I love Mexican food, who doesn’t. But it can be hard to find healthier options when going out for Mexican food, especially when you are trying to avoid grain. So many items with chips or tortillas. Yummm, but no thank you. Luckily, Siete makes grain free options for both chips and tortillas, and they taste amazing. Their tortillas are slightly more fragile than traditional tortillas, so I use them to make a layered enchilada dish instead of the traditional rolled enchiladas.

I have also learned to make my own sauce, which doesn’t have the added yucky ingredients like corn starch or carrageenan (found in packaged sauces – even the healthy ones). It’s also super easy to make and tastes amazing!!

Sauce:

3 tbsp chili powder

1 tbsp cumin

1 onion – chopped

5 cloves garlic – chopped

1 tbsp oregano

½ tbsp onion powder

2 tbsp arrowroot

1 tbsp coconut oil

1 cup bone broth

2 15 oz cans of tomato sauce

2 tbsp tomato paste

1 tsp sea salt

1 tsp pepper

Using a sauce pan, sauté chopped onion and garlic over medium heat until cooked – about 8-10 minutes. Add in remaining ingredients and bring to a boil. Once boiling, reduce to a simmer and cook for 15 minutes. Use hand blender to pureed the sauce. Be careful or splattering sauce. It will be very hot.

Chicken:

2 packages chicken thigh

1 cup mild salsa

1 cups frozen sweet corn

2 cups cauliflower rice

2 cups frozen spinach

1 TBSP chopped cilantro – added after chicken is cooked

Place all ingredients into a slow cooker and follow manufactures settings. I usually do low and slow all day so the chicken is ready about the time I am ready to start making dinner.

Additional Ingredients:

3 cups raw shredded cheese – pepper jack (optional) vegan cheese is also an option if you’re trying to make this recipe dairy free

1 package (or 2 depending on serving platter size) grain-free tortillas

1 small can olives (optional) for garnish

2 limes (optional) for garnish

1 TBSP cilantro for garnish

 

Directions:

Preheat oven to 350.

I make enchiladas similar to lasagna vs. rolling individual tortillas. This saves so much time and it all tastes the same. Once the chicken and sauce are done use a 9x 13 pan and coat the bottom in a laden full of sauce. From here it is just about layering. Tortilla, sauce, meat, cheese, sauce tortilla. Repeat until the baking dish is full or until you are out of ingredients. I like to finish the top layer or tortilla off by covering it in sauce and sprinkling it with cheese. Bake for about 30 minutes. Once cooked, top with desired garnish – cilantro, olive, squeeze of lime.

Serve with some soaked black beans or a Mexican carrot slaw.

Enjoy!!