Easy Homemade Enchilada Sauce easy to make in 10 minutes. Made with chili powder, maple syrup and spices. Perfect for enchiladas!
EASY HOMEMADE ENCHILADA SAUCE
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.
Homemade Enchilada Sauce
Ingredients
ENCHILADA SAUCE
- 1/2 cup (120g) tomato sauce
- 1 cup (240g) water
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons (20g) brown rice flour
- 2 tablespoons (40g) pure maple syrup
FOR THE POTATOES
- 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)
TO MAKE ENCHILADAS
- 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.
Instructions
- 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.
Recipe Notes
*Vegan, gluten-free, fat-free, oil-free, nut-free
Okay, those potatoes are simply gorgeous!! I love eating multicolored potatoes when I’m back home but I just haven’t been able to find them here! They add some much color to the meal! You know I am a HUGE fan of your chili cheese fries (and your spinach fries) so I know I am going to love these! The enchilada sauce looks so rich and perfect for dipping!
Thank you so much Ceara! I love, love how beautiful they are too! They are fairly common where I am, but yukon gold potatoes or even red potatoes would work just fine I think, just make sure to cut them about 1/2 inch thick, so they cook properly through. Thanks!
This is so easy to make and looks delicious! I love all the flavors and the multicolored potatoes here.
Thank you Florian! I love fingerling potatoes because they have such a wonderful taste and texture…almost sweet-like!
They look great and I love enchilada sauce. How much of purée?
Gayle, I updated it..sorry about that, it is 1/2 cup!
Looks really yummy! Is there a substitute for maple syrup? That’s one of the few things I just can’t stand the smell of! 🙂
Hi Odette…sure agave would be the best substitute!
1/2 tomato puree/sauce? Half of what? Can’t wait to make this!
Sorry, I updated it, it is 1/2 cup! Let me know how it turns out!
I can’t wait to try this! How much of the tomato purée sauce?
Hi Miia! I just updated it…sorry about that, it is 1/2 cup tomato puree!
I really like the sound of these! I’m going through a potato phase at the moment and those coloured ones are so gorgeous. They’re pretty hard to come by over here and I’m not sure what the equivalent of fingerling potatoes would be…Are they a fluffy potato? Or waxy?
Hi Emma! Thank you! These are a waxy kind and the closest sub for the fingerling is yukon gold potatoes or yellow butter potatoes. They are similar in flavor and texture. The fingerling have a very faint sweetness to them when baked, which I love, but as long as you cut the potatoes all around 1/2 inch thick, they should bake up the same as the fingerling ones. The fingerling potatoes are so small that I literally just cut them all in half, it was so fast!
Thanks Brandi. We don’t have yukon gold or yellow butter here either but I think I’ll try what we call “new” potatoes. They sound most like your description.
Hard to believe, but I only recently “discovered” enchilada sauce. And I LOVE it! Haven’t made my own, so I’ll have to give your recipe a go!
What?!! Wow, that is hard to believe. I practically drank the stuff growing up, haha! But it was always filled with lots of oil. Yuck.
I’m on a HUGGGEE potato kick right now, eating at least three a day. This recipe has my name ALL over it for the days I want a little extra flavaaa!
I LIVE on a potato kick, haha! Heck, potatoes are my middle name…I eat them pretty much daily!
Oh heck yes!
Drooling……
Haha, thank you so much Angela!
How on earth did you come up with the idea of coating potatoes in sauce and baking them!?! I’ve never had enchiladas, or enchilada sauce, but potatoes and dippable things are 2 of my favorites foods so I’m loving this!
Thank you so much Natalie, you are so sweet!! I’m a HUGE potato eater…I eat them daily and my blog is full of potato recipes and since I wanted enchilada flavor without all the work of enchiladas, it just sounded only natural to combine my enchilada sauce with my love of potatoes and use it baked and then as a dipping sauce and oh boy, was it delicious!! I coat my potatoes also with lime juice and cornmeal and just spice them up a lot in general, so this was just a natural idea that popped into my head! 🙂
I can’t believe you’ve never had enchiladas!!!
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Thanks so much for sharing Kelli! I’ll check it out!
LOVE!!!! I swear you and I need a potato party…and a taco party…and a burger party…and a sauce party…LOL! The look insane. I love enchilada sauce and potatoes so why the heck not put them together! Can’t wait to show you my latest potato recipe! I think yours and mine would make a great couple 😉
Thank you so much Sophia! Yes, I think our potatoes need to go on a date, hahaha!
Those potatoes are so pretty! Never seen any like that over here. Would you believe I’ve never eaten an enchilada either!?!
