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    Scott Adams

    Enchilada Sauce (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Phyllis Chinn.

    Makes about 3½ cups.



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    3 tbsp. vegetable oil
    1 medium-sized onion, chopped
    3 cloves garlic, minced
    2 tbsp. gluten-free all purpose flour
    1 (4-oz.) can mild green chilies, chopped
    1 (14½-oz.) can diced tomatoes
    1 c. chicken broth
    1 teaspoon chili powder, preferably Ancho chili powder
    1 teaspoon salt, or more to taste

    In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well-softened, about 5 minutes. Stir in the garlic and sauté for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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