9 Siete Grain free tortillas sautéed in Macadamia nut oil
1 cube of vegetable and 1 no chicken broth cubes
2 ½ cups of water
3 TBS macadamia nut oil
3 TBS chili powder or enchilada powder
½ cup rice or almond flour
½ tsp celtic grey salt
1 container of Kite Hill jalepeno cream cheese
2 cups of mushrooms chopped
2 cups of green chillies peeled and chopped
2 cups of deveined and chopped collard greens
½ cup jalapenos chopped
½ cup carrots chopped
1 cup of parsely chopped
1 cup of cilantro chopped
Directions:
You will need a 9x9 glass baking dish.
Make the sauce. Heat water and add boullion cubes to dissolve. In sauce pan sauté enchilada or chili powder in oil. Add garlic and onion if you choose(you have a sulfur adversity so maybe not) Add salt and rice or almond flour. Saute until a paste. Add bouillon water and whisk together over medium heat until thick. If you need more flour mixture just mix flour and water to make more paste and add to sauce. Be careful to not make it to thick. Set aside while preparing everything else.
Saute tortillas. Set aside once sautéed. Once slightly cooled, spread each one with kite hill cream cheese. Each layer will take 2 whole tortillas and 1 split in half to cover pan.
Layer ingredients. Start with a good spread of sauce in bottom of pan. Put one layer of tortillas with cheese, spread a portion of mushrooms, collards, chillies, carrots, jalapenos and parsley. Put a ladle of sauce on top of veggies. Repeat with tortillas, veggies and sauce. Last layer will be tortillas and sauce on top.
Bake at 300 for 30 minutes.
Serve with Guacamole and seed crackers.
Pico on top if you like.