When you discover that you have an intolerance or sensitivity towards nightshades it is a bit of a heartbreaking blow, not going to lie. So many recipes incorporate nightshades as powerful punches of flavor, including many comfort food favorites and go-to ethnic dishes.
Enchiladas in particular were a favorite from the past, so you can imagine my excitement when Chloe of How We Flourish offered up a guest post featuring her Nightshade-Free Enchiladas. The recipe and her description had me shouting ‘BRILLIANT!’ out loud as I reviewed how she recreated this tomato and pepper laden dish sans nightshades!
And this recipe is just the tip of the iceberg of what you will find at How We Flourish! Chloe is on a mission to help people live healthier lives and covers every facet imaginable on how to overhaul everything from beauty and cleaning products, to recipes and alternative health care.
Take it away Chloe!
About a year and a half ago, I began my journey to a real food diet in an effort to heal my eczema, and soon after learned that I am very sensitive to nightshades. Although I have not had a single eczema flare since eliminating them from my diet, sometimes I really miss nightshades!
I have managed to compensate and find alternatives for most of my favorite dishes, but lately there has been one thing I have really been craving: ENCHILADAS.
I knew that if I were ever going to have enchiladas again, I would have to create a recipe myself. Not only would I have to make the sauce and tortillas from scratch to make them real food approved, but I would also have to figure out how to turn the sauce into a nightshade-free version.
First I started with my nomato sauce in place of the tomato base. I used a good amount of cumin, as I have always loved this flavor to make other nightshade-free Mexican dishes. The real trick was adding heat and creating a really solid sauce that would satisfy my craving. White onion and my secret ingredient: horseradish – were just what I needed.
Now, this sauce probably won’t fool your family, but it sure is tasty! If you are nightshade-free and missing enchiladas, this recipe will take care of your cravings and make you a very, very happy cook!
- 2 cups Nomato Sauce
- 1 cup bone broth or filtered water
- 1 medium white onion
- 3-4 cloves garlic
- 1.5 tbsp cumin
- 1/4 tsp coriander
- 1/4 tsp pepper
- 1 tsp apple cider vinegar
- Salt to taste
- 1 tbsp horseradish, or to taste
- 4 tortillas (I used these)
- 1/2 pound cooked chicken, shredded
- 1 - 1.5 cups shredded cheese or cheese substitute (like this cashew cream sauce)
- Any additional desired filling, like cilantro, sweet potato, jicama...
- Combine all sauce ingredients except salt and horseradish into a medium pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Taste and add horseradish 1 tsp at a time until you reach a heat/flavor level you like.
- Simmer uncovered until it thickens a bit. You can use it right away if you like it saucier, but I like my sauce with more body. Salt to taste.
- Preheat oven to 350 degrees F.
- Spread a thin layer of sauce on the tortilla.
- Place chicken, a small amount of shredded cheese, and other filling ingredients in each tortilla. Wrap up and place 4 filled tortillas in a square baking dish.
- Pour enchilada sauce over the tortilla and sprinkle remaining cheese over the top and then bake for 25 minutes.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/01/Chloe-Breczinski-Headshot.jpg[/author_image] [author_info]Chloe is the writer behind How We Flourish. Recently married and graduated from college, Chloe is always searching for ways to create healthier people and a healthier planet without breaking the bank. She writes about green living, homemade products, and her own health journey. Connect with Chloe: Facebook | Instagram | Pinterest [/author_info] [/author]