We were having a craving for enchiladas which is one of Brian’s favorite meals.  I don’t make them very often and the last time I did I made grain free tortillas.  I didn’t have the time to do that today and decided to just use the store bought flour tortillas and totally go off the diet!I probably could have done the corn as a different option although he isn’t really supped to be eating that either.  I haven’t found a good option to sub out the flour or corn tortillas.  The homemade grain free versionwas good, but not the same and not a GREAT substitute… not to mention making a simpleish meal and all day creation!I cut corners on the tortillas this time, but took my time on the rest!I had my own recipe for the sauce in the past, but wasn’t 100% sold on it.  I found a new one on Allrecipes and it is absolutely fantastic!  I did alter it a bit to my taste, but you can view the original here or mine below!

  • 1 lb cooked chopped chicken
  • 2 cups fresh spinach chopped
  • 2 cups soaked and cooked black beans
  • 1 cup shredded cheese
  • 1 or 2 chopped red peppers
  • ½ of enchilada sauce (recipe below)
  • 4 cloves of garlic chopped

Mix all above ingredients together.

Pour ¼ of  enchilada sauce (see recipe below) in bottom of 8×13 pan to completely cover to bottom so that the tortillas don’t stick.  Divide ingredients into 10 tortillas, wrap and place in pan.  Cover with rest of enchilada sauce and sprinkle additional cheese if desired.

Bake at 350 degrees for about 45 minutes or until sauce is bubbling and enchiladas are hot.

Serves 6

Ten Minute Enchillada Sauce

  • ¼ cup coconut oil
  • 2 TBSP coconut flour
  • ¼ cup chili powder
  • 2 cups tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt to taste
Original instructions are to cook this to thicken.  I put all the ingredients into the [amazon_link id=”B003VN7VDW” target=”_blank” container=”” container_class=”” ]VitaMix[/amazon_link] and blend on high until all ingredients were well mixed and coconut oil was completely melted.  I continued to blend on high until it was steaming and slightly thick.  About 5 minutes.

There is no right or wrong ingredients to put inside the enchiladas.  Feel free to add whatever sounds good to you.  We change it up all the time and add what I’m craving or what sounds good or what can be found in the refrigerator!  Some of our other favorite ingredients to add include: Corn, olives, rice, hot peppers, onions, and mushrooms.  Just mix and match ingredients to your taste!
Also to make this dairy free I left the sour cream and cheese off of part of it for my dear hubby.  The kids and I have a love affair with sour cream, but he doesn’t seem to mind too much.  The cheese could have been left off completely and I don’t think anyone would have noticed!I also serve it with a side of sour cream and hot sauce.  Sometimes a little added cheese and olives to put on top.How do you make yours?  Any great ideas you like that I should give a try?

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