Lemon Piccata Enchilada

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.

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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:

 

Yield: 6 enchiladas

[b]Lemon Piccata Enchilada[/b]

Print

dairy, egg, soy, and gluten free, vegan

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

1. Cook rice according to direction.
2. 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.
3. Add lemon juice and one tablespoon capers, stir and let simmer.
4. 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.
5. Cook at 350 for 30 - 35 minutes.

Lemon Piccata Enchilada[/b]" thumbnail="" type="recipe"]