n about 5 minutes, you can make a Mexican restaurant quality sauce to go with your favorite enchiladas or other dishes.
Ingredients
1can28-ounce Las Palmas Mild Enchilada Sauce
2 quartsgluten free chicken broth(or beef) homemade or Organic Low-Sodium Better Than Bouillon in the U.S.
1/4cuparrowroot powder/flour/starchor your favorite starch
1/4cupbrown rice flour
Saltto taste
Stevia or sugarto taste
Instructions
To a saucepan, add the enchilada sauce, and broth.
In a separate container, combine the arrowroot and brown rice flours. Add a little broth to create a slurry/runny mixture. (It's okay if you add too much because you can always boil the sauce longer to make it thick again.) Pour the mixture into the piping hot sauce, whisking constantly as you add it.
Bring the sauce back to a boil, stirring constantly. Lower heat to medium, continue to stir 1-2 minutes. Remove from heat and allow to rest about 5 minutes to soften the rice flour. Thin with additional broth as necessary.
Season with salt and sweetener of choice, as desired.
Use this sauce to make enchiladas, soup, or add to rice, shredded meat or poultry, or as a sauce for meat and vegetables. You can even mix a little with mayonnaise and a tiny bit of water to use as a dressing for salads. My favorite use is to make Mexican pizza!
If the sauce thickens too much before you use it, heat it up and thin with additional broth as needed.