Wednesday, May 18, 2011

Wheat free enchiladas (completely from scratch)

A few months ago Gar cooked enchiladas for dinner using corn tortilla wraps and a really nice jar of garlic and tomato sauce. He also melted mozzarella over the top of them while they cooked in the oven. Needless to say they were very yummy. I've been holding off on cooking them myself at home because I haven't been able to find the corn tortillas in the shops where I live, even though I'm convinced they're one of the Old El Paso products. I made almond and garlic sauce to go with some pasta and quorn chicken earlier in the week and still had some left over sauce sitting in the fridge. I really wanted to see what the sauce would be like with enchiladas so I decided to try and improvise making wheat-free alternative for the tortilla wraps at home. The easiest thing I could think of to substitute them with was spelt flour pancakes. This may cause a raised eyebrow response. But honestly, they worked wonderfully. 




Ingredients:       (serves 3 people with 1 leftover for the chef's lunch the day after)

For the filling:
Half bag of Quorn chicken pieces,
3 stalks of celery, chopped,
1 red onion, chopped,
Chopped mixed peppers,
1 tbsp Cajun spice mix.

For the pancake wraps:   - makes 7-8
I used the spelt flour pancake recipe from What to Eat When You Can't Eat Anything (which is fast becoming my food bible). I used this recipe before in the toad in the hole post so click here to go to the batter recipe. 

Garlic and Almond sauce:
See the link in the intro. 

Preheat the oven to 180°C/ 356° F. 

Make up the pancake batter and leave it to stand for half an hour if you can spare the time.


Heat some olive or vegetable oil in a pan and soften the onions, celery and chopped peppers. Add the quorn chicken pieces and sprinkle the Cajun spice mix. Fry off the mixture for a couple of minutes then take them off the heat. Don't let the vegetables get too soft because they'll  also be cooked in the oven. 


Begin frying off the pancakes. I used a medium sized frying pan so the pancakes were smaller than the size of the average dinner plate. 




I spooned some of the quorn chicken and pepper mix along the centre of each pancake, then rolled them up and lined them up in a lasagne dish, with a little bit of olive oil sprinkled over the bottom of the dish to stop the enchiladas from sticking to it while they're cooking. 



I used the biggest lasagne dish we have and managed to fit about 7 enchiladas in total into it. I then poured the almond and garlic sauce over the top and cooked it in the oven for 30 minutes. In the last 5 minutes of the cooking time, I sprinkled some grated goats' cheese over the top and put it back in the oven.


While the enchiladas were cooking I also had some chunks of sweet potato roasting in the oven and served them together. 

3 comments:

  1. Your spot on old El paso do have a corn tortilla , I have bought them before .

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  2. I didn't even know you had a blog...

    I eat wheat and not cheese, so I guess this really isn't one with me in mind. Still, revelation city.

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  3. SirJolt, can't say I recognise your screen name. Honestly, the cheese on enchiladas isn't that intrinsic an ingredient, but the almond and garlic sauce would still be just as awesome if you used it over wheat tortillas :)

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