Dairy & Egg Free Beef Enchiladas

Safe and Yummy Enchiladas!

Safe and Yummy Enchiladas!

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’ve modified it slightly from Onceamonthmeals.com.  Click here to see the original recipe.

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

Ingredients:

Directions:

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!!!

Random Thoughts:
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.

My frozen "cream of chicken" alternative and homemade enchilada sauce.

My frozen “cream of chicken” alternative and homemade enchilada sauce.

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!

The Freezer is my Best Friend Part 2: More Easy Ground Beef Recipes

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Since we decided to sell our house in June, my menu planning has been non-existent. It’s funny that I wrote about getting my groove back, only to have it all go haywire again.

Now that we are in the new house, we are not quite settled in. Actually, we don’t even have a pantry or space in our new small kitchen for food. This is our current pantry… Gasp! It’s terrible. I.DO.NOT.LIKE.IT. Actually, it’s not even a pantry- yet!

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I love organization so this has been driving me crazy. The new pantry we ordered to extend our kitchen cabinets cannot ARRIVE FAST ENOUGH. (Floor to ceiling double pantry cabinets that will match the kitchen cabinets!) Until then, I remain feeling unsettled. Out of sorts.

Thank goodness for my freezer. It really is my best friend. It has saved me almost everyday.

I had a brilliant little spurt a few weeks ago where I found great deals on ground chuck (4 pounds!), flank steaks, and chicken. I had a mini-freezer cooking frenzy. I marinated a few chicken breasts and froze them. We marinated a few flank steaks and froze them. We browned and seasoned all four pounds of ground chuck and portioned them into eleven ziplocs.

Almost everyday between 4-5pm, I realize I don’t have a thing planned for dinner. Why does this sneak up on me EVERY SINGLE DAY lately? The ground chuck is by far the most versatile for last minute meals. (In my opinion)

Besides spaghetti, here’s what we’ve had for dinner lately, thrown together at the very last minute.

Chili:
At around 5 pm last week, I googled “Easy Chili.” This was the first recipe I read, and just went with it. Click here to see the recipe. I did omit the beans and added more than a pinch of the chili powder and other seasonings. It was quite good. I wouldn’t say it was the best chili ever, but I’ll make it again. I also made Jiffy cornbread mini-loaves. I have a little mini meatloaf pan and like to use that for our cornbread. To make the cornbread dairy free and egg free, I used almond milk and Ener-G Egg Replacer. It turned out to be a great (last minute!) meal. And it fed us for a few days. Score!

Here’s a pic of the chili (with safe crackers and not the cornbread.)

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Picadillo:

You will need to first make sofrito.

Ingredients:
1 lb or so of ground beef, chuck, round (whatever!)
Green pepper (Optional, I didn’t use it last time bc I didn’t have it.)
2-3 cubes of Sofrito (I freeze mine in ice cube trays. 1 cube=approx 1 ounce)
Either 3 TBS tomato paste OR 5-6 oz tomato sauce
1/2 to 1 cup of water
Lots of oregano, onion powder, garlic powder, salt and pepper
Adobo seasoning (Go light handed on this one!!)
2 tsp olive juice
As many or as little of green Spanish olives as you like (I use a lot!!)

Note: This is one of those family recipes that really don’t have measurements. The measurements are approximate and my mom and I have worked together to create these measurements as a guideline because I need measurements! However, this is a taste and add more if needed recipe.

Directions:
1. Dump frozen pre-cooked ground beef into a heated pan. Add all of the ingredients, bring to a boil and let simmer. Taste and adjust according to your preference. This is supposed to taste very seasoned- not bland. So be very generous when adding your seasonings! As it simmers, you may or may not need to add more water. You don’t want the picadillo to be too soupy or too dry. You want a little bit of liquid but not too much.
2. Serve over rice. (This is where the liquid is delicious- flavoring the rice!)

Here’s what my most recent picadillo looked like.

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The freezer has really been a lifeline lately. You fellow food allergy mamas know we can not just order take out. We have to have a plan or at least something frozen that can save us from insanity (or sadness. There, I said it. I had a moment this week where I felt sorry for myself because I was tired, the Huzz was traveling for work, and I wanted to pick up a $5 Little Cesaer’s pizza. I couldn’t and didn’t, of course. I ended up making the picadillo. I was rewarded when my toddler said, “I like this beef and rice!”) But I digress…

If you want to see my recipes for other ways to use ground beef and freeze it, click here.

If you have some recipes to share, please do! I need more things to cook today in an hour and a half when it’s dinnertime… Thanks! 🙂