Saturday, February 4, 2012

Easy Enchiladas

Given up on the easy, economical dishes you love because you can't have gluten or cheese?

Those worries are over.

If you cannot have gluten, buy yourself a package of corn tortillas.

There are also many gluten free varieties of flour tortillas, with these being my favorite:

If you have dairy allergies, you will also want to buy yourself a package of this wonderful cheese:

You will also need salsa. I usually use my own homemade, but there are gluten free prepared varieties available at your local grocery as well. These would include some varieties of Pace, La Victoria and Newman's Own. (Don't neglect to read the ingredients or call the 1-800 number on the jar if in doubt. I make my calls right there in the store if I'm not sure about its gluten free status.)

A pound or two of ground beef (depending on the size of your family, or how meaty you want your enchiladas), browned and seasoned to your taste will be your next ingredient.

If you can partake of soy, then you can also purchase this wonderful sour cream:
Next, you will need a 9x13 dish and some cooking spray.

And now we're ready to roll.

Only we're not rolling.

We're layering.

Yes, yes, you're right. Enchiladas just got better!

Easy Enchiladas

Spray a 9x13 dish with cooking spray. Preheat oven to 375*.

Place one layer of tortillas on the bottom of the dish.
Next, spoon on a small layer of salsa.
Now add a layer of cooked ground beef.
And then finish with a thin layer of Daiya cheese. (Daiya goes a long way. Besides, it's expensive!)

And then start all over until you have filled your pan with layers.

Top with salsa and Daiya. Spray a section of foil with cooking spray, and cover enchiladas. This will prevent your tortillas from drying out and curling. Bake at 375* for 30 minutes or until cheese is hot and bubbly.

If desired, before baking, pour enchilada sauce over the top. But whatever you do, DO NOT buy the enchilada sauce from the grocery! It all contains wheat. You may be able to find a gluten/dairy free variety at a specialty store, but the recipe below is quick and cheap:

Enchilada Sauce

 1 Tablespoon olive oil

 1 to 2 cloves garlic, minced

 1/2 teaspoon onion  powder

 2 to 2 1/2 teaspoons chili powder

 1/2 teaspoon dried basil, crushed

 1/8 teaspoon ground black pepper

 1/4 teaspoon salt

 1/4 teaspoon ground cumin

 1 medium can (approx. 12 oz) tomato paste

2 Tablespoons red cooking wine (the alcohol evaporates, and is essential to full flavor. However, you can leave this out if you don't feel comfortable using it).

1 cup water

Heat the oil in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Add the spices, paste and cooking wine. Mix all together and then stir in the water (if too thick, add a little more water. If too thin, add more paste). Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

If possible, top with your choice of sour cream and serve with a side salad.

This recipe can also be baked in a crock pot on low for 6 hours or high for no more than 3 or 4 hours.

Currently sharing this post with The Tasty Alternative. Check them out!

Happy Layering!


Brothersuperior said...

We noticed at the store that any of the yellow corn taco shells had bad for you ingredients that nobody wants.

The Freak Food Gourmet said...

There are some of the corn tortilla varieties that are simply corn, lime, water and maybe one more harmless ingredient. You should be able to find those at Whole Foods (we find them at the local Winco here).

Michelle "Micki" Risner said...

I am so glad I found your blog! I am recently free of all of the above and your recipes are awesome! I can't wait to try them. Also you have specific products mentioned and that is a BIG help to me. I recently found another blog that had recommended product so I went and purchased those items and I have not been disappointed. I have tried several of what you mentioned but there are a few I can't wait to try. It is so nice not having to read the labels when others have already done it for you. Thanks. I hope you don't mind but I pinned a couple of things to my board on Pinterest. You can check it out here:

The Freak Food Gourmet said...

Wow! Thank you for the compliment! My goal is to be a help and if that's what I have been for you, it makes me smile. =)

Michelle @ The Willing Cook said...

We have not had enchiladas for years because of dairy allergies. With Daiya, that makes it all possible again. I might have to give this a try after all these years. Thanks for the inspiration! Thank you also for sharing it this week at Allergy-Free Wednesdays. We hope to see you back again next week.
~Michelle, AFW Hostess

The Freak Food Gourmet said...

Thank you!!!