• Iris

    posted on August 20, 2010 at 8:14 am

    Delicious! I just got my tests back on a dairy allergy and they were negative, so while I’ll still be staying away for the most part (my body definitely doesn’t love dairy), I’m glad to know I’ll be able to have the occasional meal with cheese. This also means I can make more of your recipes, which I’m very happy about!

    [Reply]

    Callie Reply:

    @Iris, I try to stay away from dairy, but cheat sometimes. Have you tried goat or sheep cheese? It is easier for our bodies to digest than cows cheese, and it’s really good! It sounded really weird to me at first, but I love it! Trader Joe’s has some really good ones and they’re not too expensive.

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  • abbie

    posted on August 20, 2010 at 8:26 am

    I haven’t had Mexican for a bit. Thought we do eat corn tortillas regularly. You are so right cheap eats! At our Whole Foods, organic corn tortillas, 12 for like 79 cents! I am going to have to try this freezer trick. I’ve been wondering how to manage time better in the kitchen, and this might be the trick. Thanks! Hope you are having a great weekend. And oh, this pic is fabulous! The lighting and I just love those little baked on spots at the corner of your dish…great shot.

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    Amy Reply:

    @abbie, Thanks! I always love reading your cheerful comments…you never fail to bring a smile to my face.

    I spent most of today cooking & freezing…ratatouille, stuffed bell peppers, and quinoa salad. I grilled extra chicken tonight, too, for the next couple of days. It’s taken some time to figure out how to cook ahead but I’m getting better at it.

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  • Rachel

    posted on August 20, 2010 at 9:18 am

    I’m in Austin so I’m using the same corn tortilla. I’ve used both the yellow and white corn ones. The problem I run into is that they break apart when I fold them. I’ve popped them in the microwave and that helps minutely. Is putting them in the oven in aluminum foil the answer to this problem? Before going GF enchiladas with flour tortillas was a staple “we’re having company” dish. Now my enchiladas are such a mess they aren’t suitable for company. I have figured out how to finish off the pack of tortillas by making them into baked tortilla chips. (cut into 6 wedges, dab a little oil, sprinkle a bit of salt, and bake until browned and crispy)

    [Reply]

    Jessi@ SweetandSaltyLife Reply:

    @Rachel,
    Rachel, I do the same with my left over tortillas! I use both my corn and my rice tortillas to make chips. Have you ever tried sprinkling them with a bit of paprika before baking them? If you life extra flavor I would definitely recommend it :). Yay for homemade safe chips!

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    Amy Reply:

    @Rachel, I wonder if your tortillas aren’t fresh. They are fabulous the first couple of days after I bring them home. I know that mine don’t stay fresh for a long time. They come in packs of 30 and we can never use them all but I don’t mind for $1.50. I froze some and made toastadas with them and it worked well.

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  • gfe--gluten free easily

    posted on August 20, 2010 at 11:40 am

    I’m a big fan of corn tortillas. I always keep a big bag of them in the refrigerator. Last night, I used them to make “crisps” to top our tortilla soup. So good.

    These enchiladas look perfect to me, Amy! No need for flour indeed. You gotta love a hubby’s appreciation. ;-)

    Shirley

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  • carrie @ gingerlemongirl.com

    posted on August 20, 2010 at 11:41 am

    OH my!! That sounds SO good!!! :-) I love that you made your own sauce without using anything to thicken it! It’s a lovely dish Amy!

    [Reply]

    Amy Reply:

    @carrie @ gingerlemongirl.com, I borrowed it from Martha. Honestly, though, you can cook down any tomato sauce until it’s a little thicker and throw it the blender. Or, blend it then cook it down. Either way no sugar needed.

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  • Diane-The WHOLE Gang

    posted on August 20, 2010 at 12:35 pm

    This looks and sounds delish!! You use my favorite chiles too. I’ve recently taken to making the sauce from start to finish in my Vita Mix. If you get it going on high it actually starts to cook the sauce, chiles and all. Love my Vita Mix.

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  • Jenn AKA The Leftover Queen

    posted on August 20, 2010 at 12:59 pm

    These look so good Amy! Great tip about freezing the sauce separately!

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  • Jessi@ SweetandSaltyLife

    posted on August 20, 2010 at 6:51 pm

    Amy! My mouth literally started watering when I saw the picture! Oh goodness… Thank you for the delicious Mexican dish. I am inspired :).

