This is a delicious enchilada sauce, period. The fact that it’s gluten free is just an added bonus. Watch the video so I can show you how to make this sauce at home and leave me a comment on how you like it.
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I hope you try making this enchilada sauce for dinner tonight!

Gluten free enchilada sauce recipe

4 cups low sodium chicken broth
8 tsp. Chile powder
2 tsp. Ground cumin
4 tsp. Garlic powder
1 tsp. Salt
1/16 tsp. Ground cinnamon
¾ tsp. Sugar
1 tsp. Better than bouilon chicken base
1 inch square of Sharffen Berger semi sweet dark chocolate
6 Tbsp. Bob’s Red Mill Gluten Free 1 to 1 baking flour
6 Tbsp. cold water


Pour the chicken broth into a stock pot over medium high heat. Once hot, add all the ingredients except the flour and water and whisk to combine.

Bring this mixture to a rolling boil and then reduce the heat, cover and simmer for 10 minutes. While the sauce is simmering, take a medium size bowl and combine the flour and water with a whisk.

Add the flour a little at a time as you whisk it in until all the flour is mixed in. If it becomes too thick just add a teaspoon or two more of water.

Once the 10 minutes of simmer is up, remove the lid and turn the heat up to high and bring the sauce up to a boil, stirring a bit.

Once boiling, slowly add the flour mixture to the sauce while constantly whisking it in. Only add enough of the flour mixture to thicken the sauce a little. You want it to be pourable.

Once the flour is mixed into the sauce, put the heat to medium high and continue whisking for 3 to 4 minutes. That’s it.

Use this sauce for enchiladas, burritos, tamales, nachos, and even scrambled eggs. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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