it contain a long list of totally unnecessary ingredients. Las palmas, la victoria, and El pato, are the Mexican brands I used to use-liked the taste too, ntil the list got too long. But spicy tomato sauces, as good as they may be, aren’t enchalada sauce, they’re midwestern sauces.

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Beth January 27, 2017 at 10:52 pm
Recipe Rating:

I made this enchilada sauce for dinner tonight, wow it is SO good! You’re right, I’ll never go back to the canned stuff again. I did cut back on the chili powder to 2 teaspoons. It was plenty of sauce for 12 corn tortilla enchiladas. After baking it, I drizzled on your Cilantro-Garlic-Lime-Cashew Sauce. Oh my gosh! Absolutely delicious!

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Angela Liddon January 30, 2017 at 12:06 pm

I’m so happy to hear you loved it!

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Stephanie February 4, 2017 at 4:52 am
Recipe Rating:

My family love this sauce although i do make it less spicy for sensitive taste-buds ? we have it with the next level enchiladas and cashew sauce. I discovered it last year during our annual Daniel Fast. We aren’t vegan but eat a lot of vegetarian/vegan food and only white meat a few times a week. I have made the enchiladas with chicken once but the vegan recipe is so so good we don’t even miss the meat! Thank you for your awesome blog, I really enjoy reading it!
Blessings from Steph, Australia.

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Valerie February 17, 2017 at 3:55 pm
Recipe Rating:

This recipe is ridiculous! So easy. So delicious. I used Earth Balance vegan buttery spread.

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Laura March 17, 2017 at 12:51 pm
Recipe Rating:

I used mild california style chili powder and it turned out with just the right amount of spice.
I always do 1/2 of the red pepper (cayenne) in any recipe to start, and adjust to taste. We don’t all like spicy food at our house. This was perfect. Thanks!! and the avocado cream is a new level of limey goodness

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Leigh April 22, 2017 at 3:32 pm

I just combined the tomato paste and veg. broth, then added all the spices. Super simple and still came out great.

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K May 26, 2017 at 3:44 pm

If I just add everything to the pot at once will it work out the same?

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Angela Liddon June 26, 2017 at 10:06 am

Hey K, It could work, but I haven’t tested it all at once yet. My only concern is whether the flour would be clumpy. Please let us know if you try it out..I’m curious now! :)

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Tamara July 10, 2017 at 3:57 am

Can’t wait to try out this recipe! For how long can you keep this sauce either in fridge or freeze?

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Angela Liddon July 17, 2017 at 11:55 am

Hi Tamara, This sauce should last in an airtight container in the freezer for up to a month, and in the fridge for around 5 days. Hope you love it!

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Amy W August 6, 2017 at 1:30 pm
Recipe Rating:

I have made tons of your recipes, both from your blog and your cook book which I own and love but this recipe in particular didn’t live up to expectations. The sauce tasted like spicy tomato paste, even after anticipating this as a possibility and using only 5 oz of tomato paste instead of 8 oz. The stuffing that goes into your enchiladas is great but I’ll keep looking for sauce alternatives.

Thanks for all of your other great recipes – I’ll certainly keep making them!

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youhavechad September 25, 2017 at 9:02 pm
Recipe Rating:

I used this recipe tonight to make vegan fajita pasta. Was great. Thanks for the recipe.

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Amy October 6, 2017 at 3:54 pm
Recipe Rating:

I’ve made this sauce several times and I do love it. But I use much less chili powder (maybe mine Is just crazy spicy) but I also find that it’s way too thick and I wonder if there is a lot of variation in how concentrated different makers of tomato paste are. I use the one from Trader Joe’s and usually find I often need to put about double amount of broth to thin in out.

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Angela (Oh She Glows) October 6, 2017 at 4:44 pm

Hey Amy, So happy you like it! Regarding the consistency, are you including the broth in the mix? That helps thin it out, but there could totally be differences in tomato pastes too I’m sure. :)

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CJ January 29, 2018 at 6:10 pm
Recipe Rating:

Hi Angela
Was trying a new vegan and glutton free enchilada recipe that called for canned enchilada sauce. I live in Canada, and that proved to be very difficult to find. So, I stumbled across your recipe, and with the addition of cocoa suggested in the enchilada recipe, It was a huge hit!
I am signing up for the newsletter!
Thank you
CJ

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Angela (Oh She Glows) January 30, 2018 at 10:12 am

Hey CJ, Oh I’m so glad you found the recipe and loved it so much! I’ll have to try cocoa powder next time…yum.

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Rita Marie February 2, 2018 at 10:59 pm

Making your enchiladas tomorrow night for a family gathering! Do you think Regular sprouted spelt flour would work instead of white spelt flour?

Thanks in advance!!

xX Rita

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Angela (Oh She Glows) February 5, 2018 at 9:16 am

Hey Rita, I hope I’m not too late for your reply! You can use whole grain spelt flour, but I might suggest sifting it first to get the larger spelt pieces out of it? I’d love to hear how it goes!

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cb February 13, 2018 at 3:23 am

Hi, is the tomato pate the same as tomato puree ?

Many thanks.

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Angela (Oh She Glows) February 13, 2018 at 7:07 am

Hey cb, Great question! Tomato paste is much thicker. I found this online from a website called Livestrong: “Tomato paste is made by cooking tomatoes slowly for several hours, simmering them down to a rich paste. Tomato paste has a sweet, intense tomato flavor similar to that of dried tomatoes. Tomato puree is made by cooking tomatoes briefly to soften them before processing them. Tomato puree has a mild, fresh tomato taste and a thinner consistency.” I hope this helps!

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Beth March 16, 2018 at 11:25 am

Hi Angela,
I have made your enchiladas many times but this time I want to free up my time just before serving to visit with my guests. Can I make the enchilada sauce and avocado-cilantro sauce a few hours (or even the day before) and save until later?
Love every recipe I have tried from both of your cookbooks!
Thanks,
Beth

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Beth March 16, 2018 at 11:26 am

Rating should have been 5 stars not 4 (not sure what happened)

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Angela (Oh She Glows) March 18, 2018 at 2:32 pm

Hey Beth, Oh I’m sorry when I went to change your rating from a 4 to a 5, it wouldn’t let me add the rating anymore. If you’d like to comment on this thread with a new rating you can do that and I will approve it. :) Sorry about that!

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Angela (Oh She Glows) March 18, 2018 at 2:30 pm

Hey Beth, Thank you so much for your kind words and support for my cookbooks…that means the world to me to hear. :)
You can definitely make the enchilada sauce in advance. Since avocado spoils quite fast, I tend to think that it is best made fresh whenever possible. If you do make it ahead, I would suggest placing a piece of plastic wrap directly on top of the sauce in a container or bowl to prevent it coming into contact with air. If you try anything out please let me know how it goes. I’m so happy you love this recipe so much!

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