A search for store bought enchilada sauce left me empty handed; they all contained soy. Out of desperation, I turned to my favorite site, food.com, and found the recipe, Homemade Enchilada Sauce. (I raved about this on Facebook a few weeks ago.) Since discovering this sauce, enchiladas have become a weekly staple in our meal rotation. I can’t get enough of these, and neither can my son.
We have tried several different fillings including:
- browned ground beef mixed with salsa until wet,
- shredded, cooked chicken mixed with salsa,
- refried beans, and
- refried beans and the beef or chicken and salsa mixture.
All were delicious.
To prepare, simply
- make the enchilada sauce,
- spray the bottom of a 9 x 13 pan,
- put some of the enchilada sauce on the bottom of the pan,
- warm your corn tortillas by wrapping in a wet paper towel and microwaving for 45 seconds,
- fill the tortillas with your filling of choice and
- pour the remaining sauce over the top.
- Bake at 400 degrees for 15 minutes.
Enjoy!
(Excellent sides are lettuce, tomatoes, and homemade Simple Island Guacamole.)
Thank You for doing Freezer Glutin Free recipes.
I am doing low carb recipes, but it won’t be hard to adjust to low carb by using another thickener.
I have just received a great new book (Low-Carbing Among Friends) Vol 1, by 5 different experts. Best cookbook I have. You can get it at Amazon. I don’t remember the price.
I will be watching your blog more closely.
I so much want to learn to do the freezer cooking. I have never started freezing ahead yet.
Thanks
If you are intimidated by freezer cooking, just double a recipe that you make and put it in the freezer. That is the simplest way to start. Do this for a few weeks, and you will have several meals at your disposal.
What a great idea using salsa for the insides – I have just made 6 jars and was wondering what to use some of it for (the rest gets scoffed with tortilla chips and veggies)
I spy a dish that is going on our menu plan next week