That’s So Enchiladas
I absolutely love Mexican cuisine, but do not have many establishments near me that are safe me to enjoy. Do not worry, I got to Bar Taco as much as I possibly can, but sometimes I do not want tacos and I want enchiladas. I have not found anywhere near me that can make a high-quality enchiladas that is not only safe for me to eat and dairy free, so I decided to make it for myself. I want the recipe to be simple, but filled with flavor and high-quality, so of course I turned to the Siete products to help with that.
My pantry is typically filled with Siete products as I not only throughly enjoy them, but love to create with them. So do not be surprised that 62.5% of this recipe is made up of Siete products. I took these ingredients and utilized a recipe from my pre-celiac days to create the recipe below.
Ingredients:
1 pound of your choice of protein whether It is animal based or plant based - we love bison in our enchiladas!
1 Package Siete Mild or Spicy Taco Seasoning - depending on your tastebuds and how you much spice you like.
1 Jar of Siete's Red or Green Enchilada Sauce - depending on the amount of "heat" you like. Red is more sweet while green is a little more spicy!
1 Jar of Siete's Cashew Queso
1 Package Siete Almond or Cassava Tortillas - I have found that these two work the best, but the cassava tends to be the ones we buy for this recipe.
Avocado Oil
Dairy free and gluten free sour cream - I prefer to utilize Kitehill
OPTIONAL: Siete's Hot Sauce - I prefer to utilize their traditional hot sauce
Directions:
Heat oven to 350 degrees Fahrenheit.
In skillet, completely cook your choice of protein then add the taco seasoning and 1/3 C water. Mix it all together. Let the protein, spice and water cook for 3-5 minutes. Remove from heat to cool a little.
In another skillet, cook 6 of the tortillas on medium low heat - add a little bit of EVOO to skillet and cook each tortilla for 60s on each side. You do not want these to get too crispy or turn a color. I cook them to the point that it starts to barely show some change of color and have some bubbles on it.
The pan you’ll be cooking the enchiladas in [I utilize a Le Creuset 3.5 qt. Covered Rectangular Casserole] - put a little bit of EVOO at the bottom and spread around. Then add a layer of the enchilada sauce. Do not use the entire jar of sauce but I would say about half the jar.
Add protein into your warmed up tortillas, roll, and place in pan. Make to put the enchilada open side down aka where the tortilla folds over one another / you want the smooth up.
Top the enchiladas with a little bit of the queso [if you want or you can warm this up and top your enchiladas with it the end] then pour the rest of the enchilada sauce on top.
Cover the pan [with a lid or aluminum foil] and cook for 15-20 minutes. The sweet spot for me is 18.5 minutes.
Drizzle dairy free sour cream on top of the cooked enchiladas. You can also just smear the sour cream throughout the top of the enchiladas - I tend to do this a lot. Maybe even get crazy and make a design with it like you are a coffee barista but an enchilada barista.
Serve and enjoy!