In our house, Mexican cuisine is by far the most requested and beloved. We jokingly say it is one of our major food groups! Over the past year, between several of our family members, we’ve identified multiple food allergies so try to avoid dairy and gluten as much as possible. Our typical go-to Mexican dishes have been more difficult to prepare and enjoy as many of our favorites are covered in, you guessed it, cheese. On top of the food allergies, my eight year old son is the pickiest eater, EVER! Preparing nutritious, allergy-friendly meals that also happily satisfy everyone’s palette can be a real chore and challenge. How many of you can relate? I’m forever experimenting in the kitchen, combining and modifying recipes and ingredients, in hopes of finding yummy entrees that can be made sans gluten and dairy, especially Mexican ones. These enchiladas are hands down my cute, little picky eater’s favorite dinner. And, this version is dairy free and can easily be made gluten free too. It may be hard to imagine enchiladas without the cheese, but I promise you will not miss the dairy with the delicious, creamy cashew queso. This is a recipe that can be made to accommodate your family and your specific diet needs and lifestyle preferences. For the version pictured, I used BBQ pork tenderloin we had left over from dinner the night before. You could also use chicken or steak OR skip the meat altogether and pack the enchiladas with beans and vegetables (like onions, peppers and zucchini). Even when I use meat, I usually add fresh spinach, black beans or corn depending on what we have in our refrigerator, freezer or pantry. You really cannot go wrong with any combination of protein and/or vegetables. Hope you enjoy!
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