Recipe: Enchiladas With A “Spiced-Up” Red Pepper Sauce

Pin It

Recipe: Enchiladas With A “Spiced-Up” Red Pepper Sauce
{gluten/soy/corn/potato/tomato/egg/lactose free with a dairy-free option}

Mexican is something that I definitely miss with my allergies since no gluten/corn/tomato make it pretty hard to eat it. I decided to “spice-up” my red pepper sauce and test this new recipe out using rice paper (I have yet to find other tortillas that are completely allergy-free for me).

Ingredients:
2 lbs ground beef (or pork, turkey, or veggies)
1 onion
4 red peppers
1 jalapeno pepper
3-4 cloves of garlic
1 tablespoon + 1 tablespoon cumin
1/2 tablespoon + 1/2 tablespoon garlic powder
1 teaspoon + 1 teaspoon black pepper
1 tablespoon + 1 tablespoon chili powder
2 tablespoons gluten-free flour or starch (I used brown rice flour)
8 oz cheddar cheese (I used rice shreds. Feel free to use unpasteurized, Daiya, etc)
10 (ish) pieces or rice paper or tortillas
Optional – Beans of any kind

Making It:

  1. Cook meat and season with 1 tablespoon cumin, 1/2 tablespoon garlic powder, 1 teaspoon black pepper, and 1 tablespoon chili powder.
  2. Put onion, red peppers, jalapeno pepper, and garlic cloves in the food processor. Process until it has a sauce consistency.
  3. Transfer your sauce to the stove, season with 1 tablespoon cumin, 1/2 tablespoon garlic powder, 1 teaspoon black pepper, and 1 tablespoon chili powder. Add in flour or starch. Stir until slightly thickened.
  4. In each rice paper/tortilla put two scoops of meat and one scoop of sauce. Also put in a scoop of beans, if using. Lay in a baking dish
  5. Top each one with a few scoops of sauce and cheese.
  6. Bake on 375 for 25-30 minutes. Then broil for a few minutes until the cheese is bubbly.

The only thing I didn’t like about this recipe is that the bottom of the rice paper came apart slightly after it was cooked. It still tasted good, though.

Speak Your Mind

*

CommentLuv badge