I love enchilada sauce and when I was doing my first Whole30, I was hard pressed to find a canned version that did not contain sugar or other less than desirable ingredients. Since then I have been making my own version of paleo enchilada sauce and it’s the most simple and quick thing to do that it’s almost too easy to actually write out a full recipe for but I’m doin’ it anyway!
This is a recipe for a basic paleo and Whole30 enchilada sauce but you can get creative and play around with it a bit too. Adding in different types of seasonings and peppers really changes the flavor profile of your sauce. My favorite thing to add to my enchilada sauce is chipotle powder because it just gives it the perfect smoky flavor. I swear by this little addition and I added it in this recipe but if you don’t have it handy you can omit it and still get a good basic sauce.
There are so many ways you can use this paleo enchilada sauce. I recently added it on top of my Mexican Stuffed Peppers and it was perfection! You can use it as an accent to so many meals or you can use it in several of the recipes here on the blog. For example:
- Burrito Bowls
- Southwest Breakfast Bake
- Taco Casserole
- Spicy Polenta Bake
- Taco Breakfast Scramble
- Chorizo Breakfast Skillet
- Mexican Style Shakshuka
- Spicy Taco Skillet
It works great incorporated into other recipes like those above or to use as a side sauce to spice things up. When I made this recipe during meal prep, I stored it in the fridge for a week and it held up perfectly. Now on to the recipe for this paleo enchilada sauce!
- 1 15 oz can tomato sauce
- 1 tbs avocado oil
- 1 tsp minced garlic
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- 1/2 tsp chipotle powder
- Salt and pepper to taste
- Heat oil in a small saucepan, add garlic and sauté for 1-2 minutes
- Add in the rest of the ingredients and stir on low heat until the sauce comes to a simmer
- Keep on low heat for about 5 minutes to allow all the flavors to meld together
- Remove from heat and use immediately in your favorite dish or store in a sauce container for up to one week