Smoky Enchilada Sauce
A homemade and easy enchilada sauce with smoky flavors. Fire roasted tomatoes, smoked paprika, chipotle and cayenne gives this sauce all the depth.
A perfect compliment to chicken, black bean, vegetable or cheesy stuffed enchiladas.
MAKE THIS SAUCE PALEO
When I make this sauce for myself and my friends, I use cassava flour. Cassava is from yucca root and is a great substitute for traditional flour. It’s light, white, and is a 1 to 1 substitute ratio for any recipe that calls for flour. You can now find it in most grocery stores. I use Otto’s Naturals Cassava Flour.
I use it in my Chicken Pot Pies, my Grain-Free Lemon Poppyseed Muffins and many other recipes on my site. If you are going grain-free, or looking for flour alternatives, I highly suggest cassava.
HAVE IT YOUR WAY
You can make this sauce Paleo, Keto, grain-free and gluten-free by choosing the flour that works for your dietary preferences. The flour helps the sauce thicken and provides the richness we all enjoy with a red enchilada sauce.
If you prefer traditional flour, then I suggest using organic all-purpose flour.
WHEN YOU WANT MORE HEAT
If you like food hot and spicy, consider the following edit to this recipe.
- 2 tsp chipotle powder
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
WHEN YOU DON’T HAVE CANNED TOMATOES
You can use fresh tomatoes and blister them yourself. Brush tomatoes with olive oil and broil till skin is blistered.
Don’t have a broiler? Bake at 450 for 15-20 minutes, till tomatoes skin cracks and start to brown.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Black Bean & Spinach Enchiladas with Cashew Lime Crema
- Healthyish Baked Macaroni & Cheese
- Purple Mashed Sweet Potatoes
- Roasted Rainbow Carrots
- Roasted Curry Cauliflower Salad
CHEF TIP
Use this sauce over enchiladas, toss with shredded chicken, or use as a smoky dip with roasted vegetables.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Smoky Enchilada Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Sauce
- Method: Stove Top
- Cuisine: Healthy
Description
A homemade and easy enchilada sauce with smoky flavors. Fire roasted tomatoes, smoked paprika, chipotle and cayenne gives this sauce all the depth.
Ingredients
- 1 14.5-oz can fire-roasted tomatoes
- 2 cloves garlic
- 1 tsp chipotle powder
- 3 Tbsp honey or maple syrup
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ cup flour – cassava, gluten-free or organic all-purpose
- 1 ½ tsp cumin powder
- 2 tsp olive oil
- 1 Tbsp fresh lime juice
- Zest of half a lime
- ½ tsp sea salt
Instructions
- Add all ingredients to a high-speed blender. Blend on high till sauce is smooth. Taste test and add more cayenne, smoked paprika or sea salt to your liking.
- Transfer sauce to a small pot. Heat to a simmer and cook for 3-5 minutes, stirring frequently.
- Drizzle over enchiladas, toss with shredded chicken, or use as a smoky dip with roasted vegetables. Store in an air-tight container for up to 1 week.
Notes
Use this sauce over enchiladas, toss with shredded chicken, or use as a smoky dip with roasted vegetables.
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ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
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