My sister, Violet, had really terrible hyperemesis gravidarum during pregnancy (dangerously bad puking) and joined a support group for women going through the same. One of the women in her group kept on lamenting the fact that she really wishes she would be able to eat enchiladas again, that that’s one thing she really, really missed during pregnancy, and my sister, Violet, had no clue what enchiladas even were. This lady taught my sister about the deliciousness of enchiladas, sharing with her her recipe for homemade enchilada sauce. Violet then passed that recipe on to me, which I modified to make it gluten free and cheaper.
This sauce can go on regular enchiladas, tortillas stuffed with meat, beans, lentils, or fish, then rolled, topped with enchilada sauce and cheese or vegan cheese sauce, then baked. You can also make layered enchiladas, which basically is like lasagna, just with layers of tortillas, enchilada sauce, cheese, and filling ingredients, then baked. To make mine gluten free, I use my grain free crepes in place of tortillas, but you can also use corn tortillas or homemade wheat tortillas if you don’t need it gluten free.
Homemade Enchilada Sauce Recipe
Ingredients:
1/2 cup oil
1-2 tablespoons cornstarch, potato starch, tapioca starch or 4 tablespoons wheat flour
1/2 cup chili powder (I use homemade chili powder)
1 cup tomato paste
2 cups water
1/2 teaspoon cumin
1/2 teaspoon garlic
1/2 teaspoon onion powder
Salt to taste
Instructions:
1. Mix everything together in a pan.
2. Heat up till thick.
Use as desired.
Ever eat enchiladas? If you make enchiladas at home, do you make your sauce or buy it? What do you put in yours if you make yours? What do you fill your enchiladas with? What do you use as tortillas?
Does this look like something you’d try?
