Since going without wheat and dairy I have found it difficult when craving my old favorites, like Enchiladas. Did you know most store bought enchilada sauces have gluten in them? Here’s a recipe I found that is very good!
She’s also got a great chicken enchilada recipe. So here’s my version of her enchiladas:
1 and a bit pounds ground turkey, beef or cubed chicken cooked thoroughly
1 small white onion
3 cloves of garlic (or however many you like)
1~14 oz can corn
1~14oz can black beans
1~8 oz can sliced black olives
12 corn tortillas
Cook the meat thoroughly in a large pan, drain. Add the onion, garlic, corn, black beans and black olives. In the bottom of a 9×13 baking dish add a couple of scoops of enchilada sauce to cover the bottom. Cover the bottom of the dish with 6 tortillas. Pour the meat mixture on top of the tortillas and smooth to edges. Cover the top with remaining 6 tortillas and pour the rest of the sauce on top. Bake at 350 degrees for about 30 minutes. Serve with cut up avocados.
Of course, if you can’t live without cheese go ahead and add it. Want flour tortillas? Well, you can easily substitute those back in. These are so easy that you’ll have dinner ready and in the oven in no time.