Grain Free Enchiladas

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Have the dieting blues? Does eating healthy seem like a never ending tasteless concoction after another? I got you. The same thing happened to me when I first learned my daily ice cream habit might not be as good for me as I hoped it was. I switched completely over to “healthy” food and found myself missing classic dishes like enchiladas, chicken pot pie and waffles. I thought to myself, “This is what life is now. Grilled chicken and steamed veggies for the rest of my days….”

grain free enchiladasHold up. That can’t be true. There’s got to be a way to incorporate healthy eating with delicious food. Say no to gulping down power greens mixed in the blender each morning and try REAL food. I’m talking about bringing all of your favorites back in a nutritious way. That’s why I started Sweetest Lemonade. I want you to know that eating better is still insanely flavorful, and so good your whole family will eat these dishes! Take these grain free enchiladas for example.grain free enchiladas

They are full of veggies, protein and use my grain free tortillas. I worked on this one multiple times to make sure they tasted as good as they should. I mean, enchiladas have a reputation, ya know? My kids think these are a gift from heaven and my husband just about lost his mind when I made these for dinner the first time.grain free enchiladas

If you’re not into dairy, try goat cheese or another dairy free cheese. I personally love a good raw white cheddar whenever I can get my hands on it.

Grain Free Enchiladas

Yield: 8

Ingredients

  • 8 grain free tortillas
  • 1 white onion
  • 1 lb. chicken boiled
  • 1 can 4 oz. green chiles
  • 1 can black beans
  • 1 can sliced olives
  • 3 cups cheese (I like raw cheddar)
  • 1 batch enchilada sauce (you can use 2 cans if you have a favorite brand)
  • fresh cilantro ( about 4 Tablespoons)

Instructions

  1. Preheat the oven to 375°. Spray a 9x13 pan with coconut or olive oil.
  2. In a medium bowl shred the boiled chicken. I use two forks.
  3. Dice the onion and add to the chicken. Mix in the olives, black beans and green chiles.
  4. Pour in 1 cup enchilada sauce, half the amount of fresh cilantro ( I use about 2 Tablespoons in the mix) and 1 cup cheese.
  5. Pour 1/2 cup enchilada sauce into the pan.
  6. Once mixed, fill each tortilla with about 1/4 cup of the enchilada mix. Fold the tortillas in on the ends as you roll them. Place them in the 9x13 as you go.
  7. Sprinkle the remaining enchilada sauce, cheese and cilantro on top.
  8. Bake for 20-25 minutes.
  9. Serve immediately or store in the refrigerator for later!

Notes

Tip: Roll the tortillas tighter than you usually would for say burritos. They get a little softer as they bake and you don't want them to fall apart!

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