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You can whip up gluten free enchilada sauce in no time using gluten free canned enchilada sauce and three simple ingredients. You’ll save money too. This sauce has so many uses! It’s also a great recipe to bring down the spiciness of medium or hot canned enchilada sauce. You’ll swear this sauce tastes like and has the texture of your favorite Mexican restaurant’s sauce. Make it spicy or mild.
Definition of Doctored Up
First things first. If you’ve never heard of the phrase, “Doctored Up,” it means to change something in such a way as to make it favorable. That’s what I did. I doctored up a can of enchilada sauce and made it taste good. It’s easy to do.
Shall I Use Medium or Mild Enchilada Sauce?
I usually purchase mild enchilada sauce. However, I either made an error and picked up a medium can or sent my husband to the store (more likely – wink-wink). It was so spicy, but we didn’t mind it too much. So, this recipe uses the medium. Adding broth 50% broth brings the spicy down quite a bit. If you taste it directly, it still tastes spicy, but barely spicy once on the tortillas.
How This Recipe Came About
I just can’t seem to find canned gluten free enchilada sauce that I enjoy. I want it to taste and have the texture that the sauces in all of my favorite Mexican restaurants have. I finally got sick of it, plus I wanted to bring down the heat in this medium-spicy can. It’s now my go-to sauce. I love it!
Homemade Chicken Broth
If you make shredded chicken enchiladas, all you need to do is boil small pieces of chicken breast (1-1/4 pounds is what I used). Then shred the chicken and set aside. Save the broth and season with salt or boost up the flavor by adding 1/2 to 1 teaspoon of Better Than Bouillon chicken baste paste. I just used the boiled water from the chicken and added salt.
Ingredients in Las Palmas Enchilada Sauce:
Las Palmas Medium Enchilada Sauce Ingredients
See my recipe for Shredded Mexican Beef or Chicken Available to everyone
Also, check out the pics of some incredible Gluten Free Tortilla Recipes.
This recipe below is available to everyone.
Gluten Free Enchilada Sauce – Doctored
- 1 cup cup Las Palmas Medium Enchilada Sauce or mild
- 1 cup gluten free chicken broth plus 2 tablespoons for slurry (homemade or Organic Low-Sodium Better Than Bouillon)
- 1 tablespoon arrowroot powder/flour/starch or your favorite starch
- 2 teaspoons brown rice flour
- Salt to taste
- Stevia or sugar to taste, (optional)
To a saucepan, add the enchilada sauce, and broth.
In a separate container, combine the arrowroot and brown rice flours. Add a little broth to create a slurry/runny mixture. (It's okay if you add too much because you can always boil the sauce longer to make it thick again.) Pour the mixture into the piping hot sauce, whisking constantly as you add it.
Bring the sauce back to a boil, stirring constantly. Lower heat to medium, continue to stir 1-2 minutes. Remove from heat and allow to rest about 5 minutes to soften the rice flour. Thin with additional broth as necessary.
Season with salt and sweetener of choice, as desired.
Use this sauce to make enchiladas, soup, or add to rice, shredded meat or poultry, or as a sauce for meat and vegetables. You can even mix a little with mayonnaise and a tiny bit of water to use as a dressing for salads. My favorite use is to make Mexican pizza!
If the sauce thickens too much before you use it, heat it up and thin with additional broth as needed.