    Jessi

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  • Kim @ Cook IT Allergy Free

    posted on August 21, 2010 at 11:37 am

    Amy, I kid you not, but my husband just begged me to make enchiladas for him. They are his favorite but he is always afraid to order them when we are out for fear of getting glutened. I have not made them in ages. What a perfect timing for your recipe to come along – I am so making this for a surprise for him for dinner tomorrow night!
    Great recipe!! ;)

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  • Alta

    posted on August 22, 2010 at 7:36 am

    Oh how I miss enchiladas! Those look so good, Amy.

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  • ge0rgette

    posted on August 22, 2010 at 3:24 pm

    Recipe states “ground beef”… another part says, “turkey”, either way, i’m trying this recipe this week ;)

    Thanks Amy!!!

    [Reply]

    Amy Reply:

    @ge0rgette, I fixed it…it’s always nice to have my readers help with the editing. Hugs.

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  • Holly

    posted on August 23, 2010 at 8:33 pm

    These were so delicious! I used chicken instead of turkey and shredded zucchini instead of mushrooms and it came out just perfectly. YUM! My husband loved them, too, and although he likes whatever I cook, rarely do I get a verbal on it. ;)
    I just gave up gluten and sugar (for the 50th time) 3 weeks ago so I was delighted to find your site last week. Thank you!!

    [Reply]

    ge0rgette Reply:

    @Holly,

    Sounds awesome!!! I have to try this — wonder how they are cold? LOL
    I am having dinner at the beach tomorrow night – have to bring something that I can eat or reheat in a microwave…

    I hope you are doing better this time around … I just started 3 days ago and I’m struggling…I’ve given up gluten, not the sugar, lmao, one thing at a time ;)

    Wish I knew what i was doing! :)

    [Reply]

    Amy Reply:

    @ge0rgette, I love them cold…I have always loved cold leftovers, though. I don’t think I’d serve them cold to other people but I thoroughly enjoyed eating the last one right out of the casserole dish for lunch the next day.

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    Amy Reply:

    @Holly, Congrats!! I think I’ve heard some where that the 50th time is charmed. :) I love this recipe, too. Hugs!

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  • girlichef

    posted on August 24, 2010 at 6:20 pm

    mmmm, awesome! Corn tortillas are a staple in our house…I make ~3 dozen every other day…and they go! Your enchiladas sound sooo heavenly, thanks so much for sharing them with Two for Tuesdays this week =)

    [Reply]

  • Lisa's Gluten-Free

    posted on August 24, 2010 at 7:58 pm

    Wow, that does look very yummy.
    Thanks for sharing your wonderful recipes.
    You rock.
    http://www.lisasglutenfree.com

    [Reply]

  • Butterpoweredbike

    posted on August 24, 2010 at 9:17 pm

    Mmm, I wouldn’t want to live without corn tortillas. I have a favorite toritillaria that I use, where they grind the corn fresh every day, and you can buy the tortillas still warm. But my tortilla life gets even sweeter. Just tonight, my neighbor brought me a stack of fresh homemade tortillas. I nearly cried with joy. Oh see, don’t get me started! I love that enchiladas can take on so many flavors with ease. I’m looking forward to trying this version. Thanks for linking up with Two for Tuesday.

    [Reply]

    Amy Reply:

    @Butterpoweredbike, I’ve never made homemade tortillas but would love to see the recipe. Sounds delicious!!

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  • Alex@A Moderate Life

    posted on August 25, 2010 at 1:37 am

    Hi Ames! Thanks for linking up to the two for tuesday hop! Yah i have a vitamix….boooh I dont know what those chiles are! I wanted a good enchilada sauce recipe, but can you splain the chiles to me baby? I AM from new england after all! ;) HUGS and love! Alex

    [Reply]

    Amy Reply:

    @Alex@A Moderate Life, They’re just dried chilies that you can rehydrate. Lots of time they have them hanging in bags in a special ethnic section in the grocery store. Hugs and love back to you!

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  • Christy

    posted on August 25, 2010 at 5:50 pm

    I love it when I learn to make something that was a mystery before! Enchiladas are so delicious! Thanks for linking this to Two for Tuesdays!

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  • City Share

    posted on September 4, 2010 at 8:14 am

    Those enchiladas look fabulous. I have never put mushrooms in them, but that sounds great. Thanks for the tip of freezing the sauce separately. I want to get more organized and have some food in the freezer ready to pull out on a lazy day.

    [Reply]

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