Our family was craving hot Mexican food on a chilly winter’s evening.
I didn’t have any corn flour on hand to make the usual corn tortillas, nor did I have any canned tomatoes for the typical enchilada sauce. But with the following tortilla recipe, and a white sauce enchilada recipe, the results were delicious! (I did pick up a couple tomatoes from the grocery store to make a salsa, along with an avocado and natural black olives for toppings.)
(makes about 1 dozen small tortillas)
1/4 Cup Brown Rice Flour
1/4 Cup Tapioca Starch
1/4 Cup Brown Teff Flour
1/4 Cup Potato Starch
1/4 Cup White Rice Flour
1 tsp. Salt
1 1/2 tsp. Xanthan Gum
1 tsp. Baking Powder
1 1/2 Tbl. Oil (Grapeseed Oil or Melted Coconut Oil works well)
3/4 Cup Water (or as needed)
Using a stand mixer, combine all dry ingredients. Mix in oil. Then, gradually pour in water while the mixer is running, allowing a soft dough to form. (You don’t want a liquid batter!) Keep running the mixer until the dough is well-combined and manageable.
Take a piece of dough, and roll it into a ball in your hands. Then, in between two sheets of parchment or wax paper, roll out the dough, using a rolling pin, to form a flat, round tortilla. Cook the tortillas on a very hot griddle or cast iron pan, flipping halfway through, for about a minute. Repeat with the rest of the dough.
(Inspired by this Brown Rice Flour Tortilla recipe.)
For the enchiladas, I was inspired by this White Sauce Chicken Enchiladas recipe, I kept them frugal by using cooked lentils instead of chicken, homemade yogurt, and seasoned water instead of broth. (I love serving my family nutrient-rich homemade chicken broth, but the protein wasn’t needed in this recipe. We had soup the next day.)
We always seem to celebrate New Year’s with Mexican food, but the recipes have changed to have more healthy ingredients over the years. This one is full of real fats and dairy- no fake cheese sauce or preservatives!
Vegetarian White Sauce Enchiladas
1/4 cup Butter
1/4 Cup Gluten-Free Potato Flour- not starch (or Wheat Flour)
2 Cups Water
8 oz. Homemade Yogurt or Sour Cream
2 oz. chopped Green Chilies, drained (or more to taste, up to 8 oz)
2-3 Cups Cooked Lentils
2 tsp. Mexican Seasoning (or more, to taste)
1 Tbl. Dried Parsley
2 tsp. Garlic Powder or a couple minced cloves of fresh Garlic
1 tsp. finely-ground Sea Salt (or to taste)
1 Tbl. dried Oregano
1/2 Cup diced Onion
3 Cups Shredded Monterey Jack Cheese
In a medium saucepan, melt butter. Using a whisk, quickly combine in the flour until smooth. Continue whisking, and pour in the water. Stir in dried herbs, garlic, salt, and 1 tsp. seasoning. Keep over medium heat, whisking until thickened, smooth and bubbling.
Stir in yogurt and chilies, and remove from heat. In a separate bowl, combine lentils, diced onion, and remaining 1 tsp. Mexican Seasoning. Add about 1 cup of the sauce and half of the cheese to the lentils, and stir to combine.
Add a few spoonfuls of the lentil filling to each tortilla. Roll up or fold over each filled tortilla, and set in a glass baking dish close together, slightly overlapping. Fill the pan(s) with the filled tortillas, and pour the remaining sauce over the top. Sprinkle the remaining cheese over the top.
Bake at 350 degrees for 30 min. (Serves 5-6)
This post is linked to:
Finer Things Friday at Amy’s Finer Things
Foodie Friday at Designs by Gollum
Ultimate Recipe Swap & Frugal Friday at Life As Mom
Vegetarian Foodie Friday at Breastfeeding Moms Unite
The Pennywise Platter Thursday at The Nourishing Gourmet