This week I want to share with you a super simple and delicious enchilada recipe!
Possible Filler options: Chicken, brown rice and black or kidney beans, shredded beef or ground beef (grass fed)
Gluten Free Tortilla options: Enjoy Life Brown Rice, Udi Gluten Free, or my favorite Rudi: they have a variety of flavors and use a variety of flours not just “rice”
Cheese options: Diaya Cheddar (Dairy Free Option), Goat: Gouda, Jack, or Cheddar, RAW Cow Cheddar
Salsa options: Any Gluten Free salsa: Enricos, Jacks, Kirklands Organic, Homemade
So……this is what you do!
STEP ONE: Make filling- I sautee an onion and pepper if I have one on hand, then toss in my meat of choice – 1 lb. (if chicken precook it and shred it), season with 2tsp. cumin, 1tsp (more if you want it spicy) chili powder, 2 tsp. oregano, and some garlic salt to taste. For beans and rice, I just pre cook my rice and then stir in my beans. I usually do not season them like the meat. When fully cooked…..
STEP TWO: Fill Tortillas. Grease up a 9 x13 pan with oil or line bottom of pan with parchment to prevent sticking. Then divide filling into 6-9 portions based on how many tortillas you have. Place filling at the end of the tortilla and roll, place seam side down in the pan. When all tortillas are rolled…..
STEP THREE: Dump salsa over the rolled tortillas. (Usually 1 large jar of salsa or 2 small ones- so it has a lot of sauce!)
STEP FOUR: Top with cheese of choice. Place in oven 350 for about 30-45 minutes until cheese is golden brown and bubbles!
Top with your favorite taco toppings: organic sour cream (or Tofutti dairy free sour cream), avocado, guac, salsa, lettuce, tomatoes, olives, etc…