Wednesday, November 30, 2016

What's for Dinner Tonight?{Gluten and Dairy Free} Enchiladas

I love these enchiladas. The sauce takes just a little time, but makes a double batch so you can freeze half of it for another night. You will thank yourself when you discover it's all ready to go! I am posting this on Allergy-free Wednesdays here. They have great recipes shared! I hope you get to take a look! For vegan options you can put black beans, rice, corn, and/or green chilis inside instead.

Enchilada Sauce

1 TBS olive oil
1 TBS garlic powder (or 2 cloves garlic crushed)
1 TBS onion powder (or 1/2 onion chopped)
1 TBS cumin
2 TBS mild chili powder
4 TBS gluten free flour (I use a gluten free mix here, or garbanzo)
4 cups chicken broth
1 (8 oz) can tomato sauce (I use a small can of tomato paste plus 1 can water)
salt to taste

1. Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2. Slowly add the chicken broth and tomato sauce and cook and stir until thickened. (15 or so minutes). Add salt to taste.
This makes a double batch of sauce. Label and freeze half of it.

Other ingredients:
Shredded cooked chicken
diced avocado
chopped green onion
chopped red pepper
chopped tomatoes
daiya cheese
brown rice tortillas
dairy free sour cream (Tofutti, Vegenaise, or  So Delicious Coconut yogurt).
(green salsa is dynamite on this!)
black olives

Pour some of the sauce in the bottom of the 9 x 11 pan to make a thin layer. I take Trader Joe's or Food for Life tortillas, and freeze them in the freezer. Take tortillas out one by one and dip them in the hot enchilada sauce for 5 seconds (holding on to the top outside of the sauce with your fingers). Take them out and lay them in the pan.Put 1/2 cup of cooked shredded chicken down the middle. Roll them up with the seams down. Repeat until you have a pan full of enchiladas. Sprinkle with daiya cheese and chopped olives (if desired). Baked at 450F until warmed through. (15 minutes or so) and "cheese" is melted. While it is cooking I shred the lettuce, chop tomatoes, chop green onions, chop cilantro, cut avocado into chunks, and make guacamole (combining smashed avocados with some salsa in a ratio of 2/3 avacado to 1/3 salsa). We also like to put diced red peppers on top. Serve the enchilada with piled toppings on top. I like to use vegenaise instead of sour cream on top.

Since half of this is frozen, it means  you have an easy dinner just waiting to happen. I put the frozen tortillas in the freezer and heat them from frozen so they are ready to go. I make my own chicken broth in the crockpot (go here) and then freeze the chicken in two portions. I thaw one of the portions and the sauce. . . . walla! Dinner in no time!

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