Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Cheese Sauce For Enchiladas


little d

Recommended Posts

little d Enthusiast

I need help I made cheese sauce to put onto my enchiladas, it was ok but it was really thick. I followed a reciept from some book and I don't think it was right, anyway my husband could tell the differance. I use a soup base it smelled like ramon noodles, rice flour and milk and put some grated cheese in it. At any rate I hope that there is someone here that can give suggestions for some normal as possible reciept to try. Thanks

donna

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

I don't know about on enchiladas but,

I don't bother with those cream soup recipies I just make a basic white sauce and add celery, mushrooms, cheese or whatever. However it is not as thick and may not substitute exactly in some recipies.

melt 2 Tb. butter in a saucepan

add 2 Tb Bob's all-purpose gluten-free flour

stir in 1 c. milk, add slowly and stir well to avoid lumps, when I first add the milk, I sometimes take it off the burner for a minute to slow down the cooking process and give me time to add the milk as it thickens quickly

continue cooking and stirring until thickened

add a dash of salt and a tiny dash of cayenne pepper(if making a cheese sauce-it helps bring out the flavor of the cheddar)

add about 1c. shredded cheddar or other cheese or combo of cheeses, the more you add, the cheesier it gets

if making a mushroom sauce, I saute onion in the butter before adding the flour, sometimes I add celery too, then I add dried sliced mushrooms after the sauce starts to thicken

I make it with mushrooms, onion, ham and parmesan a little black pepper and toss it with pasta for a quick supper

Link to comment
Share on other sites
NewGFMom Contributor

I've never used a cheese sauce with Enchiladas. I've always just baked them with fresh grated cheese on top. Any cheddar or mexican mix from the supermarket works if you want to get the pre-shredded stuff.

Bake them covered for the first 20 minutes. Then remove foil and bake for another 10 at around 400 degrees and they're perfect.

Trader Joes makes a gluten-free enchilada sauce. It's their "mexican" sauce. They come out really great.

Link to comment
Share on other sites
Yellow Rose Explorer

This is a real Mexican Enchilada Sauce

3 tbl chili powder, 3 tbl gluten free flour, 1 tsp cocoa powder or chocolate chips, 1/2 tsp garlic salt, 1 tsp each oregano, cumin, and cilantro, 3 cups water, 1 8oz can tomato sauce

Combine all dry ingredients in a small bowl, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce cook until mixture thickens. Use in your favorite enchilada recipe.

I usually put some of the sauce on the bottom of the pan. Put your corn tortillas in some hot oil for a few seconds to soften, dip in some of the sauce, add shredded cheese (colby, monteray jack, or cheddar) roll up and place in the pan. Pour the rest of the sauce on top and add more cheese and onions if you like. Bake at 400 until the cheese melts. Yum. Now I'm craving them and will have to make them for dinner tomorrow.

Enjoy,

Yellow Rose

Link to comment
Share on other sites
sickchick Community Regular

Enchiladas are my weakness thanks for the recipe! :P

lovelove

sickchick

Link to comment
Share on other sites
Yellow Rose Explorer
Enchiladas are my weakness thanks for the recipe! :P

lovelove

sickchick

Mexican food in general is my weakness and I also have a wonderful tortillia soup receipe if you or anyone else wants it.

Yellow Rose

Link to comment
Share on other sites
little d Enthusiast
I don't know about on enchiladas but,

I don't bother with those cream soup recipies I just make a basic white sauce and add celery, mushrooms, cheese or whatever. However it is not as thick and may not substitute exactly in some recipies.

melt 2 Tb. butter in a saucepan

add 2 Tb Bob's all-purpose gluten-free flour

stir in 1 c. milk, add slowly and stir well to avoid lumps, when I first add the milk, I sometimes take it off the burner for a minute to slow down the cooking process and give me time to add the milk as it thickens quickly

continue cooking and stirring until thickened

add a dash of salt and a tiny dash of cayenne pepper(if making a cheese sauce-it helps bring out the flavor of the cheddar)

add about 1c. shredded cheddar or other cheese or combo of cheeses, the more you add, the cheesier it gets

if making a mushroom sauce, I saute onion in the butter before adding the flour, sometimes I add celery too, then I add dried sliced mushrooms after the sauce starts to thicken

I make it with mushrooms, onion, ham and parmesan a little black pepper and toss it with pasta for a quick supper

Thank you ya'll!

does this receipt taste normal as possible, I will defaintly try this and everybody elses. I tired something new this last time that I made enchaladas I tired the cream soup reciept and it was just a mess I copied the receipt down and I guess that I did not follow it preciley and I got lost reading my own writing I don't know but I will give this a try.

donna

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

The recipie for the white or cheese sauce is a normal recipie, the same I've made for decades-just subbed the gluten-free flour. It tastes the same as it always has. The rest is my improvising.

Link to comment
Share on other sites
  • 10 months later...
toddzgrrl02 Explorer
This is a real Mexican Enchilada Sauce

Yellow Rose

Thanks for the recipe. I saved it and plan on trying it on our next menu. I make my own non-traditional version of enchiladas and will have to modify it anyway, so I think instead of modifying that, I am just going to find a new one that is gluten-free we can enjoy... this might be it!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
    • SuzanneL
      I've recently received a weak positive tTG, 6. For about six years, I've been sick almost everyday. I was told it was just my IBS. I have constant nausea. Sometimes after I eat, I have sharp, upper pain in my abdomen. I sometimes feel or vomit (bile) after eating. The doctor wanted me to try a stronger anti acid before doing an endoscopy. I'm just curious if these symptoms are pointing towards Celiac Disease? 
    • Scott Adams
      I'm sorry to hear about what you're going through. It must be really frustrating and uncomfortable. Have you talked to your healthcare provider about these sudden sweating episodes? It might be helpful to discuss this with them to rule out any other underlying issues or to see if there are specific strategies or treatments that can help manage this symptom. Additionally, staying hydrated and wearing breathable clothing may provide some relief. 
    • Scott Adams
      I am not sure where you are going, but we have articles in this section which may be helpful: https://www.celiac.com/celiac-disease/gluten-free-travel/ 
×
×
  • Create New...