One of our favorite meals is enchiladas. When we discovered my daughter’s dairy and wheat allergies we initially thought our enchilada days were over. After a few years of experimenting with different foods, we thought we would give enchiladas a try again.
Enchiladas are customarily made with flour tortillas so we tried gluten-free tortillas at first. When cooked, most of the gluten-free flour tortillas we tried just turned to paste. After trying to use less sauce and making other changes we gave up on the gluten-free flour tortillas.
Just when we were about to give up completely, we thought we would give it one last try with corn tortillas instead, and they worked beautifully. Because the corn tortillas come frozen and they are rigid, they cannot be bent and stuffed with beans and other delicious ingredients, so we decided to try to make a casserole instead.
I went back to my Italian roots and replicated the architecture of a lasagna. When making an enchilada casserole it is important to make sure the corn tortillas are covered with enchilada sauce so that they soften and don’t become hub caps. If you look at the picture here you can see the different layers.
After we layer all of the ingredients, we then top the casserole with some extra green chilies, black olives and cheese to create a crust, much like the top of a lasagna.
I know that some recipe websites have recipes with precise measurements, but I do not feel like this applies to this recipe. For example, if you like your enchiladas cheesy, then add extra cheese. If you like your enchiladas on the drier side, then use less enchilada sauce. If you like your enchiladas vegetarian then skip the meat.
The important thing is having all of the ingredients and then cooking your enchiladas fully so that the cheese melts and the corn tortillas absorb a good amount of the enchilada sauce. We cook ours at 375 degrees for about 30 minutes, or until it’s bubbling and the cheese at the top is melted. Also, no matter how much you want to dive right in, wait at least 10-15 minutes for the enchiladas to cool.
List of ingredients:
- 2 jars of Whole Foods – 365 Organic Red Enchilada Sauce
Note: If you like your enchiladas on the drier side then use less enchilada sauce.
Note: I found that shredding the block cheese worked better than using the bags of shreds. The cheese melts better and the consistency is much better. I have tried to use the daiya shredded cheese in bags and no matter how long I cooked it for it never melted.
- 1 bag of Food for Life Sprouted Corn Tortilla – The package does not explicitly say that they’re Gluten-free, but the ingredients are listed as, “Organic Sprouted Corn, Filtered Water, Sea Salt, Lime.”
- 2 small cans of green chilies – to taste
- 1 can of black olives slices or chopped – to taste
- 1 can of black beans
- 1 can of pinto beans
- 1 pound of ground meat of your liking (optional)