This is great hangover food FYIFor the sauce
1/4 cup vegetable oil
2 tablespoons gluten free flour
1/4 cup New Mexico or California chili powder
1 8oz can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
JF Universal Salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season with JF Universal Salt
Recipe adapted from allrecipes
To make enchiladas
12 corn tortillas
10-18 eggs (10 Enchiladas I use 18 eggs)
1 tablespoon canola oil
6 scallions sliced thin
A handful of chopped cilantro
2 jalapeños deseeded and diced fine
2 tomatoes deseeded and diced fine
2 cups grated Colby jack cheese
2 avocados chopped or my guacamole (see recipe on website)
Fresh pico de gallo
In a large bowl using a whisk the eggs until fluffy, and set aside.
Heat the canola oil in a large sauté pan on medium. Sauté the scallion and jalapeño till softened. Pour scrambled eggs over veggies. Turn to medium-low and scramble the eggs till still soft. Fold in tomatoes. Turn off heat and set aside.
Heat each tortilla over a gas flame or in a large clean sauté pan till softened.
Pour enchilada sauce into a shallow flat pan (brownie pans work great). Working one tortilla at a time place tortilla in sauce and flip, overcoating each side with enchilada sauce, this is messy but an important step, then place the tortilla on a plate and fill it with the scrambled egg mixture. Sprinkle with grated cheese, wrap tortilla and place fold side down in a large baking dish, 18 x 9 works well.
Repeat until the dish is full or to desired serving amount, a full dish helps hold the enchiladas in place.
Pour remaining sauce on top of Enchiladas and sprinkle with cheese. Bake at 350 for approx 15 min, just until warmed.
Serve with guacamole or chopped avocado and pico de gallo