a simple real food recipe :: enchiladas :: gluten free

Let’s cut to the chase…enchilada night is always a winner 😉

HERE is yesterday’s post on quick enchilada sauce in case you missed it! It is super easy, and you’ll be skipping out on HFCS, MSG, and other preservatives by just making your own. It is more cost effective as well.

Here’s how we do up enchilada night!

a simple real food recipe :: enchiladas

Author: Renee – www.theSIMPLEmoms.com

Ingredients

1 small onion, chopped
1 zucchini, chopped
1 – 15oz can organic corn, drained (I get mine cheapest sometimes at Costco and sometimes at the local grocer)
2 cups shredded cooked chicken from your weekly chicken making
1 recipe of my enchilada sauce (a little over 2 cups)
1 ½ cups organic cheese, shredded
Sea salt/pepper to taste
Gluten free tortillas (I like the Sami’s Bakery “Lavish”. Sprouted rice or corn tortillas work fine too. If you can handle the gluten go for a sprouted wheat tortilla. You can find these in the freezer section of most health food stores)

Instructions

Saute the onion with a pinch of salt in a couple TB of friendly fat (butter, coconut oil, lard) for about 5 minutes.
Add the zucchini and corn and cook until tender about 7 or so minutes.
Put the veggie mixture in a medium mixing bowl along with the shredded chicken, ½ cup of the enchilada sauce, and 1 cup of the cheese and combine.
Put about ½ cup of the enchilada sauce in a 9×13 baking dish to cover the bottom.
Scoop the chicken/veggie mixture onto warmed tortillas and roll. Place them seam side down into the baking dish.
Pour the rest of the enchilada sauce over the rolled up tortillas and sprinkle with about ½ cup cheese.
Cover the baking dish with foil and bake in a 400 degree oven for 20 minutes.
Uncover and bake another 5ish minutes.

Kitchen Tips:

HERE is my enchilada sauce recipe again! It makes the perfect amount for one recipe – double or triple up the sauce and freeze it up in quart containers!
HERE is how you can do up a whole chicken for it’s meat for a week of meals! It is SO easy and very convenient and cost effective!
This only takes me about 15 or so minutes to get ready and into the baking dish to cook. If you make your enchilada sauce the night or week before or have it batched up it really does go quick. You could even make up the veggie/chicken mixture up the night before.
Change up the veggies to your family’s taste and what is in season!
Use grassfed ground beef or sprouted black beans or pinto beans instead of the chicken! Or use half meat and half beans! That will really help stretch your meat budget!

YOUR TURN!
Let me know how dinner turns out!

This post was shared at Real Food Forager’s Fat Tuesday and The Polikva Family’s Family Table Tuesday!

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