Enchilada Sauce Recipe

This enchilada sauce recipe is absolutely delicious, not just on top of a gluten free enchilada, but served as a sauce for eggs, sausages or anything that you want to spice up really.

This sauce would make a great BBQ condiment or a seriously yummy sticky rub for chicken or turkey pieces!

This enchilada sauce recipe will really spice up your life! Suitable for gluten free and paleo diets as well as vegetarians and vegans! From CreativelyPaleo.com

Enchilada Sauce - Nutritional Info

This enchilada sauce recipe will really spice up your life! Suitable for gluten free and paleo diets as well as vegetarians and vegans! From CreativelyPaleo.com

Tomatoes belong to the nightshade family, and some people have a sensitivity to them. Those following a paleo auto immune protocol are generally advised to eliminate nightshades from their diet; they also act as a histamine liberator so those who are following a low histamine diet will want to avoid them too.

There are a couple of interesting articles about paleo and low carb diets and histamine here and here.

Enchilada sauce is made using passata and tomato puree so is packed full of lycopene - a carotenoid phytonutrient that is reputedly good for heart health and a potential cancer inhibitor, as well as helping to prevent exercise induced asthma.

Research findings have still to prove these benefits conclusively however.

This enchilada sauce recipe will really spice up your life! Suitable for gluten free and paleo diets as well as vegetarians and vegans! From CreativelyPaleo.com

Enchilada Sauce - Ingredients

  • 1 600g jar passata
  • 2 tbsps coconut oil
  • 2 medium onions finely chopped
  • 100ml chicken or vegetable stock
  • 1 tbsp smoked paprika
  • 1 tbsp cocoa powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (pink himalayan salt is fabulous!)
  • 1 tbsp tomato paste

Gluten Free Enchilada - Instructions

  1. Heat the coconut oil in the pan and gently fry the onions until soft.
  2. Stir in the spices and herbs cook for 30 seconds.
  3. Add the passata, chicken stock and salt.
  4. Stir in the cocoa powder.
  5. Leave to gently simmer for 15 - 20 minutes.
  6. Stir in the tomato paste to thicken the sauce, if required. 
  7. Simmer for 5 minutes then pour over your enchiladas.

If you have any left over, store in a jar in the fridge and use as a sauce for sausages or to marinade meat for the grill or BBQ.


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