Sunday, July 12, 2009

My Mama's Enchiladas (naturally gluten free)

My mom always made these enchiladas growing up and I love them! My recipe probably doesn't match hers exactly, but it is pretty close. I was pretty happy when I realized that they were easy to make gluten free, and even happier when I made them and my boys gobbled them up! My mom made them with ground beef when I was a kid, but I use ground turkey.

My Mama's Enchiladas

1 medium onion, diced fine

1 pound of lean ground turkey (not turkey breast!) or ground beef
1 15 oz. can of GF enchilada sauce (I usually use Rosarita, a ConAgra brand)
1 15 oz. can of refried beans (Rosarita again, usually green chile and lime, but any flavor will do)
1 small can of sliced black olives

about 12 GF corn tortillas (I usually use Great Value or Mission)

shredded cheddar cheese
pan spray
sour cream for garnish

Preheat oven to 350 degrees. Spray an 8x8 Pyrex casserole dish or similar pan. Brown the ground meat with the onion until the meat is no longer pink and the onion is soft. Drain the meat if necessary. In a mixing bowl combine the meat, refried beans, olives, 1/3 c. of enchilada sauce. Stir to combine. Lightly (!) spray each tortilla and pile them up on a plate, cover with a damp microwave safe paper towel, and cook on high in the microwave for 30-60 seconds until pile is warmed through. (This helps keep the tortillas from cracking.) Pour about 1/2 cup of enchilada sauce in the bottom of your pan and spread it around. Let tortillas cool until you can handle them and then fill with about a 1/3 -1/2 cup of filling. Roll up the tortillas and fill the pan. (I usually do a row of 8 or so across, 2 along the side and a funny little square one in the corner.) Pour the rest of the enchilada sauce over the top of the enchiladas. Cover with tinfoil and heat in the oven until warm and bubbly. Remove tinfoil and top with cheese. Return to oven long enough to melt the cheese. Serve with sour cream.

You can also cook these in the microwave. If I'm in a hurry or if I don't want to heat up the house by turning on the oven I often do. The only difference that I can tell is that the edges get a little crunchy in the oven, but not in the microwave. Skip the tinfoil, cover with a microwave-proof paper towel, heat through until bubbly, top with cheese and heat through just long enough to melt the cheese.

It should be fairly easy to find gluten free ingredients for this recipe. I've listed a few of the brands that I use above, check the labels before you use them. I called ConAgra and they told me they label for gluten and the beans and enchilada sauce are gluten free.