When my Beloved went gluten free again, I could no longer use my favorite green enchilada sauce from a can. Wheat flour was in it. There are gluten free enchilada sauces out there but you pay a pretty penny and my Beloved would rather not have chicken broth. Vegetable broth is good but not chicken. I decided I needed to try to make green enchilada sauce. It is actually quite easy. There was not anything difficult about it so then I had to wonder why I wished to use the can stuff. Just a sigh.....
Vegetarian Gluten Free Green Enchilada Sauce
1 onion, peeled and minced
1/4 cup olive oil
1/4 cup millet flour
2 cups vegetable broth
1 (4 ounce) can chopped green chile, drained
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 tomatilla diced (optional)
In a large pot, put the olive oil and heat over a medium high heat. Add the onion. Let the onion get brown. Mix in the millet flour. You want the millet flour to make a roux and not taste raw.
Add the vegetable broth. Mix until there are no lumps. Mix in the chiles, green onion, cilantro, and tomatilla. Let it cook for a few minutes and then blend.
It is really that simple. I made extra and put in jars for the freezer. Next time, I may add a head of roasted garlic. Yum!