They sound absolutely amazing though and I’m a huge fan of Spanish and Mexican food, so I really quite want to! I guess I’ll try this sauce with another type of potato in the meantime ^^ What’s the function of the brown rice flour in the sauce, would it be possible to sub it with anything? Arrowroot perhaps? 🙂
Potato heaven!!!! I LOVE enchiladas and enchilada sauce…we would make them more often if it weren’t so time consuming. I bet this captures all the flavors and comfort of the standard enchiladas. I love how colorful those potatoes are! Looking forward to trying this!
Thank you so much Mandy!! Definitely enchilada flavor without all the work! I LOVE enchiladas, but this was a great quick fix!
Omg I luv this! Nom nom!!!! Making more tw!
I’m so happy to hear you loved this recipe Tiffany, thank you so much for the feedback!
Hi Brandi!
You have come to my rescue so many times, and you’ve done it again!!!
I just started receiving veggies from a market delivery service weekly and last week I got 2lbs. fingerling potatoes. I’ve had no clue what to do with them as I’ve never had them or prepared them before. Da-Da-Daaaaa Here comes Brandi to save the day!
One question though, I don’t have brown rice flour. What can I substitute it with in the Enchilada sauce?
Thanks! <3
Hi Diana!! Thank you so much! Yes, I think regular all purpose flour should work just fine..just whisk it really well into the ingredients before heating it up, to make sure it doesn’t clump. Or, you can try cornstarch, but just use 1 tablespoon for the sauce since it has twice the thickening power and since it can clump up, mix it with 2 tablespoons of the water listed until smooth prior to mixing it with the other ingredients. AS soon as it starts to thicken, remove it because it tends to thicken quicker. Don’t let it boil. Let me know how it all turns out!
What a great idea, and they look delicious! I like that it’s oil-free, and I do think the potatoes take on a greater flavour when they get to cook in the sauce. I look forward to trying it out!
Thank you so much! Yes, the sauce gives them so much flavor and then using it as a dipping sauce is just like an enchilada party in your mouth!
Enchiladas have always been one of my favourite things to eat too! They’re just so tasty, and are a complete comfort food for me. I love that you created a healthy twist on such a classic dish, and transformed them into a yummy potato recipe! I’m still trying to find fingerling potatoes where I live – I’m obsessed with the purple ones lol. They’re so beautiful and I really want to try them! This recipe is making me want them even more – my mouth is seriously watering over these delicious photos, and for the sauce, WOW! I love all of the flavours you used. This is definitely the perfect recipe for me, and I can’t wait to try it!
Thanks so much sweet Harriet for always such kind comments!! I hope you get to try this…it’s really delicious and will totally remind you of enchiladas! Thank you for the compliment on my photos too! xx
Oh YUM! Love the color and I can almost taste them thru the screen!
I too am an enchilada sauce lover! These potatoes look amazing! I also want to try it on a pizza crust! If I do make my dream pizza and use this sauce I’ll link you to the post! My mouth is literally watering picturing the final product haha. Thanks for sharing this one!
Thank you so much Jennifer! I hope you get to try it and yes, please just link back to the recipe and don’t print it on your blog please, thank you so much!!
These look incredible, Brandi. Can you believe I’ve never had enchilada sauce? I think I know what must be done 😉
Thanks so much Audrey! I cannot believe how many people have not had enchiladas before, I grew up on them!
We used this enchilada sauce on a black bean taco salad. It was very good! Thank you
What a wonderful idea, thank you so much for the feedback! So glad you enjoyed it!
Hi! Since the brown rice flour is such a little amount, could we use any type flour? I would use my own oat flour. I would love to hear what you think. Thank you Brandi!
Hi Sarah! Sure, I would just use regular all purpose flour, just make sure it’s really blended in. This sauce is on the spicy side, so feel free to adjust if you like. Let me know what you think of it!
Thank you so much 🙂 I’ll let you know how it goes!
I saw a great recipe for cornmeal crusted baked fries, I feel like that would give you a great crunch! Like, to coat the potatoes in the enchilada sauce and then roll in panko or cornmeal before baking. Either way I need to try this!
That sounds pretty yummy!
I made this last night and it was just amazing. I eat roasted potatoes all the time and seriously this is the perfect way to eat roasted potatoes. I don’t know why I didn’t make this sooner. The sauce in itself is incredibly delicious and simple to make but on the potatoes wow that is next level. This is my new favorite way to eat roasted potatoes. And I am sure the sauce can be used in lots of different ways. I just want to put it on everything at this point. Hahaha Awesome recipe thanks Brandi you found a way to make one of my favorite things to eat even more enjoyable. 🙂
Yay! Thank you so very much Christina for such amazing feedback! I’m so happy you loved these, I need to make them more often myself! I love enchilada sauce so much!
