This gluten free enchilada sauce will make your day.
Mexican food is my favorite. Back before we changed our diet and I cut out wheat almost completely from my diet, the chimichanga was my weakness. Enchiladas, however, were a close second. Some Mexican restaurants we frequented would use flour tortillas in their recipes. Many would use wheat flour in their enchilada sauce to thicken it. So, I stopped eating them for awhile. And they were completely out of the question for Superman.
I decided to come up with these enchiladas with gluten free enchilada sauce because, well, I miss enchiladas! You could use this to make wet burritos, enchiladas, casseroles, or anything else you like with enchilada sauce.
The recipe is simple: you basically throw everything together, cook for about 10 minutes, and you’re done!
For my enchilada recipe, I took organic corn tortillas, filled them with cheese and refried beans, rolled them up, then smothered them in the gluten free enchilada sauce. Of course, I had to top them with more cheese. 😛 I covered them with foil, then baked in the oven for about 30 minutes, until the cheese was melted and the sauce was bubbly!