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.
Yes, yes, you're right. Enchiladas just got better!
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:
1 Tablespoon olive oil
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!