I have missed cheese! It’s really such a glorious food. Having children with food allergies has made things like enchiladas, lasagna, and pretty much any casserole an infrequent occurrence. For the most part, this has been a good thing. We eat lots of fruit, veggies (though still not as many as we should!), meats, and wheat-free grains. Meal preparation can be challenging, but definitely doable.
Recently however, my husband was diagnosed with gout, which essentially means that he needs to avoid meat to keep undesirable symptoms at bay. So, as much as I’d like to be able to cook one meal for my whole family I’m finding the dietary restrictions pretty difficult to work around.
Much of the time, I now make separate meals for my loved ones. As hard as that can be on a daily basis, it is rather nice to eat cheese again! And these enchiladas are super simple to throw together. Perfect for an easy (meatless!) weeknight meal. Well, I suppose cereal is technically easier but at least these enchiladas will argue that you put forth some effort. With very tasty results, I might add.
If any of you have experience cooking meals that are free of meat, wheat, dairy, eggs, peanuts, and tree nuts, please feel free to chime in. Any tips or tricks would be appreciated! In the meantime some of us will be enjoying these delicious enchiladas.
| Cheese and Green Chile Enchiladas |
- 3 3/4 cups monterey jack cheese, shredded
- 2 4-ounce cans diced green chiles, drained
- 1 cup mexican crema (or sour cream)
- 1 small yellow onion, grated
- 2 cloves garlic, finely chopped
- 1 tsp. ground cumin
- 1/2 cup salsa
- 10 medium flour tortillas
- desired toppings: jalapeno, red onion, green onion, cilantro
- Preheat the oven to 425 degrees.
- In a medium bowl combine the cheese, chiles, crema, onion, garlic, and cumin.
- Dollop a few tablespoons of filling into each tortilla, rolling and placing into a 9X13 baking pan.
- Stir a half cup of salsa into the remaining filling and spread over enchiladas.
- Bake for 15 minutes, or until golden.
- Top with desired toppings and serve.
adapted from Rachael Ray
{ 6 comments… read them below or add one }
Hey maybe I missed it. But when do we put the cheese in the original mixture or do you just put it on top??
I wanna try this and I was’nt sure – it looks delicious.
Christine
Wow, it definitely sounds like you have your cooking challenges set out for you! I like your positive attitude though, and I’m sure EVERYONE eats well! These look delicious…cheese would probably be the hardest thing in my books to give up.
Oops! Thanks for pointing that out Christine:-) The cheese goes in with the filling, I just updated the recipe.
Thanks Anna! It does get discouraging sometimes but I try to focus on the things we can eat vs. the things we can’t. Cheese is pretty wonderful:-)
Looks great! How many servings does this make? I’d love to try it but I just cook for myself mostly and try to make meals that don’t overwhelm me with leftovers, so knowing how many people this could feed would definitely help me adjust measurements where necessary
This recipe makes 10 enchiladas Lisa….give or take a couple depending on how full you fill them.