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little d

Cheese Sauce For Enchiladas

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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

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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

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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.

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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

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Enchiladas are my weakness thanks for the recipe! :P

lovelove

sickchick

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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

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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

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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.

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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!

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