Monday, March 06, 2006

Enchilada Sauce

Does your family go through phases of favorite foods? Mine does! This week-end we had enchiladas twice! Once at home and once at a Mexican restaurant. There are probably more than a dozen ways to make enchiladas, but each is tasty and good! Here's my recipe for enchilada sauce. Enjoy!

Enchilada Sauce

3 Tbsp. olive oil
1 Tbsp. flour*
1/4 cup chili powder
2 cups water
3 Tbsp. McKay's Chicken-style seasoning
10 oz. tomato paste
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt

*Since we use gluten-free flours for family meals, I used sorghum flour and it worked great; garbanzo bean flour or cornstarch would also work well in this recipe.

Blend together the olive oil and flour. Add seasonings. Stir in water and mix until smooth. Heat and add tomato paste. Stir until bubbly and thickened.

To create enchiladas: in a casserole dish, layer corn tortillas, pinto beans, brown rice, onions, garlic, corn, green chilies, olives, and crumbled tofu. Heat in oven until bubbly. Serve with salad and enjoy!

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