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enchilada

Enchilada Casserole, or Tortilla Pie

0 · Jan 1, 2006 · Leave a Comment

This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese

You will use less enchilada sauce if you want a drier “enchilada pie” and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.

Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.

Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)

If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.

Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.

Use all gluten free ingredients, including the spices!

Meat Dishes, Meat-eater, Recipes, Winter enchilada, gluten free, Mexican

Quick Gluten Free Red Enchilada Sauce

0 · Dec 15, 2005 · Leave a Comment

The original recipe included wheat flour, but this recipe is gluten free. This Gf-Zing! recipe produces 2 cups of finished enchilada sauce.

1/2 cup minced onion
1 clove garlic, minced
2 Tablespoons olive oil
1/4 cup gluten free chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup tomato puree
1 cup water or stock

Fry the onion and garlic gently in oil until they are wilted. Add the seasonings and stir. Add the tomato and stock and simmer 10 minutes.

Be sure to use all gluten free ingredients, including the spices, canned tomato product and stock. As of December 15, 2005, the McCormick brand states on their website: “When a product that contains gluten is formulated, we take precautions to ensure the source of gluten is declared on our label in the ingredient statement.” This makes the McCormick brand of spices very attractive to the gluten-free community. The DelMonte website makes similar statements about their tomato products. “The list below includes products that, to the best of our knowledge, do not contain wheat, oats, rye or barley/malt ingredients. The list may change or not be complete due to formula changes or new product introductions. Please read the ingredient statement on the label for the most current information.”
Note: it is important to check with the manufacturer and read labels to see if policies or ingredients have changed.

Condiments and Sauces, Recipes cooking, enchilada, gluten free, recipe

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