We LOVE enchiladas! This recipe from #superhealthykids initially appealed to me because it has all of the great flavors you would find in traditional enchiladas (with a few extra veggies in the mix), without the work of individually rolling them. I am always down for less work when it comes to getting dinner on the table!
I spent a few minutes this morning adding all of the ingredients into my #crockpot and then went about my day. Tonight we had a warm and satisfying gluten free meal to enjoy.
The enchilada filling turned out more like a chicken chili, which was fine with me! After a day of skiing in single digit temps, this meal was perfect for my hungry boys!
I lined bowls with corn tortillas warmed on a skillet, added a scoop of rice (see my fave hack below) and then the filling.
If you're carb conscious, you can enjoy the enchilada filling over shredded lettuce.
Don't forget the toppings! We added shredded cheddar and avocado. I served these up with a big hunk of #pamelas gluten free cornbread.
My crew gave this one a thumbs up and we have plenty of leftover filling for chicken nachos this weekend. Win/Win!
Find the original recipe here
My favorite rice hack!
~Eat Well,
GFSavvyMama
Comments