Enchilada Sauce #1 (Gluten-Free)

This recipe comes to us from Phyllis Chinn.
1 tablespoon potato starch
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon minced onion
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon sugar
1/8 teaspoon pepper
Combine all ingredients in a small bowl. Add spices and seasonings and ¾ cup water to 1 pound browned ground meat. Bring to boil, cook 7-10 min., stirring occasionally. Makes filling for 12 tacos (about 3 Tbsp) each.

This recipe comes to us from Diane Wilson.
2 large chicken breast halves, cooked and shredded
2 Tablespoons lime juice
1 medium onion, chopped
1 medium red pepper, sliced
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cumin
2 tablespoons vegetable oil
4 oz. Monterey Jack cheese with jalapeno peppers
2 tablespoons chopped dry cilantro
gluten-free flour or corn tortillas
In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.
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This recipe comes to us from Valeri Wells.
Ingredients:
6 chicken hindquarters
2 cans gluten-free tomato sauce
Chili powder (one or two heaping tablespoons)
Salt
Jumbo hard corn taco shells
Lettuce, chopped
Fresh tomatoes, chopped
Grated cheddar or jack cheese
Directions:
Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.
Put chicken meat in an appropriate sized dish & add enough of the cooking liquid to almost cover the meat. Heat taco shells in 350F oven for 5 minutes. Fill with meat, lettuce, tomatoes...

I love enchiladas. I love cheese enchiladas, chicken enchiladas, beef enchiladas. I love green enchiladas, I love red enchiladas. I love them rolled, I love them stacked.
The key to great enchiladas lies in the sauce, and good enchilada sauce can be a labor of love. One shortcut is to use enchilada sauce from a can.
The problem with many store-bought sauces is that they are made with wheat flour, and thus contain gluten. Many recipes also use flour to thicken the sauce. There are ways around that, of course, but I've experimented over the last months and found a great way to make delicious, authentic, and fairly quick enchilada sauce with no flour.
Here's a recipe for a tasty, delicious red chili enchiladas that will have your family and friends wondering how you came to master...