Normally I dont mind this whole “dairy free” thing on a day to day basis. Sure, it’s a pain when I want to eat out, but if I’m cooking its a simple substitute. Except when it comes to Mexican! Some days there is just nothing better than a burrito filled with cheese and sour cream and that is that!
Well, that is a thing of the past for me. So, I thought I would try making dairy free enchiladas, although in the end I did sprinkle a little goats cheese on there as I just couldnt resist!
The end result wasn’t too bad. Sure, I would have loved a bunch of cheese on there, but given that I had to take it away, I still quite enjoyed it. Ben didn’t notice a difference – we put cheese on his half of the enchiladas! I will say, I dont think cheese necessarily makes the Mexican food great. There is still a lot going on there – particularly if you top them with some homemade guac! mmmm
Ingredients (serves 4)
- 12 enchilada tortillas
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 1 red capsicum, diced
- 500g chicken, diced
- 1 zucchini, grated
- 1 teaspoon chilli powder
- 1 large tomato, diced
- 310g can corn kernels, drained
- 400g can red kidney beans, rinsed, drained
- 200g jar taco sauce
- 3/4 cup grated tasty cheese (or not!)
- Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add onion and chicken, cook until chicken is cooked through. Add capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine.
- Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
- Spoon taco sauce over tortillas. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately.