Gluten Free Vegan & Vegetarian Red Enchilada Sauce

Tuesday, May 2, 2017

A classic Mexican savoury sauce that comes together in minutes and is gluten free, vegan and vegetarian friendly!

Yield: 500 ml
Prep time:
Cook time:

Gluten Free Red Enchilada Sauce

I have an indescribable love of Mexican food whether it's scrumptious chicken tacos with fresh salsa or tequila-infused desserts, I'm there! And this time of year, just days away from Cinco de Mayo, Mexican is definitely on my brain! To kick off the celebrations this year, I wanted to make a yummy gluten free sweet potato and chicken enchilada casserole and the base of it is this super easy, 10 minutes and it's ready gluten free, vegan and vegetarian-friendly red enchilada sauce.


For the enchilada sauce
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon ground coriander
1 teaspoon coriander leaf
1 teaspoon garlic granules/powder
1 tablespoon / 15 ml water
2 tablespoons / 30 ml sunflower oil
2 tablespoons / 30grams cornflour/corn starch
4 tablespoons / 60 grams mild chili powder
2 cups / 470 mls vegetable stock
Need a conversion? Use this handy chart.

How to Make Gluten Free Red Enchilada Sauce

This is a mild sauce, but you can make it as spicy as you like. Opt for hot chili powder instead of the mild stuff and increase or reduce the amount you use according to your tastes. There's still time to find the perfect recipe to celebrate Cinco de Mayo this year; just browse my stash of gluten free Cinco de Mayo recipes!


  1. Combine the cornflour/corn starch with the water to make a thin paste and add to a saucepan over medium heat.
  2. Whisk in the oil, slowly.
  3. Whisk in the remaining dry ingredients.
  4. Gradually add the stock, whisking it in.
  5. Reduce the heat and simmer 10 to 15 minutes or until just thickened.
More Gluten Free Cinco de Mayo Sauces:

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