Serve over cooked shredded chicken or ground beef wrapped gluten-free soft corn tortillas for an easy delicious dinner.
Gluten-Free Enchilada Sauce
A simple, thick, and savory sauce.
- 1 15-ounce can tomato sauce
- 1/4 cup Mehl's Gluten-Free All-Purpose Flour
- 1 1/2 TBSP chili powder
- 1 TBSP ground cumin
- 2 tsp beef soup base
- 2 TBSP olive oil
Throw all ingredients into a sauce pan, mix well and cook on medium low heat until the sauce starts to boil.
Reduce heat to low and simmer for ten minutes to an hour. The longer it simmers the more flavor will develop.
Add more or less spice to make it hotter or milder. Add a little cayenne for more heat.
For a more authentic enchilada sauce slow cook with some dried ancho chilies, and remove them after finished with them.