Enchilada Sauce


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

Enchilada Sauce

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


5 from 8 reviews

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

2 1/2 cups
Prep Time
Cook time
Total Time


  • 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


  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.

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{ 31 comments… read them below or add one }

1 Stevie February 1, 2016

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?


2 gauri February 2, 2016

Hi Angela,

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



3 katheen February 2, 2016

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.


4 Reiki Nurse February 3, 2016
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!


5 Amy February 15, 2016
Recipe Rating:

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


6 marie-louise albrectsen February 21, 2016

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


7 lisa mumby February 23, 2016

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!


8 Angela Liddon February 29, 2016

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!


9 Virginia February 29, 2016

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!


10 Brenda March 5, 2016
Recipe Rating:

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


11 josie April 5, 2016

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


12 Angela Liddon April 18, 2016

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. :)


13 Theresa April 15, 2016

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


14 Angela Liddon April 21, 2016

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


15 Kimberly April 16, 2016
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.


16 Mona April 16, 2016
Recipe Rating:

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


17 Angela Liddon April 18, 2016

I’m glad it was a hit, Mona!! :)


18 donna June 10, 2016

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


19 Derek July 11, 2016

My first vegan meal I made. It was great!


20 Angela Liddon July 12, 2016

So glad to hear that, Derek! :D


21 Amye July 13, 2016
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!


22 Angela Liddon July 15, 2016

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


23 Nina October 27, 2016

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?


24 Angela Liddon October 27, 2016

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


25 sarah December 8, 2016

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!


26 Suzanne vance December 31, 2016

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.


27 Beth January 27, 2017
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!


28 Angela Liddon January 30, 2017

I’m so happy to hear you loved it!


29 Stephanie February 4, 2017
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.


30 Valerie February 17, 2017
Recipe Rating:

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


31 Laura March 17, 2017
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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