Gluten Free Red Enchilada Sauce

Red Enchilada Sauce 4


Do you have a plethora of tomatoes growing in your yard?  This simple recipe for gluten free red enchilada sauce will help you put them to good use!  I was surprised to find that most red enchilada sauces have wheat flour in them.  What a pain!  I used white bean flour, and it worked to thicken the sauce beautifully…it also adds nutrients!  If you don’t have white bean flour you can use corn starch.  Do not use garbanzo bean flour!  It’s easier to find, for some reason, but I think it has a really disgusting aftertaste!  I’ve looked around a bit, and the only place I could find the white bean flour is on Amazon.

My kids loved the enchiladas I made out of this sauce, so I think next time I’ll double the recipe and freeze half of it.  If you already have the sauce ready, enchilada casserole is an easy weeknight meal!

Here’s the recipe:

  • 2 Cups Organic Chicken Broth
  • 1 Tbsp White Wine Vinegar
  • 2 Cups Chopped Tomatoes
  • 1 Medium Onion, Chopped Roughly
  • 5 Cloves Garlic, Smashed
  • 1 Tsp Sea Salt
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • Red Pepper Flakes to Taste
  • 1-2 Tbsp White Bean Flour

Place all of the ingredients in a medium sauce pan (large if you double the recipe) and bring to a medium boil.  Let it boil until the veggies are soft and falling apart easily.  Use an immersion blender to purée it.  If you don’t have an immersion blender you can use your food processor or blender.  You may want to strain out the tomato seeds, but I always like to keep the whole food in meals I serve.  Enjoy!

gluten free red enchilada sauce


      (I use bean flour a lot!)

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