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Thanks for the great response everyone!

2 people said McCormick's packets
1 person said El Ranchito
1 person said La Victoria
another person sent her daughter's website and e-mail:
www.Glutenfreeda.com

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Other people sent the following recipes, Have fun cooking guys!

This recipe comes from the main dish section of www.gfutah.org/cookbook
.

Feel free to post it.

1) ENCHILADAS
Amber Lee

3 (8 ounce) cans tomato sauce
1 Tbsp chili powder
2 tsp onion powder
1/4 tsp oregano
1/2 tsp salt
16 ounce mild cheddar cheese, grated
12 corn tortillas
1/4 cup oil

1.  Mix tomato sauce with seasonings. Pour 1 cup of sauce over the
bottom of a 9x13-inch baking dish.

2.  Pour the rest of the sauce into a shallow bowl.

3.  In a frying pan with hot oil, heat both sides of each tortilla to
soften.

4.  Take one tortilla. Dip both sides into the bowl of tomato sauce.
Then set the tortilla on a plate. Fill the tortilla with 1/4 cup grated
cheese, roll and place seam side down in the baking dish. Repeat
procedure with the other tortillas.

5.  Pour remaining sauce over rolled tortillas. Top with remaining 1 cup
of grated cheese. Bake at 350 F for 15 to 20 minutes until cheese
bubbles.

Makes 12 enchiladas.


2) Enchiladas
Place 10 to 12 whole dried ancho or pasilla chiles on a baking sheet and
toast in a 400 degree oven until fragrant (3 to 5 minutes).  Remove and let
cool.  Discard stems and seeds;  place in a bowl and cover with 3 cups
of chicken broth (preferably homemade but any GF chicken broth will do).
Let stand for 1 hour.

Whirl chiles in a blender with about a half cup of the chicken broth.
After they have been chopped in the blender, add remaining broth; 1/4
cup tomato sauce or tomato paste (again, make sure these are GF); 1 or 2
gloves of garlic, minced or pressed; 1/4 cup canola oil;  1/2 teaspoon
salt; 1 teaspoon dry oregano leaves;  and 1/4 teaspoon cumin.  Blend
until smooth.  Pour into a pan and simmer, uncovered, stirring
occasionally, for at least 10 minutes.  Keep warm until served.  If made
ahead, cool, cover and refrigerate for up to a week; freeze for longer
storage.  Reheat before using.  Makes 3 1/2 cups.


3) ENCHILADA SAUCE MIX

2 c. GF flour mix (use a mix containing sweet rice or glutinous flour)
1 Tbsp. salt
1/2 c. GF ground chili powder
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. red pepper

Mix all ingredients together. Store in cool place or in
freezer.

To use: Mix 1 cup mix and 1 quart of water, cook over
medium heat until thick.


4) ENCHILADA SAUCE

2 1/2 Tbsp. oil
2 1/2 Tbsp. GF chili powder
1 1/2 Tbsp. GF flour mix or cornstarch or sweet rice flour
2 1/2 c. water
salt to taste

Mix all ingredients until thick. For approximately 12
corn tortillas.

5) ENCHILADA SAUCE

3 c. shortening
3 c. GF flour mix or 2 c. of cornstarch
12 Tbsp. paprika
6 tsp. brown sugar
12 Tbsp. salt
6 tsp. pepper
12 Tbsp. GF chili powder
6 Tbsp. comino (have to check GF status, dont know this ingredient)
6 Tbsp. garlic powder
24 c. cold water
1/2 c. tomato sauce

Make paste of shortening and flour. Brown slightly, stirring
constantly. Add remaining dry ingredients, stirring constantly. Add
water and stir until lumps are dissolved. Add tomato sauce. Simmer
for 15 to 20 minutes. Dip tortilla in sauce before adding filling.
This makes a lot. You can cut recipe in half for home use.

6) ENCHILADA SAUCE

2 qt. boiling water
2 to 3 Tbsp. GF red chili powder
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. GF vinegar
1 tsp. cinnamon
1/2 tsp. garlic powder
2 cans tomato sauce
4 Tbsp. GF flour mix or cornstarch

Bring all ingredients to boil. Thicken with 4 table-
spoons flour and enough water for a medium paste. Use for
enchiladas rolled or flat.