Prior to an autoimmune diagnosis, my favorite date night was Mexican. All things Mexican…all things cheese… You can imagine my “depths of despair” (thanks Anne of Green Gables) when I learned I could never have dairy again. NEVER. No gluten…no soy…AND NO DAIRY! I thought Mexican food was forever a memory. No more Mexican Date nights. 🙁 I had resigned to eating salad the rest of my life. I had no idea there were actually “options” out there!

So in discovering options, I also became excited in experimenting. My first experimenting goal? To recreate my favorite date night meal! And while some of it is not exactly as the restaurant’s…I actually ended up liking my version better! And what’s more!? You don’t have that over-stuffed, sick feeling when you are finished eating!

My favorite place to go was Chuys. I would always order creamy jalapeno dip…I mean really…why else do you go there?! And ground beef enchiladas with BoomBoom sauce. AAuuuuuuu….Favorite meal EVER! So I was determined to remake this meal.

The dip was the easiest. I think I got it on the first try! woohoo! I cannot tell you how many times now I have made this. David and I both love this, and it’s a great “date night in” snack. Served with Siete tortilla chips.

The Enchiladas took a little more work…more the sauce. And it is still not like Chuys, but I love it! Mainly, it’s not BoomBoom Sauce. It’s not nearly as hot, BUT my dip is hotter than theirs… 🙂 so if I want more kick, I just put some dip on top of my enchiladas. (Also, I have not figured out how to serve enchiladas to look perfectly rolled on your plate, so I will try to “stage” a photo in the future and add it here.) LOL

Today, you are getting 2 recipes. NOTE: You will want to plan ahead. The dip is way better made a couple days ahead.

• Creamy Jalapeno Dip~Dairy Free
• Creamy Enchiladas~dairy free/gluten free

Creamy Jalapeno Dip

Ingredients:

• 1 cup mayo (sir Kensington dairy free mayo or Primal Kitchen dairy free mayo)
• 1/3 cup almond milk
• 1 tsp. apple cider vinegar
• 1/3 cup Kite Hill dairy free yogurt
• 1/3 cup jalapenos chopped (I use home canned)
• 1 Tablespoon jalapeno juice (from canned jalapenos)
• 4 oz. green chilies
• 1/3 cup fresh cilantro
• 1 Tablespoon ranch seasoning (see recipe below)
• 2 garlic cloves

Place all in the blender.  Blend well.  Refridgerate.

NOTE:  This is best made a couple days ahead.  The longer this sets the better it tastes!

Creamy Enchiladas

Ingredients:

• 2# ground beef
• Onions
• 3 tsp. cumin powder

• 8 oz. green chilies
• 2 tomatillos (these look like little green tomatoes with a crusty shell…kind of like an onion. Found in the produce section. 😉 Pull the crusty part off and wash before placing in the blender.)
• 3 green onions
• 4 serrano peppers
• Lime juice from one lime or 2 drops lime essential oil
• ¼ cup fresh cilantro
• 2 garlic cloves
• (OPTIONAL:  large spoonful jalapenos)

• ¾ cup vegetable broth
• 2 packages Daiya American Cheese~dairy free

• 10-12 Siete tortilla shells. (Cashew shells are best for not breaking apart)

Brown beef with onions.  Season with Cumin powder.  Set aside.

Place, chilies, tomatillos, green onions, serrano peppers, lime juice, cilantro, garlic, and jalapenos (if using) into a blender.  Blend well.  Pour mix, and veggie broth in a pan.  (I do not always use veggie broth, if I have another broth already in the fridge I will use it.) Bring to a boil.  Add salt and pepper to taste.  Turn down heat and slowly add cheese stirring until melted.  This may take a little while.  It will melt.  Stir frequently to keep from sticking/scorching.

Spoon meat mixture into shells and roll them up, placing seam side down in a 9×13 sprayed/greased pan.  Pour the cheese sauce over the top.  Bake at 350* for 30 minutes.  Garnish with fresh cilantro.

NOTE:  I double the blender part and put ½ in the freezer for another pan at a later date. 😉

And I guess you are actually getting 3 recipes, because I forgot that you need to make a dry “ranch seasoning mix”. LOL

Dry Ranch Seasoning Mix

• 3 Tablespoons garlic powder
• 6 Tablespoons dried parsley
• 3 Tablespoons dried minced onion
• 3 Tablespoons mineral salt
• 3/4 teaspoon black pepper

Place all this in the blender. Blend well. Store in an air tight container at room temperature. I usually double this. If it “chunks” together just stir it up and it will be fine.

Now, go plan your Mexican Date Night IN!