Try this Easy Healthy Enchilada Sauce and you’ll never buy canned enchilada sauce again! It comes together in only a few minutes and is so full of flavor!
Try this Easy Healthy Enchilada Sauce the next time you’re making enchiladas! This lightened up version of enchilada sauce is so phenomenal. You’d never guess that it’s a healthy version of a tried and true classic.
Enchiladas are serious business in my house.
My mom grew up in way Southern California, so Mexican food was an important part of our family traditions. While all of my East Coast friends grew up having ham on Christmas Eve, we always had enchiladas. It was, and still is, one of my favorite traditions.
Needless to say, I really care about good enchilada sauce. This became even more true when I moved to Canada and found out that enchilada sauce is not always a standard thing in grocery stores up here. I set out to make the very best enchilada sauce. I’m confident that this is the perfect enchilada sauce recipe.
What Makes This Enchilada Sauce Healthy?
The base of enchilada sauce is normally a roux comprised of oil and flour. I’ve found that it’s not really necessary to include oil or gluten. Many enchilada sauce recipes also include sugar, which also isn’t necessary for amazing flavor. This homemade healthy enchilada sauce is so easy and tastes phenomenal without needing oil, gluten, or sugar.
How to Make Enchilada Sauce:
Enchilada sauce is so simple to make. Whisk some dry seasonings with a starch or thickener of choice (I prefer Arrowroot powder). Add in the wet ingredients and stir. Finally, simmer over low heat for a couple of minutes while stirring constantly.
What Makes This Sauce Different?
A lot of enchilada sauce recipes rely heavily on the tomato flavor. I don’t like an overpowering tomato flavor in my enchilada sauce. That’s why you’ll see a much smaller ratio of strained tomatoes in this recipe.
Instead, this recipe is flavored by the seasonings and vegetable bouillon. It makes a very flavorful and rich sauce that you’d never guess was healthy.
Try this sauce on my Rotisserie Chicken Enchilada Stuffed Peppers recipe! It’s such an easy, delicious, and healthy weeknight dinner.
- 2 Tablespoon chili powder blend
- ½ Tablespoon garlic granules
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 Tablespoon arrowroot powder, corn starch, or potato starch
- 1 teaspoon fine sea salt
- 1 Tablespoon vegetable bouillon (gluten free and vegan)
- 1 ½ cups water
- ½ cup unseasoned and unsalted strained tomatoes
- In a medium bowl, combine the chili powder blend, garlic granules, onion powder, cumin, fine sea salt, and starch or thickener of choice. Whisk to combine. This step is very important. The starch needs to evenly distributed amongst the other spices before liquid is added. If it’s not, it will clump up which will cause the sauce to be lumpy and not thicken correctly.
- Combine the dry ingredients, bouillon, water, and strained tomatoes in a medium skillet. Stir to combine.
- Bring everything to a light boil, and then reduce to a simmer. Simmer the sauce for two minutes while stirring constantly.
If you use ¼ cup less water, it will make a thicker sauce that’s perfect for dipping. I especially love using it to dip crispy wedge fries in.
I recommend using Better Than Bouillon Seasoned Vegetable Base.
Serving Size:2 Tablespoons
Amount Per Serving: Calories: 10.4 Total Fat: .1g Carbohydrates: 2.5g Fiber: .2g Sugar: .5g Protein: .3g
Be sure to let me know how it goes in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!
This sauce tastes amazing as a dip for oil-free oven baked fries. Caitlin Shoemaker’s Oven Baked Fries recipe is my favorite healthy fry recipe, I definitely recommend trying these two recipes together!