Happiest birthday to my love, this day.
Celebrating in our style- with feasting and pictures, cards, some gifts, and cake!
And his menu is as follows:
Banana Cake with Strawberry Frosting
I am reposting our Chicken Enchilada recipe. Originally posted in 2010, we were not yet utilizing daiya cheese alternative which has transformed so many dishes for us! Now we use it weekly (on our pizza) and it is an integral component of this dish.
I took our recipe to the next level today with the serendipitous addition of canned coconut milk instead of rice or soy milk. This coupled with daiya cheddar promises to be creamy, delicious… divine!
Note: today I forgot entirely about salsa and did not add any at all to this meal. Salsa and chips also makes for a very pleasing side to this meal alongside a luxuriant green leafy salad.
Dairy Free Indulgent Chicken Enchiladas
1 onion, chopped
2-3 cloves garlic
Olive oil to saute garlic and chopped onion
4 cups cooked, shredded chicken (at least)
3 teaspoons cumin
2 cans green chilis
1 container Better Than Sour Cream (divided ¾ to ¼)
1 can full fat coconut milk
2 Cups Cheddar Daiya -divided
Cook onion and garlic in olive oil until soft and almost clear, but not browned.
Add chicken, ¾ container sour cream,green chilis, cumin seasoning, coconut milk, 1 cup daiya cheddar and mix.
Fill Tortillas with chicken filling and layer in casserole dish. (this makes two 9 by 13 dishes for me) Spread remaining sour cream over the top of tortillas. Add (garnish with) salsa as desired. Top with the remaining daiya cheddar.
Bake at 400 for 20-30 minutes (depending on how crunchy you desire the meal to be.) You can also bake this at 350 for a bit longer, if you desire.