Lemon Piccata Enchilada - bright lemon and tangy capers bring a completely new flavor to a traditional enchilada recipe - a new kind of comfort food!
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
dairy, egg, soy, and gluten free, vegan
makes 6 enchiladas
INGREDIENTS:
2 tablespoons butter (Earth Balance soy free)
2 tablespoons gluten free all purpose flour
1 ½ to 2 cups hazelnut milk (or your choice)
juice of 2 lemons
⅓ to ½ 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)
INSTRUCTIONS:
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 ½ 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?
printable Lemon Piccata Enchilada recipe:
dairy, egg, soy, and gluten free, vegan
[b]Lemon Piccata Enchilada[/b]
Ingredients
Instructions
Nicole says
I want to try these...my brain is having a really hard time processing the dish!!! LOL...Think I will give it a go!
Italian Notes says
I've always wanted to make my own enchiladas. Thanks for the recipe:)
Kath (My Funny Little Life) says
Okay, enchilladas are something I have to look up later. (I'm not used to Mexican food.)
And, oooohh, capers! Can you believe I've never tried capers? I have absolutely *no* idea how capers might taste! 😀 So, I bought a small jar the other day and am excited to try them tonight! 😀
spabettie says
oh, yay - I love that you just got some capers! they are salty and lovely... I hope you like them! can't wait to hear what you do...
Kris | iheartwellness.com says
OMG!!! I love this! GF Wraps are my favorite...I love when they get crispy 🙂
I must try this asap and report back to you!!
xxoo
Nora @ Natural Noshing says
GENIUS! Love this recipe and I am totally digging the creativity - bookmarked!
Krista says
I just love the way you think! 😉
Lou says
YUM.... anything that involves capers and lemon is a winner with me. Also the name is very fun to say... piccata enchilada.... try say that 10 times really fast after two wines.
Tommy says
genius, girl, how DO you do it??! 🙂 these sound really good, I love piccata!