- Alyssa Workman
This is a healthy enchilada sauce that's so easy to make at home! You will never have to get store-bought enchilada sauce again. It’s fresh, savory, and satisfying.
You will never have to get store-bought enchilada sauce again! This healthy homemade enchilada sauce is fresh, savory, and satisfying. You can easily taste a HUGE difference between canned and homemade enchilada sauce. It’s so much better, healthier, and it only takes less than 15 minutes. It will be worth it, I promise!
What’s the difference between homemade and store-bought canned enchilada sauce?
I love making homemade enchilada sauce because I have complete control over every single ingredient that goes into it. Plus, it just tastes better! Most enchilada sauces have hidden ingredients that you don’t want, like:
- soybean oil/hydrogenated canola oil
- flour (gluten)
- artificial colors and dyes
This healthy enchilada sauce has none of the ingredients above and is completely guilt free!
Don’t be intimidated, making this sauce is super easy. You only need three main kitchen items to make this:
- Small saucepan
- Measuring spoons
Can I substitute regular paprika for smoked paprika?
Yes you can! I personally love the smoky flavor that smoked paprika offers, but if you are in a pinch, regular paprika will do just fine.
Nope, this enchilada sauce isn’t spicy! If you want spicy enchilada sauce, try adding a tsp (or two…three if you’re crazy) of cayenne pepper to the recipe! You could also add some finely chopped jalapeños or any type of hot pepper.
How to store enchilada sauce
Store it in an airtight container in the fridge for up to 2 weeks. The texture will become very thick, so to make pouring the enchilada sauce easier, I recommend heating it up after taking it out of the fridge.
How to use leftover enchilada sauce:
- Use it as dressing over a taco salad
- Drizzle it over chicken
- Use it in veggie stir fry
- Stir it into some rice
- Use it on tacos or burritos
- Drizzle some over your eggs
Prep Time: 3 minutes
Cook Time: 8 minutes
Total Time: 11 minutes
Yield: 2.5 cups
3 Tbsp avocado oil
3 Tbsp arrowroot powder (can also use tapioca flour)
2 Tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
2 cloves garlic, minced
2 cups chicken bone broth (can also use chicken stock as a substitution; vegetable stock for vegetarian/vegan option)
¼ c double concentrated tomato paste (comes in a tube; can also substitute one 6oz can of regular tomato paste but I like the concentrated kind because it makes the sauce thicker)
1 Tbsp apple cider vinegar
Salt, to taste
Heat avocado oil in a small saucepan over low heat until simmering. Whisk in the arrowroot powder and cook for about 1 minute, whisking constantly.
Add in the chili powder, smoked paprika, cumin, dried oregano, and minced garlic to saucepan and continue to cook on low for 1 more minute, whisking constantly.
Add the bone broth, tomato paste, and apple cider vinegar, and whisk until combined. Turn the heat to medium and simmer for 5 minutes until sauce begins to thicken, whisking occasionally.
Once sauce has thickened, taste it and season with salt to taste (the amount of salt will depend on the saltiness of your bone broth or stock). I added ½ tsp.