One of my absolute favorite things in the world is enchiladas. I grew up eating them and I just love that spicy enchilada sauce that is smothered all over the corn tortillas. I love the enchilada sauce that has a very slight sweet note to it. Well, STOP buying store-bought if you do and make this homemade enchilada sauce, it is to die for.
I used to buy the canned kind and use it for my enchilada dishes years back, but these days I just can't do it. The canned stuff has so many nasty ingredients and oil. This vegan enchilada sauce is fat-free and oil-free! In addition, this homemade enchilada sauce takes a whopping 10 minutes to make. Now, we're talking.
I've been making this homemade enchilada sauce for the past couple of years now and obviously, I use it for our enchiladas, but today I'm sharing with you a much simpler way to use that sauce.
Baked enchilada potato wedges. Basically it's just coating cut fingerling potatoes with the enchilada sauce and baking them. Then dipping the baked potato wedges in more enchilada sauce. It's an enchilada flavor party in your mouth....without actually making enchiladas! But vegan enchiladas sound amazing too!
Coat those suckers and bake them. Then you get a nicely coated enchilada-flavored potato. These are not as crispy like fries, so don't expect that. They are simply baked potato wedges with lots of enchilada flavor.
I think you will love these! Especially if you are an enchilada sauce fan!
Can't wait to hear what you think of this Homemade Enchilada Sauce and Baked Fingerling Potatoes! Be sure to leave feedback below after you make the sauce and what ways you used it or if you make the potatoes as well! I'd love to see your creations on Instagram. Add my hashtag #thevegan8 to your captions, so I don't miss the notifications.
1/2 cup (120g) tomato sauce (with no additives, mine only has salt)
1 cup (240g) water
2-3 tablespoons (18-36g) chili powder (use only 2 if using the sauce to make enchiladas, see NOTE)
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
1 teaspoon (6g) fine sea salt
1 teaspoon ground cumin
2 tablespoons (20g) brown rice flour
2 tablespoons (40g) pure maple syrup
Note: To use this sauce only for enchiladas, I'd suggest adding 1/4 cup tomato sauce mixed in to decrease the level of spiciness if making for kids, this works perfect for my daughter. Otherwise, for me the 2 tbsp is perfect.
1/4 cup of the above sauce
1 tablespoon brown rice flour (or 1/2 tablespoon cornstarch)
2 lbs fingerling potatoes, cut in half into wedges (I used a 2 lb bag)
extra salt for seasoning
Note: I love the taste, texture and size of fingerling potatoes which is why I chose them. I recommend them for this recipe, but I know where some of you live they may be hard to find. The best sub would be yellow or gold potatoes since they are soft and have a similar flavor.
You can also use this sauce for homemade enchiladas (it's what I use), but I would double the sauce ingredients, just to ensure you have plenty for a large batch.
Add all of the enchilada sauce ingredients (except for what is listed below potatoes) to a small pot and stir until well mixed. Turn to medium-high heat and once boiling, whisk it well while letting it cook for 3-5 minutes until it has thickened some. Remove from heat. Let it cool while preparing the potatoes.
Preheat the oven to 400 degrees and line a sheet pan with parchment paper. (Do not use foil)
Cut all your fingerling potatoes in half so they are all roughly about 1/2 inch in thickness so they cook evenly.
In a large bowl, stir ONLY 1/4 cup of the prepared enchilada sauce with the 1 tablespoon brown rice flour. Add the cut potatoes and toss to coat them really well. Spread out evenly on the prepared pan. Sprinkle over the top with salt. Even though there is salt in the sauce, it really tastes better seasoning the potatoes as well.
Bake for 10 minutes. Remove and stir the potatoes around so they will cook evenly. Return to the oven and bake 10 more minutes. Then turn the oven up to 425 and cook another 5-10 minutes until they are very golden brown. Watch closely. I really like mine done, so I went the full 10 minutes. These are not as crispy like fries, so don't expect that, they are instead baked potato wedges with a nice flavored coating that is addicting.
Since there is no oil and to prevent sticking, remove the potatoes immediately with a spatula to a plate upon removing the pan from the oven. Let cool a few minutes before serving. Serve with the extra enchilada sauce.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!