I’ll tell you up front. This is not a super easy toss together recipe. But it is worth the effort and DELICIOUS! It’s one of the Huzz’s favorite meals! And little three year old SG, who doesn’t happily eat everything I make, GOBBLED this up and then asked for more. That’s the power of Daiya cheese!
I used the OAMM (Once A Month Meals) recipe as a guide. Here’s how I make dairy and egg free enchiladas:
Allergy Friendly Beef Enchiladas
- 1/2 lb of precooked frozen ground chuck (or fresh ground chuck that has been browned.)
- 2.5 teaspoons of homemade taco seasoning (I use 100 Days of Real Food’s recipe. Click here to read it.)
- 10.5 oz of cream of something alternative soup (Click here to read Stephanie O’Dea’s recipe for alternative soup. You have to scroll down a bit to find it. I used plain unflavored SO Delicious coconut coffee creamer for the milk in the recipe and safe margarine. This recipe makes the equivalent of two cans so I froze half for another day.)
- 1 bag of Daiya cheddar style shreds
- 6 oz of faux sour cream (Made from SO Delicious coconut Greek yogurt. Click here for the recipe.)
- 10 oz of Enchilada Sauce (Click here for the recipe from OAMM. This recipe also makes double what you need so freeze the rest for the next time you make these!)
- 8-10 Mission flour tortillas
These come straight from the OAMM website. The tricky part was finding all of the substitutions. Here’s how OAMM says to make the enchiladas:
“Preheat oven to 350F. If you haven’t done so already, brown ground beef and drain grease. In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and 1 1/2 cups of cheddar cheese. Fill the center of a tortilla shell with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan. Repeat with remaining shells and filling. Each 8X8 pan should contain 5 enchiladas. Pour enchilada sauce over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top. Cover with aluminum foil. Bake covered at 350F for 30 minutes. Uncover and bake for an additional 10 minutes. Serve with sour cream and lettuce if desired.”
We leave out the extra “sour cream” and lettuce and just pig out on these enchiladas! Make sure you use the alternative soup in place of the cream of chicken soup, faux sour cream in place of real sour cream, and the Daiya cheddar shreds instead of cheddar cheese.
Check out the original post to read how to freeze these delicious little babies! Personally, I’ve never frozen any because we eat them all in two days. There are never any extras to freeze!!!
When you make the enchilada sauce and the alternative cream of chicken soup, you have enough to make another batch another day. So, yes, you have to do quite a bit of work for these enchiladas, but the good news is next time you make them you won’t have to! Just freeze the remaining portions and do a quick defrost in the microwave. I made these today and it was so much faster making them this time using my extra enchilada sauce and cream of soup.
I have only made beef enchiladas but I bet these would also be equally delicious with some pre-cooked chicken- cubed or shredded!
Last random thought- Today, I had a little bit of leftover Daiya Havarti style jalapeno garlic “cheese”. I added it to the creamy mixture and it gave it an even creamier, almost cream cheese like taste (with a little kick!). Mmmmm!