My recipes are grain free, refined sugar free and most are dairy free. I was so happy when I found Siete Tortillas and Tortilla chips that are grain free and taste great. It meant that I could make Mexican food again. I created this just before Cinco de Mayo. I love learning about new countries through their holidays, customs, culture and traditions. Mexican food is very popular in America. So, if there are cultural festivals going on locally around you go try them out. It is the cheapest way to travel without having to purchase a plane ticket. You never know you might just make some new friends and learn about the world while doing it.
In my house, I make the Enchiladas three ways. Grain free, Dairy Free and Regular. I am grain free my daughter is dairy free and my husband and son don’t worry about their diet.
2 lbs of chopped chicken
1 chopped onion
2 cloves minced garlic
1 cup chopped bell peppers
1 cup my enchilada sauce
2 tablespoons of avocado oil
Fry up the chicken, onions, garlic, and peppers. When the onions are translucent add my homemade enchilada sauce.
How to make the Enchiladas:
Make Refried Beans in a pan
Make LaRena’s Cream of chicken soup and mix in with Enchilada Sauce
Make Enchilada Sauce
1 Cup cheddar cheese
1/2 cup Mexican Queso (Gluten Free)
Normally for this recipe, I would make only one pan. But if your family is like mine and has different dietary needs i. e. grain free, dairy free or no restrictions. I made three different pans with a small amount of enchilada sauce on the bottom.
Preheat oven to 350 F. Pour a small amount to cover the bottom of your Enchilada baking dish. Pour about a cup of enchilada sauce in a small frying pan. Take a Siente tortilla and lay down in the enchilada sauce. Turn the tortilla over so that both sides have been coated with enchilada sauce. Place the coated tortilla on a plate. Put a tablespoon or so of the refried beans in the center of the tortilla. Put another tablespoon or so of the chicken meat from above. If you are dairy free roll up the tortilla and place inside your baking dish with enchilada sauce on the bottom. If not dairy free add cheese to the center of your tortilla (with the beans and the chicken meat). Roll up the enchilada and place into your baking dish. Continue until meat and beans are out. If there is any leftover meat or beans add to baking dish. Pour enchilada sauce on top of the chicken enchilada baking dish. Top with more cheese and/or Mexican Queso. Bake for 30 minutes to 45 minutes or until you see the side bubbling. Allow to cool.
Serving Suggestions: Sliced radishes, limes, sour cream, guacamole, or salsa.