I’m so excited to make these potatoes! I have always made roasted potatoes with oil. I just found your blog and can’t wait to try everything since I’m trying to lower husband’s BP and Cholesterol and fix my digestive issues. We are in transition with Dr. Furhman’s Nutritarian Plan and looking for healthy, no oil veggie recipes. Thank Brandi!!
Thank you so much Lori!!
Been needing a fabulous vegan fat-free enchilada sauce for a couple of months; can’t wait to try this!
Do you have a favorite chili powder?
Chef AJ often uses a couple of dates as sauce sweeteners; I’m going to try blending the water with a couple of those and see how it works, in place of agave or maple syrup. I’ll keep you posted!
Hi Meg! I just use standard chili powder by McCormick or Fiesta. It doesn’t really matter as long as it is the American kind of chili powder which is a combo of different spices, whereas some countries “chili powder” is from habanero peppers and would be WAY too hot.
Hi Brandi-
This recipe ROCKED!!!
Fortunately, I doubled the recipe as I was making it! I used salt-free veggie broth instead of water and used Mexene brand chili powder.
I used just two medjool dates and blended them in my Vitamix with the broth and the tomato sauce. I started concentrating on measuring out the spices and the next thing I knew, the contents of the Vitamix were pretty warm. So I thought, “what the heck!” and added the spices and rice flour to the whirling mixture for about a minute.
It might have thickened on it’s own, but I poured the mixture into a saucepan and brought it to a boil in less than 2 minutes.
Voila, 5 minute enchilada sauce!! It smelled so good I didn’t bother to ccok the potatoes; I took some cold diced cooked ones out of the fridge and poured the hot sauce right over the top. The sauce warmed up the taters to lukewarm and OOOOHHHHHH MAN!!!! Was my dinner ever delicious!
I’m storing the rest of the batch in a mason jar. This will probably be my new go-to sauce for my visit to Potato Island!!
Thank you again; you need to run this recipe again, or maybe make it for your YouTube channel. If I had one, I’d create my Vitamix version and link to yours. But I don’t know how to film or edit, so you’re on your own with that, LOL!
Covering you with blessings the way this sauce covered my potatoes, LOL,
Meg
Meg, this feedback absolutely cracked me up, you are so funny!!! I’m so happy you loved this enchilada sauce so much, thank you so much for leaving this comment!!
Howdy Brandi, me again!!
A second quart (double batch) of Vitamix Version 2.1 just completed!
No salt this time, and the other spices were heaping spoonfuls (or should we call them, “loving spoonfuls”?!) instead of level.
I didn’t even cook it in the saucepan (one less pot to wash, right?!). It STILL came out nice and thick and OH so tasty! I am cooling it with the lid off the mason jar, so condensation doesn’t thin the robust richness that coats my potatoes the way ice cream used to coat the walls of my arteries 🙂
The key seems to be to whirl liquid and dates at high speed until hot, then add spices, whirl for another 30-45 seconds, then add the flour and whirl just until blended; it probably wasn’t even 20 seconds on high speed.
Not sure if the thickening effect of the flour would be destroyed by the whirring blades (I know wheat flour actually forms a mechanical bond with water during it’s thickening process, which I’m pretty sure would be altered by prolonged Vitamix abuse, LOL!).
I brought a pint of this to work and my co-workers ate more than half of it; most were eating it with a spoon, right out of the jar (no double-dipping, LOL!) and could not believe it was fat-free! Now I know how crack dealers get started! You give a little sample, and then have to beat your customers, er, co-workers, off with a stick!
I think this will be my last post on the enchilada sauce recipe. I’m going to have to go try your other sauces, so be prepared for your comment word count to go up!!
Love and Easy Enchilada Sauce,
Meg
The only enchilada sauce my picky husband approves and enjoys….and I have tried several other recipes but none, he said, came even nearly close to your recipe. This is the only enchilada sauce I will be using from now on. Thank you so much Brandi! ❤💚💜💛💙
Yay! That makes me so happy to hear Chen! Thank you so much for the amazing feedback!!
Thank you for posting this recipe. I made it along with comments from Chen and it is awesome! I’m making WFPB Mexican lasagna for a group of ladies that are omnivores and I wanted a salt, oil, and sugar free enchilada sauce for it. This is perfect!
Thank you so much Lisa, so happy to hear you loved it! Thank you to Chen as well!!
DELICIUOS! Thank you.
KS