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Homemade Red Enchilada Sauce Recipe | No Oil, No Flour | All Natural

Here is a homemade red enchilada sauce recipe that we found a ways back that has no oil, no flour and none of the other 12 Bad Foods in it. In this quick video we’re going to show you how to make your own homemade Red Enchilada Sauce.

You know, I make enchiladas often and I always used the canned stuff until I got joint pain and had to get rid of the inflammation. So I was shocked at what some of these companies put in their red enchilada sauces. Most of them are made with various oils and as you know oil oxidizes and is cancer causing when heated. One of the major brands even includes autolyzed yeast extract which is just a less expensive version of monosodium glutamate or MSG. Or they hide the MSG under “natural flavors.”

So instead of the canned stuff, we now make our own homemade red enchilada sauce. It’s ultra clean, easy to make, doesn’t require a blender and tastes just as good or even better than the canned stuff. Once you have this version, you may not ever go back to the canned stuff.

Here’s what you’re gonna need:

4 Cups of Vegetable broth or the whole 32oz box.

3/4 cup of New Mexico Chile Powder

1 Cup of canned crushed tomatoes with juice

2 tsp of minced white onion

1 tsp of ground cumin

1 clove of minced garlic or 1/2 tsp of the bottled minced garlic

1/2 tsp of salt

1/4 tsp of pepper

2 TBSP of Clabber Girl cornstarch dissolved in 2 TBSP of water.

The Clabber Girl brand is Non-GMO which means the corn hasn’t been sprayed with weed killer. You can usually find this at Walmart.

Set your stove to medium high.

In a saucepan, combine all the ingredients except for the cornstarch and bring to a boil, stirring occasionally.

Cook the sauce for about 10 minutes until it’s slightly reduced.

Now stir in the cornstarch mixture.

Lower the heat to a simmer and cook for 5-10 minutes longer.

Continue stirring until the sauce has thickened, about 5-10 minutes.

And that’s it! It is ready! Use the sauce immediately or let it cool, cover it and refrigerate. It will keep for up to 2 weeks.

And there you have it. A perfect red enchilada sauce with no oils, no hidden MSG and all natural ingredients. The New Mexico Chile Powder is what gives this red sauce it’s familiar flavor. Make this sauce for your next plate of enchiladas or try it for huevos rancheros or any dish that requires a red enchilada sauce. You’ll be glad you did.

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