I'm crazy for my new tortilla recipe. First I used it to make wraps , then fajitas, and now these yum-o enchiladas with nacho cheese sauce from the cookbook, Go Dairy Free.
They were really easy because I had the chicken leftover from the day before, so all that was left was to make the tortillas and cheese sauce.
First I shred the leftover cooked chicken—About 3.5 cups.
Then I mixed in a bowl:
1/3 cup salsa (I used gluten-free green chili sauce)
3 tbs tomato paste
3/4 tsp sea salt
1/4 tsp garlic powder
I added the tomato & green chili sauce to the shredded chicken and set it aside.
Next I made the: tortillas
I added a few spoonfuls of the chicken mixture to the tortillas, and secured them with a toothpick. Then I put them in a pre-heated pan over medium heat with a little oil:
I browned three sides slightly (I didn't brown the toothpick side). Then I put them in the oven (at only 200 degrees), in a ceramic dish with a lid, to stay warm while I made the sauce. I kept the toothpicks in until I was ready to serve them.
I used Alisa's nacho cheese sauce (from page 170) in her cookbook, Go Dairy Free. I omitted the nutritional yeast and pimientos from the sauce, but otherwise didn't change a thing. It's an excellent recipe. When Andy came up from his office for dinner, he took a spoonful of sauce and said, "This isn't dairy?! How'd you do that?!"
This is the first "cheese" I've made from the book. I think the book is worth buying just for this one recipe, as well as all of the information on dairy in the first half of the book. I keep it by my bed and enjoy reading it often.
When the nacho sauce was done (it's really simple to make, by the way) I just place the enchiladas on our plates (I made 6 total), topped them with extra salsa, and the nacho sauce, and put them on the table. I set the tomatoes and sliced olives on the table for everyone to serve themselves.
Dinner was eaten up in no time. Happy mama :-)
PS Check out Shirley's review of Go Dairy Free by clicking here!