New year, new recipe attempts here in my kitchen. How have I never made enchiladas before? Ummm probably because I had a fear of the unknown. But after much research over the past few days I boiled it down to this… enchiladas are very similar to Italian stuffed shells or lasagna in concept. Stuffing, layering and topping with cheese. Pretty simple.
I made two batches of enchiladas – one with flour tortillas and one with a gluten free version. I know, typically corn tortillas are used but I wanted to avoid the whole dipping the tortilla in sauce and praying that the corn didn’t crack and fall apart. I’m all about easy and functional recipes. One tray will go off to my client and we will have the df/gf version for dinner tonight. In fact, ours is in the oven baking as I’m typing this.
This recipe, as are many non-baking, savory food recipes – easily adaptable to add in or delete ingredients you have on hand/love/hate. Plus if you wish to not make your own enchilada sauce – many versions are on the market saving you a step in the process. Next time I need to add more roasted poblanos as a mental note.
An update: I’ve now made 3 separate trays of these for my family this week per requests. Definitely a hit! 🙂
— Knead to Cook