This Paleo Enchilada Sauce is a rich, smoky, and flavorful sauce made with fresh tomatoes, chili powder, and coconut flour for thickening. Unlike store-bought sauces, it’s free of gluten, grains, and additives, making it perfect for Paleo and SCD cooking. Use it for chicken, vegetable bakes, or as the base for homemade Paleo enchiladas.

Makes: ~3 cups
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

  • 3 tablespoons coconut oil
  • 3 tablespoons coconut flour or xanthan gum (to thicken)
  • 4 tablespoons chili powder([click here for recipe])
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • Salt, to taste
  • 5 tomatoes, pureed
  • 2 cups chicken stock

Instructions

  1. In a saucepan, warm coconut oil over low heat. Whisk in coconut flour and cook for 2 minutes to form a base.
  2. Add chili powder, oregano, cumin, onion powder, and salt. Stir for 2 minutes, until fragrant.
  3. Whisk in pureed tomatoes and chicken stock until smooth.
  4. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
  5. Allow to cool before transferring to an airtight container. Store in the refrigerator for up to 1 week.

Note: This Paleo enchilada sauce is gluten-free, grain-free, and made without refined oils or thickeners. It’s rich, smoky, and perfect for pouring over chicken, vegetables, or Paleo-friendly enchiladas.