"This helps the sauce get just a little bit of a thicker consistency and makes it not too watery. She mixes in the flour well to eliminate any raw bits, then adds in the liquid. This hack can be, presumably, used for any enchilada sauce recipe, as it's sure to thicken everything up and leave you with a sauce that doesn't make your tortillas too soggy."
"If you're cooking up a gluten-free enchilada recipe, you can use another starch like cornstarch or tapioca starch for your recipe. It's important to note that the properties of different starches vary, so you'll want to do your research before you try to swap a more concentrated starch for flour."
"Once you've pureed your sauce and return it to the stove, you may want to cook it for a bit longer to help it thicken up, or add a bit of liquid to thin it out. If you need to make it much thicker and don't want to risk overcooking it, you could try adding a cornstarch slurry."
Enchiladas benefit from improved sauce texture by incorporating flour into the base mixture of sautéed onions, bell peppers, and spices before adding liquids. This technique thickens the sauce and prevents it from becoming too watery, which can make tortillas soggy. The flour should be mixed thoroughly to eliminate raw bits. For gluten-free versions, cornstarch or tapioca starch serve as alternatives, though different starches have varying properties requiring research before substitution. Additional thickening methods include extended cooking time or cornstarch slurry for significant thickness without overcooking.
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