As promised in my last Veggies You Never Thought You’d Love blog post, I present to you my tried and true Nomato Enchilada recipe! This recipe has transformed over the past year and only gotten better and better. As I even type about this recipe, I’m salivating! I’ll give you a little background info on this recipe and then let you have the big reveal.

With my long history of picky eating, I never got adventurous with trying new foods until I was in college. My husband actually deserves the credit for slowly stretching my pallet. I distinctly remember the first time I had enchiladas—we were at a little Mexican restaurant in Duluth, MN for a get-away weekend for our first wedding anniversary. There was nothing familiar on the menu and I gave my husband the typical deer-in-headlights panicked face of “what am I going to eat!?!” He suggested I try enchiladas. Whoa, that’s new to me. To make it worse, they served two varieties! Needless to say, as soon as I tried the red-sauce enchiladas I was sold. This recipe that you’re about to drool over is my attempt to recreate that delicious authentic enchilada I had over 6 years ago!

You may be wondering what is a “nomato” enchilada? Well it is simply an enchilada with no-tomato. Again, as I said in this post, I love, love, love tomatoes and all their health benefits. This year I’ve just had some issues with histamine intolerance and haven’t been able to handle the tomatoes. We loved having these enchiladas so much that I set out to create a tomato-free version. Although I love tomatoes and tomato sauce, it never ceases to amaze me that we hid SEVEN veggies into this one sauce that would normally just have a couple veggies in it.