I have always loved enchiladas, especially cheese enchiladas. When I opted to go dairy free I wondered how I would be able to prepare one of my favorite meals in a way that my family would still enjoy them. Recently I buckled down and took on the challenge!
Here's the simple to make recipe!
Ingredients: 10 tortillas (wheat) - get the standard enchilada size versus the larger burrito or smaller snack sized tortillas that are available. Check you label as some tortillas contain whey.
Sauce Ingredients: 1 14.5 oz can diced tomatoes 1/2 cup pureed carrots 2 Tbl chili powder 1 tsp garlic
Put all ingredients into a food processor and puree.
Filling Ingredients: 1 cup diced chicken 1/2 cup pureed sweet potato 1 cup non-dairy cheese (read the label closely as some dairy cheese alternatives are just lactose free and have whey or other dairy proteins in the cheese) 12 oz soft tofu 2 tsp parsley 1 tsp cilantro 1/4 tsp black pepper 1 Tbl flaxseed meal
Mix all ingredients together in a medium sized bowl.
Assembly Steps: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9x13 glass baking dish. Add 1/4 of the sauce and spread over the bottom. Place 1/4 cup of filling into the center of each tortilla, roll, and place seam side down into the baking dish. You will be squeezing the final tortillas in. Once all the tortillas have been rolled, top them with the sauce. Bake at 350 until warm and bubbly.
Mom time-saving tip! These can be made ahead of time and stored in the fridge until dinner time. Just bake them a bit longer.
Daily Gratitude: I am thankful for pumpkins. Daily Affirmation: I have the courage to do what is right.