Thursday, August 30, 2012

Enchiladas Two Ways

We rarely go out to eat.
With multiple allergies, it's not easy finding food
that will accomodate our dietary needs
and is of high quality.
In fact, I don't have much of a desire to eat out anymore.
If we get a hankering for a certain something,
we make our own.
Here's an easy recipe for gettin' your fix
of Mexican food in a flash.

These chicken enchiladas were made
with leftover cooked chicken,
onions, beans, corn, homemade gravy and cheddar cheese.

Simply add the filling to flour tortillas, roll,
and place on a baking dish
  Top with a little gravy and cheese.
Bake 20 minutes at 350 degrees.
Everything is already cooked,
so it's just to heat it through and melt the cheese.

This vegetarian version contains pinto beans,
gravy and cheddar cheese.
You can also use soy crumbles with the beans.
Assemble these the same way as the chicken version
and bake at the same time.

Just a couple of these will fill you up.
And you didn't have to spend an ounce of gas to enjoy
delicious Mexican food!

For a gluten-free version, use these brown rice tortillas.
They are really tasty,
especially when pan-fried and used for tacos and burritos.

They can also be sliced and baked as chips.

Mary’s Kitchen



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