Gluten-Free Enchilada Sauce
2 cups tomato sauce
3 cups water
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons chili powder
4 tablespoons cornstarch
Directions:Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and begins to thicken (about 8-9 minutes).This recipe from CDKitchen for Easy Enchilada Sauce serves/makes 5 cups
***I make the enchiladas by coating the tortillas with sauce, then putting some canned refried beans (sometimes I do meat instead or in addition to beans) and shredded cheese inside, rolling and squishing them together in the pan. Then I cover them with a little more sauce and lots of shredded cheese. Bake at 350 for 30ish minutes (I just kinda watch it :))
This is great. I have several friends that have a gluten allergy!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It's a new weekly linky party...still 4 days left. Hope to see you there. Thanks, Nichi
ReplyDeletehttp://mandatorymooch.blogspot.com/2012/07/tasty-thursdays-1.html