Delightfully Gluten Free (TM)

Enchiladas and Strawberry Shortcake

I haven’t spent much time in the kitchen the last couple of months (as you may have realized due to the lack of recipe postings).  My older brother and his family moved down here at the end of May.  I figure if Melissa (my sister-in-law) is making dinner on a night that Andy is at work, then the kids and I should just eat dinner with them.  Good plan, huh?  Plus, we spend a lot of time in Grandma’s pool.

I was inspired, by a 4-pound box of strawberries, to get busy.  Mmmm… strawberry shortcake… how I love thee.   And if I’m going to make dessert, then I had better make dinner to go with it.

I wouldn’t necessarily say that enchiladas and strawberry shortcake generally get “paired” together, but it was what I wanted tonight (along with a salad of romaine, red bell peppers, and tomatoes).  Growing up, we always made sweet biscuits for our strawberry shortcake, not a fluffy cake.  So that is what I made tonight – sweet biscuits.

I invited my brother and his family, along with my mom, over for dinner and dessert.  Everyone loved both the enchiladas and strawberry shortcake.  Out of nearly 30, I was only left with only 5 enchiladas.  I was mean, and only let the children have one strawberry shortcake.  My brother felt he does not fall into that category, so he had 2, or 3, or 4…  I’m not sure, but I only got left with 4 biscuits (out of 18) and a tiny bit of strawberries.  (Mom did take a biscuit and some strawberries home to Dad, who was not able to come to dinner, and doesn’t eat enchiladas anyways.)

The enchilada recipe and the biscuit recipe came from Recipezaar, with a few tweaks.  If you make the sweet biscuits, place your measured amount of shortening in the refrigerator before you prepare anything else.


1 lb ground beef
2 TBS dried minced onion (or 1/2 small onion, diced)
1 can refried beans
1.5 large cans (15 oz) or 3 small cans (8 oz) tomato sauce
2 cups shredded cheddar cheese
2 cups Monterrey jack cheese or pepper jack cheese
1 (1.25 oz) packet taco seasoning (like McCormick)
Corn tortillas (I used most of a 30-pack)

1. Brown meat with onion.  Remove fat and add taco seasoning.
2. In a medium-large bowl, whisk together beans and tomato sauce.
3. Mix meat and cheeses in a bowl, and add about 1/2 cup of bean/tomato sauce.
4. Spoon meat and cheese mixture into tortilla and roll.  Place in Pam-sprayed 9×13 pan.  Repeat until finished.  (I used 2 not-quite-9×13 glass dishes.)
5. Pour sauce over tortillas and spread to cover.
6.  Bake in a preheated 350°F oven for approximately 20 minutes.

Strawberry Shortcake with Sweet Biscuits

Fresh strawberries – we like lots of strawberries, so I used about 3 lbs for 5 adults and 5 children
Sugar to taste

Whipped Cream or Cool Whip

3 cups Better Batter Flour (or another gf flour mix with xanthan gum)
1/2 cup sugar
5 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cold shortening
1 & 1/4 cups milk
2 teaspoons vanilla

1. Wash and slice strawberries.  Place in a bowl.
2. Sugar to taste.  I probably used 4 TBS sugar (on 3 lbs of strawberries), as they weren’t all quite ripe, but I don’t like them too sweet.  Place in the fridge until you are ready to eat.

3. In a large bowl (or the bowl of your mixer), combine flour, sugar, baking powder, cream of tartar, and salt.
4. Cut in shortening with a pastry blender, 2 knives, or a fork, until mixture resembles coarse crumbs.  Or, go easy on yourself (like I did) and use the whisk of your Kitchenaid – it’s a lot less work.
5. Stir in milk and vanilla until just combined.
6. Drop biscuits onto ungreased cookie sheets, leaving a little room for expansion.
7. Bake in a preheated 350°F oven for 12-17 minutes until tops begin to brown.
8.  Serve biscuits warm, cut in half, piled with cold strawberries and whipped topping of choice.



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