Enchiladas

I love Enchiladas. At a Mexican restaurant, 9 out of 10 times I eat enchiladas. B and I make them at home on ocassion and a few weeks ago I was getting an enchilada craving. We haven't been eating out much lately and decided we'd make some at home. Here's the downside: I went shopping and discovered that canned Enchillada sauce is not gluten free. I went home very disappointed because I had to rethink my whole meal plan for that week. I began researching how to make sauce at home. In the mean time, Bob decided to go shopping and pick up some sauce. Living gluten free is still confusing to me, and I'm the one living it. B tries so hard by reading labels and helping me imagine new recipes, and it broke my heart to see the look on his face when I had to tell him that the sauce he brought home had hidden gluten in the ingredients. He was trying to take care of me and I don't blame him for being confused. I love that he tries.

Before Gluten Free (or BGF) one of my favorite places to eat was a Mexican place called Jose O'sheas. Bob and I would often go their with his sister Allison and her husband Tad. My favorite dish there was the Spinach Enchiladas, but then those bastard went and discontinued it about a year ago. Who does that? Anyway, the Spinach Enchiladas were stuffed with spinach and mushrooms, and then topped with a cheesy spinachy spicy sauce and melted jalapenocream cheese. They were amazing, so I decided to make my own spinachy sauce for my enchiladas.

Defrost a package of frozen spinach. Put in food processor with some jalapenos and blend/process well. Then heat it up on the stove with some milk or EVoo to thin it out. Pour over enchiladas and bake. 

Good and spicy. We stuffed these ones with cheese and ground beef. We used corn tortillas. We always like to top our enchiladas with black olives.