Actually, the original recipe called for ground pork, but ground turkey works beautifully as well. If you are a red meat eater, you could substitute ground round or meatless crumbles or Impossible burger for that vegan option. I love enchiladas and for the most part have only had them in a Mexican restaurant because they seemed a little daunting to make. This recipe is not hard to prepare and it’s yummy!!! The only thing missing is the big basket of chips with salsa on the side AND the ever popular margarita. ha! (and who’s to say you could not add this to your dinner plan????) While this recipe did not start out to be vegan and dairy and gluten free, it can be tweaked with amazing results. Grab your sombrero and your castanets and get ready for a fiesta.
CHOP:
1 Roma tomato
2 green onions
1 green bell pepper
Quarter:
1 lime
Pico:
mix tomatoes, and onions with a drizzle of olive oil , juice from 2 lime wedges and salt and pepper
CREMA:
Mix 1/4 c. sour cream ( I used a Dairy free sour cream)
juice from 2 lime wedges
salt and pepper
Add water, one tsp. at a time till it reaches drizzle consistency. (that took 3 tsp. for me)
*Keep this in the frig till you are ready to serve
IN A SKILLET:
drizzle of oil, bell pepper and salt and pepper. Cook for 4-5 minutes….ADD: 1/2 TBL. of taco spices. 10 oz. of meat and 2 TBL. of enchiladas sauce. salt and pepper…cook till brown and cooked through. 4-6 minutes
ASSEMBLE:
Cover 1/2 of tortilla (flour or corn) with meat mixture. .. roll and place seem side down in a greased 8X8 baking dish.
Cover with enchiladas sauce (mix in 1/2 TBL. taco seasoning to sauce) and sprinkle with 1/2 c. shredded cheese. ( I used Chao as Dairy free substitute)
Bake at 475 for 15 minutes
Serve with: Pico and Crema on top
