Enchilada, Hold the Cheese: Add Shaken Slaw and Pickled Onions

Enchilada with Pickled Onion

At one point in my life, I was making two meals each night, one specifically for my child with multiple food allergies and the other for the rest of us.  We were not quite ready to give up wheat and dairy, especially in foods like enchiladas.  Over a year ago, I finally said enough and started making one meal that everyone could enjoy, including enchiladas.

Since necessity is the driving force of change, I adapted my methods for making enchiladas and excluded cheese.  I added canned squash, beans, and tomatoes and topped it with a flavorful mix of vegetables and herbs.  If someone wants cheese, they can add it later.

I do not have endless time (who does?) so I just layer the corn tortillas in a large baking dish and skip the frying and rolling that are typical with an enchilada.  I will just call mine Enchilada Casserole.

Frontera is generally allergen friendly

 Here is how it goes:

Enchilada Casserole

½ to 1 large onion diced

1-2 cloves of garlic, minced

1 teaspoon of ground cumin

1 teaspoon of red chile powder

1 teaspoon of salt

1 pound of ground beef (optional)

1-2 cans of pinto or black beans, drained and rinsed.

1 can of pureed squash (pumpkin, butternut, or sweet potato)

1 can of fire roasted tomatoes

1 package of Frontera Red Chile sauce

12 corn tortillas

• Chopped cilantro and green onion
• Preheat oven to 350 Degrees.
• Brown the ground beef (if using), then add onion and garlic, spices and salt.  Sauté onions until soft.  Add the beans, squash, and tomatoes and cook over medium heat while you prepare the baking dish.
• Lightly oil the bottom of a 9x12 inch baking dish.  Layer 6 corn tortillas so the entire bottom of the dish is covered.  Spoon one half of the bean and squash mixture over the tortillas and spread evenly.  Add half of the red chile sauce to cover.  Repeat layer of corn tortillas, beans and squash, and chile sauce.
• Bake at 350 degrees, covered, for 45 minutes.  Allow dish to rest, uncovered, for 15 minutes prior to serving.  Top with cilantro and onions.

Suggested Side Dishes:  Who needs cheese when you have these?

Shaken Cole Slaw

My son loves this cole slaw…even after he found out it was cabbage and not lettuce that he was eating!

1 package of precut cabbage for slaw
½ cup Vidalia Onion Dressing from Sam’s Club (GF, Dairy Free, Egg Free)

Place half of the cabbage in a large Tupperware type container, pour ¼ cup of the dressing over cabbage.  Place the remaining cabbage in the container and top with the remaining dressing.  Place lid on container and shake vigorously.  Chill in refrigerator for at least 2 hours and shake well one more time prior to serving.

Quick Pickled Red Onion

Shaken Slaw

• 1 large red onion sliced thinly
• 1 cup of hot water
• ½ cup vinegar
• 1 tablespoon sugar
• 2 teaspoons salt

Combine water, vinegar, sugar, and salt and stir until dissolved.  Place sliced onion in a glass mason jar or a container with a lid.  Pour liquid mixture over onions.  Chill for one hour prior to serving.  Onions should last about one week in the refrigerator.