If you've ever been to St. George, Utah, then you've likely eaten enchiladas at a place called, Paula's. My dad grew up there and spent 20 years trying to de-code the recipe for those delicious enchiladas, since Paula would not give out the recipe. After he finally cracked the recipe, he modified it and made it gluten-free. I have gone one step further and made it dairy-free as well. You might not know it, but a traditional enchilada is made with a corn tortilla, so gluten-freers can sometimes eat them relatively safely in authentic Mexican restaurants. Enjoy these super, fantastic enchiladas.
Level of Difficulty: Emily
2 1/2 cups cold water
5 Tbsp. corn starch
3 Tbsp. dairy-free vegetable spread (fake butter)
3/4 cups tomato sauce
2 Tbsp. chili powder
2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. cumin
1 lb. ground beef, turkey, or chicken
3 Tbsp. onion flakes or 1 small onion, chopped
1 lb. rice or soy cheese, shredded
1 can refried black beans
12 soft corn tortillas
Dissolve the cornstarch in the cold water. Bring to a boil over high heat, stirring constantly to avoid lumping. Add the dairy-free vegetable spread (fake-butter), tomato sauce, and spices. Mix thoroughly until everything is dissolved, then simmer.
Saute the ground meat with the chopped onions. Add salt, pepper, and extra garlic powder to taste, if desired. Drain, and mix just enough sauce to keep moist.
In a large casserole dish, coat the bottom of the dish with sauce. Microwave tortillas wrapped in a paper towel for about 15 seconds to make pliable. Moisten one side of the tortilla with the sauce. Add beans, meat, cheese to the center, roll and place seam down in casserole dish. After dish has been filled, evenly coat remaining sauce on top and sprinkle with cheese. Bake at 350F for 30 minutes.
2 comments:
How come I feel like I have just won the lottery? I think you, your dad and your chef cousin need to collaborate on a cookbook and autograph a copy for me.
They look delicious!!
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