30 MINUTE- GLUTEN FREE ENCHILADAS AND SAUCE
(30 minute meal)
By Toni Flynn
4 tablespoons olive oil (can use 5 T. butter for a richer flavor)
3 3/4 tablespoons Cassava flour
8 tablespoons chili powder
2 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
5 cups broth (chicken or vegetable)
4 tablespoons tomato paste
Heat the olive oil or butter in a small to medium pot over medium-high heat.
Add the flour and whisk together for 1 minute.
Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds. It will look like big clumps.
Slowly pour in one half broth while whisking constantly to make sure no big lumps form. Por in the rest and continue whisking.
Add the tomato paste and whisk the enchilada sauce until completely smooth.
Bring to a simmer for 10 minutes, remove from heat, and serve. It can be made the day before for a smoother taste. It can be refrigerated for 3-4 days.
2 cups cooked shredded chicken, beef or black beans (cheese or beef can be substituted)
3 cups enchilada sauce, divided
8 gluten free tortillas or Gusto Brazil All Purpose Dough tortillas (warmed)
3 cups shredded Mexican-blend cheese, divided
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
1) Preheat oven to 350ºF.
2) In a large bowl, combine cooked shredded chicken (or beef or beans) with ¾ to 1 cup enchilada sauce. Season with salt and pepper to taste.
3) Warm the tortillas so that they are warm and pliable. If you are using Gusto dough, defrost rolls and rollout and cook according to directions.
4) Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and about 1/8 cup of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.
5) Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.
6) Bake for 20 minutes, until cheese is melted and bubbly. Add desired toppings.
WHEAT FLOUR VS CASSAVA FLOUR
Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.
1 ½ tablespoons
1/8 cup +1 tablespoon or 3 tablespoons
1/4 cup + 1 tablespoon
1/4 cup + 1/8 cup
1/2 cup + 1/8 cup
1/2 cup + 1 ½ tablespoon
3/4 cup + 2 table spoons
ORIGINAL RECIPE VS CASSAVA FLOUR
Original Recipe (Baking Soda or Baking Powder)
BAKING SODA OR BAKING POWDER
WHEN SUBSTITUTING CASSAVA FLOUR
IN BAKED GOOD
1 ½ teaspoons
1 ½ teaspoon
2 ½ to 3 teaspoons
3 ½ to 4 teaspoons