Low Sodium Enchilada Sauce Recipe

This smooth, rich Low Sodium Enchilada Sauce Recipe is made with salt-free tomato sauce, chili powder, and cumin, and ready in 20 minutes. The dark red sauce bubbles and thickens gently, filling your kitchen with warm earthy spices. I love making large batches of this to keep my weeknight dinners healthy and full of flavor.

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Why This Classic Works

Store-bought sauces are notorious for containing excessive amounts of salt. I used to rely on them until I realized how easy homemade versions are.

The real surprise was blooming the spices in hot oil before adding liquids. This simple technique wakes up the chili powder and cumin beautifully.

Low Sodium Enchilada Sauce Recipe Ingredients

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can no-salt-added tomato sauce
• 1 1/2 cups low sodium vegetable broth
• 1 teaspoon apple cider vinegar

How To Make Low Sodium Enchilada Sauce Recipe

1. 1. Heat The Oil: Place a medium saucepan over medium heat and warm the olive oil for one minute.
2. 2. Toast The Spices: Whisk in the flour, chili powder, cumin, garlic powder, and oregano. Cook for one minute until fragrant and slightly darkened.
3. 3. Whisk In Liquids: Gradually pour in the vegetable broth while whisking constantly to prevent lumps. Stir in the no-salt-added tomato sauce.
4. 4. Simmer And Thicken: Bring the mixture to a gentle simmer. Reduce heat to low, and cook for 10 to 15 minutes until it coats a spoon.
5. 5. Add Vinegar: Remove the pan from the heat and stir in the apple cider vinegar to brighten the flavors.

Recipe Tips

• Bloom the spices: Heating the chili powder in oil releases its natural oils, providing a robust base flavor.
• Whisk continuously: Pour the broth slowly while mixing constantly to ensure a silky smooth texture.
• Adjust the heat: If you prefer a spicier kick, add a pinch of cayenne pepper during the toasting step.

What To Serve With Enchilada Sauce

This sauce pairs beautifully with black bean and corn enchiladas or shredded chicken burritos. You can also drizzle it over scrambled eggs or use it as a base for a hearty tortilla soup.

How To Store

Keep the sauce in an airtight glass jar in the refrigerator for up to one week. You can also freeze it in a freezer-safe container or ice cube trays for up to three months. Thaw overnight in the fridge before using.

FAQs

Can I make this gluten-free?
Yes, simply swap the all-purpose flour for an equal amount of your favorite gluten-free flour blend.

Why does my sauce taste bitter?
Spices can turn bitter if they are burned during the toasting stage. Keep the heat moderate and stir constantly to prevent this.

Can I use fresh tomatoes instead?
Fresh pureed tomatoes can work, but you will need to simmer the sauce much longer to reduce the extra water content.

Nutrition

• Calories: 45
• Total Fat: 3.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 35mg
• Total Carbohydrate: 4g
• Protein: 1g

Try More Recipes:

• Low Sodium Spaghetti Sauce Recipe
• Low Sodium Fried Rice Recipe
• Low Sodium Chicken Soup Recipe