One of my favorite dishes before I changed my eating lifestyle was sour cream enchiladas. I haven't missed them, however the other day I had a sudden desire for some.
When something like that happens, I suddenly find myself in a creative-juice-kinda-flow and put on my Chef Hat (which I don't own) and wrap my apron around (which I do own, but don't wear) and turn on the Julia Childs, Wolfgang Puck or whoever else that is known to be in the kitchen persona. This is sorta funny coming from someone who very seldom cooked a little more than six years ago and NEVER tried to create or recreate anything!
When I saw my Instagram friend, Maggie (who by the way, is a REAL chef and wears a real Chef Hat and apron) of Alternative Dish, post pictures of her recent obsession with simple gluten free tortillas made from only three ingredients, I knew I had to try them and try recreating this favorite dish.
So with her recipe in hand, I set out to recreate Sour Cream Spinach (and Mushroom) Enchiladas. I threw the parenthesis around "mushroom" because I've never been one to like mushrooms, but recently have learned I really do like them - for their nutritional benefits and the bulk they add to meatless dishes without a lot of flavor. I can no longer say, "I don't like mushrooms." *Note: if you can't eat them for whatever reason, you can remove them and still have great enchiladas.
I experimented this past weekend and it only took one time to learn that I HAD CREATED A MASTERPIECE. My hubby agreed - this is a keeper recipe!
Thankfully I had the forethought to snap pics in the case it did turn out good so that I could share with you.
Sour Cream Spinach and Mushroom Enchiladas
First, make the Homemade Gluten Free Tortillas that Maggie shared. She even has a youtube demo on her page so check it out.
1 cup chickpea flour
½ cup tapioca starch (aka flour)
1 cup plus 2 T of water
Seasonings as desired. I used a little Himalayan salt and ground turmeric for this recipe. I use turmeric in most recipes due to nutritional benefits, but also to add a little color.
Wisk until lumps all gone. Heat up a nonstick pan on medium heat. I needed to lightly spray my ceramic pan with a nonstick spray. Once the pan is hot, pour in about ¼ cup of the mixture and tilt the pan around until it spreads out to the size you want. It will let you know when it's done and ready to flip. I flip mine when there is no more "wetness" to them. Flip and let cook another minute or two then set them on a wire rack to cool. This recipe made about 10 tortillas at approximately 5" in diameter for my enchiladas.
While the tortillas are cooling, I created the sour cream and filling.
1.5 cups of raw cashews
¾ cup of water
juice from 1 lemon
2 Tb of apple cider vinegar
Blend at high speed in blender until whipped and forms a thick cream.
Spinach and Mushroom Filling
4-6 cups of fresh baby spinach
1 cup of chopped mushrooms of your choice (I use baby bella)
½ cup chopped onion
Seasonings of choice. I used: Himalayan salt, black pepper, garlic powder, Kirkland brand organic salt free season mix, turmeric, chili powder, cumin, paprika, cilantro.
approximately ¼ cup of sour cream mix.
Sauté the onions, mushrooms and seasonings in a little avocado oil until tender. Add spinach and about ⅛ cup of water and cover, stirring occasionally until spinach is wilted. Add a little of the sour cream mix and stir.
Spoon the mixture in the center of a tortilla, roll up and place in a lightly greased 9x9 glass dish. Once all enchiladas are in the dish, spoon desired amount of sour cream over top and then top with a little sliced onion, mushroom and chopped spinach as garnish.
Bake at 350º for 20-25 minutes.
Remove from oven, serve and ENJOY!
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