As a mom there’s nothing I like more than a good, homemade freezer meal. A one-pot dish that I can literally take out of the freezer and put into a cold oven (that is heating up), and have a pipping hot meal that everyone loves, in under half an hour. Now, that is a dream come true! Gluten Free Enchiladas are all of that and more.
When I went gluten free, (and then Paleo) years ago, I did so because if I ate gluten, or most any grain for that matter, I was going to be in serious agony for 3 days. I don’t mean my stomach would hurt, I mean I would get a migraine that felt like my head was in a vice grip, accompanied by aches and pains all over my body. Ask me how many times I had to “cheat” and eat just a little bit of gluten, to swear it off for life? (Truth is, it was many many times)
Not being able to partake in one of my families favorite meals, that was also a meal that I relied upon on many a busy night, was something that I got used to. However, as my body has slowly been healing, I’ve been able to add a few of my favorites back onto the menu! Gluten Free Enchiladas is one of those items. Yippee!
Canned enchilada sauces generally contain wheat as an ingredient, so to be on the safe side, as well as saving money and staying away from pesky additives and BPA lined cans, I like to make my own. It’s easier than you think, and one can double, triple, quadruple the batch, freeze it, and have it ready at the go all year long! Here’s the recipe for Gluten Free Enchilada Sauce.
Make this dish Paleo by using my Quinoa Flour Tortillas. Tasty, flexible and truly amazing!
Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.