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    Scott Adams

    Enchiladas with Red or Green (Verde) Sauce (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Makes 8-12 enchiladas

    Recipe for Green (Verde) Sauce:
    Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color.



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    Recipe for Red Enchilada Sauce:
    1 cup chopped onions
    2 cups canned tomatoes
    1 - 8 ounce can tomato sauce
    2 garlic cloves, minced
    Pinch of cayenne pepper
    10 drops hot sauce (Tabasco)
    ½ tablespoon plus 1 tsp. chili powder
    1 tablespoon honey
    ¼ teaspoon cumin

    Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes.

    To make the Enchiladas:
    Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.

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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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