Enchiladas don’t seem like a recipe that would require much thought, but these babies are not only gluten free, but are preservative and other artificial junk- free as well. It’s so easy to buy a can or seasoning mix of enchilada sauce, but there are so many unnecessary and unhealthy additives involved! So my trick to a quick, tasty and healthy enchilada sauce is to use some of my {Homemade} Salsa plus some tomato sauce. That easy! It’s made even handier by layering your ingredients into a slow cooker on low and letting it hang out until dinner time. It’s the perfect, quick and easy dinner for those nights after all the baseball, soccer, dance and whatever else is over and everyone’s starving.
Corn tortillas, enough for 3-4 layers in your slow cooker or baking dish
1.5 lb. turkey burger, hamburger or cooked shredded chicken or pork
1 pint (2 cups) {Homemade} Salsa
1 – 8 oz. can tomato sauce
1 can black beans, drained and rinsed
1 cup frozen corn
1-2 cups shredded low-fat cheddar cheese
Cook your meat of choice or forgo the meat and make it a meatless dinner. Pour the salsa, tomato sauce, beans and corn into a hot skillet along with meat. Stir to combine and heat through. Layer tortilla, meat sauce and cheese, repeat, until your baking dish or slow cooker are full. End with cheese on top. Cover with tin foil and bake at 350 for 30-40 minutes. Or layer into a slow cooker and set on low for 2-3 hours.
Top with:
sliced avocado
chopped fresh tomato
chopped green onion
fresh cilantro, chopped
sliced avocado
chopped fresh tomato
chopped green onion
fresh cilantro, chopped
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