Disclaimer: I really should not call these enchiladas.
The only thing that resembles one is the fact that I rolled up some ingredients in tortillas, and cooked them like enchiladas. I even covered them with sauce, but it is not enchilada sauce.
I should not call these enchiladas. Enchiladas come with expectation.
The reason for this disclaimer – although Jason said he liked them, he wanted to add hot sauce to them. and enchilada sauce. and green chiles.
You know, fulfilling that enchilada expectation.
So I let him.
While I enjoyed the lemony salty capery goodness that is piccata. Piccata enchilada.
I love these, and I will make them again. I’ll just add some spicy peppers to his half.
lemon piccata enchilada
vegan, dairy free, enchilada free
makes 6 enchiladas
2 tablespoons butter (Earth Balance)
2 tablespoons flour (gluten free ap)
1 1/2 to 2 cups milk (I used hazelnut)
juice of 2 lemons
1/3 to 1/2 cup capers, divided
2-3 servings cooked brown rice
several handfuls fresh baby spinach
6 gluten free tortillas (I used corn-flax)
6 pieces faux chicken (I used Gardein)
Cook rice according to direction. In saucepan over medium heat, melt butter. Whisk in flour to a smooth roux, reduce heat to low. Add milk about 1/2 cup at a time, whisking constantly to a white sauce. Add lemon juice and one tablespoon capers, stir and let simmer.
To assemble enchiladas: Spread thin layer of lemon sauce in bottom of baking dish. Warm tortillas (in microwave or dry pan on stove top) so they soften and do not crack. Line a layer of spinach leaves down center of tortilla, top with rice. Next layer, chopped faux chicken, followed by several capers (about a teaspoon). Roll and lay folded side down in baking dish. Repeat with 5 remaining tortillas. Top enchiladas with remaining lemon sauce, capers. Cook at 350 for 30 – 35 minutes.
These were great as leftovers too – I had two for breakfast the next day.
Do you have a recipe that is not at all like the original or traditional?