Easy Gluten-Free Enchilada Sauce Recipe
Learn how to make a delicious and easy gluten-free enchilada sauce that the whole family will love. This recipe is perfect for those who are gluten intolerant or simply looking for a healthier alternative to traditional enchilada sauce.
Why (Problem)
- Gluten intolerance is a common problem that can make it difficult to find gluten-free foods.
- Traditional enchilada sauce often contains gluten, making it difficult for people with gluten intolerance to enjoy this Mexican dish.
- Gluten-free enchilada sauce can be expensive and difficult to find.
How (Solution)
- This recipe for easy gluten-free enchilada sauce is made with simple and affordable ingredients that are easy to find.
- The recipe is also very quick and easy to make, so you can enjoy your favorite Mexican dish without having to worry about gluten.
When
- This recipe is perfect for a quick and easy weeknight meal.
- It can also be made ahead of time and reheated for a busy day.
Where
- This recipe can be made at home in a matter of minutes.
- It can also be made on the stovetop or in a slow cooker.
Tips
- To make the sauce even more flavorful, add a few chipotle peppers in adobo sauce.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Recommendation
This easy gluten-free enchilada sauce is the perfect way to enjoy your favorite Mexican dish without having to worry about gluten. It’s quick, easy, and delicious!
Conclusion
Thank you for reading! hope you enjoy this easy gluten-free enchilada sauce recipe. If you have any questions or comments, please feel free to leave them below.
easy gluten free enchilada sauce recipe
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 cup gluten-free chicken broth
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
To make the sauce thick, whisk in 1 tablespoon of cornstarch at a time until the desired thickness is achieved.
Simmer the sauce for 15 minutes, or until it has thickened.
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro leaves
This sauce will last in the fridge for up to 2 weeks.
To make the enchilada sauce, you will need the following ingredients: