What do you do when Foodbuzz gives you Pace Picante sauce? Make enchiladas, of course!
As a Featured Publisher and a member of the Tastemaker program at Foodbuzz, I periodically get opportunities to receive free samples of delicious food from various vendors. Previously, I received a huge box of avocados (one of my most favorite fruits ever) and made ice cream with some of my bounty. Most of the time, I don’t participate – there aren’t a lot of products out there that I can eat. But when Foodbuzz announced they were giving away free Pace Picante sauce to members of the Tastemaker program, I was on board. While I love to make homemade salsa, I am already extremely low on our supply from the summer (only 1 jar left!), and wouldn’t dare use it for enchilada sauce. And while I could make enchilada sauce from scratch (as I’ve done here and here), it was a weeknight when I made these, and the Pace Picante sauce streamlined the process considerably.
While the photo may not represent just how tasty these were (enchiladas are not exactly the most photogenic of all foods), let me assure you – they were quite delicious. Let me let you in on another little secret – these enchiladas were completely grain-free as well! That’s right – no tortillas. See, I can tolerate corn from time to time, but generally, I try to avoid it. (Yes, those are corn tortilla chips you see gracing the plate. That’s mostly decoration for me, although I might have snuck a bite.) What do I use instead? Egg crepes! Carol over at Simply…Gluten-Free has a recipe. Honestly though, you barely need the recipe – these are so easy. I made up a bunch, and gently rolled them around a filling, and place them in the baking dish, just like you would any other enchiladas. This time, my filling was a mixture of leftover cooked chicken, a bit of enchilada sauce, and sauteed spinach – but you can use anything. I’ve previously filled them with cooked chicken and a bit of leftover butternut squash puree. (That was so delicious, by the way!) It might sound odd, but these are just as satisfying as any tortilla-based enchilada. Just roll them up, place in a baking dish, spoon some sauce over, and bake for about 10-15 minutes at 350 degrees. Dinner is served!
Pace Picante Enchilada Sauce
1 16oz jar Pace Picante sauce (your choice – hot, medium, or mild. I used mild for this sauce)
1 t ground chipotle chile powder
2 t ground cumin
1 1/2 c water
Blend all ingredients together. Spoon over enchiladas as desired.
A big thanks to Foodbuzz for the opportunity!