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Gluten Free Dairy Free Enchilada Cornbread Casserole Recipe

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Gluten Free Dairy Free Enchilada Cornbread Casserole
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Ingredients

  • 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
  • 1 cup chicken stock
  • 1 tsp cumin
  • 2 tbsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 tbsp masa flour
  • 1 lb ground turkey or beef, browned and drained
  • 1 medium onion, finely diced
  • 1 red or orange bell pepper (or 4-6 mini peppers) diced
  • 1 4 oz. can chopped black olives (drained)
  • 1/2 tsp salt
  • For Cornbread:
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
  • 1/4 cup melted Earth Balance spread
  • 1 egg, lightly beaten
  • 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
  • 1/2 cup chopped green onions

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