Decadent Enchilada Sauce


This easy enchilada sauce was weighing on my mind for some time. Mexican influence has popped up in restaurant cuisine every where, not to mention the handfuls of Mexican restaurants in our area. These restaurants are always  extremely  popular – and with good reason! The menus are filled with fresh veggies and original ethnic dishes that are bursting with savoury, sweet, salty and spicy flavours. The drinks are even the perfect compliment to any of these meals. Mexican food is probably one of my favourite types of cuisine because of all their mixed savoury, sweet and spicy flavours. Savoury is my all time beloved taste sensation. Thai ranks high on my list as well, think about it, these two cultures don’t even really eat desserts, they don’t need them. Their foods are full of every single flavour you want or need in one meal. You don’t crave a thing afterward.

I wanted my enchilada sauce to hold a craving in the hearts of those who love Mexican food. I didn’t want to disappoint and I really wanted to add more flavour than it normally calls for. Enchilada sauce is usually quite simple… tomato sauce, spices and oil. I kept with the original feel of what an enchilada sauce should taste like, but I bring out more depth of flavour by adding in some of my own ingredients to make this a decadent, smooth, delicious Mexican infusion.



 Check out my grain-free enchilada/fajita wraps here and my enchilada recipe here

I hope this enchilada sauce becomes a favourite for you Mexican cuisine lovers, like it has for us!

Enjoy, enjoy!


Decadent Enchilada Sauce
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 2 tbsp. ghee (clarified butter)
  2. 1 fresh organic garlic clove chopped
  3. 1/4 cup coconut flour (you can use other flours if you are not grain-free)
  4. 1 14 oz. can organic stewed diced tomatoes blended
  5. 1/4 cup Mexican chili powder
  6. 2 tbsp. coconut butter
  7. 1 tsp. cumin
  8. 1 tsp. garlic
  9. 1 tsp. onion
  10. 1/4 tsp. smoked paprika
  11. 1/2 organic lime juiced
  12. 2 tbsp. maple syrup
  13. 1 cube of 80% dark bakers chocolate (I use enjoy)
  14. 1 cup water
  15. 2 tbsp. cold pressed extra virgin olive oil
  16. salt and pepper to taste
  1. In a sauce pan add the ghee and chopped garlic and over low heat warm for 2 minutes to infuse. Add the coconut flour and whisk till combined, stir in blended tomato sauce, chili, spices and water, let simmer on medium for 5 minutes.
  2. Whisk in coconut butter till melted and combined.
  3. Whisk in maple syrup, lime juice and dark chocolate - let simmer for another 5 minutes on medium.
  4. Take sauce pan off the stove and let cool for 5 minutes and whisk in olive oil (finishing oil) and salt and pepper to taste.
  1. You can use other flours if you are not grain-free
  2. Coconut butter is form the flesh of the coconut and is thick and relatively spreadable, it is different than coconut oil
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