The best, clean, Paleo and Gluten Free friendly enchiladas with homemade enchilada sauce. Top with fresh veggies and a side of Black Beans.
I don't know about you, but I love a good, clean, homecooked meal. Especially if it's simple and non-complicated. Here in Texas, we love a Tex-Mex dinner that's full of flavor and spices.
I made the sauce in advance to save time in the kitchen. All you do is throw everything together in a saucepan, stir, bring to a boil and Wala. The sauce is done. This easy tomato sauce is seasoned with flavorful spices.
When adding water, depending on your consistency preference, you can add 1/4 cup more water at a time to get the desired thickness. I like my sauce a little more liquid, so I usually put in 1/2 cup of water. You can substitute the water for chicken or vegetable broth.
I was able to feed my family of 6 with leftovers! Which is always a bonus. Two kids had 3 helpings!
The first thing you are going to want to do is make the sauce. whether it's made in advance or not, you want the sauce to sit for a bit while you are preparing the rest of dinner. that way, the sauce will be more flavorful as the spices had time to rest.
I used a can of organic diced tomatoes. Be sure to puree them BEFORE adding to the saucepan. You do not want to puree your sauce in a blender when it is boiling hot. I have also used crushed tomatoes before as well. either works fine.
add your water and spices. then bring to a boil. once it is at a rolling boil, reduce heat and simmer. (Again, you can make this in advance. once it has cooled completely, it can be stored in an airtight container in the fridge for up to a week. or in the freezer for up to 3 months.
This recipe is so easy, you can tweak it to your liking.
Your List of Ingredients
28 oz can tomato puree
1/4 c water (more or less depending on preference)
1 Tablespoon chili powder
1 Tablespoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 teaspoons onion powder
1/2 teaspoon fine sea salt (to taste)
2 pinches red pepper flakes
Step 1: Let’s Get Started
Making the sauce
Puree tomatoes in blender then add to saucepan over med-high heat
Add water and spices
Stir to combine
Bring to a boil
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Step 2: Layering the enchiladas
Ground beef till no longer pink. I like to add fresh spinach leaves, onions and garlic.
Layer your dish:
tortilla of choice (I personally love the Siete brand cassava flour tortillas)
cheese if you aren't doing vegan
Top with chopped fresh veggies. I like mini peppers, onions, jalapeños and cilantro
Step 3: Bake
Bake at 350° for 30 minutes
IF YOU TRY THIS RECIPE
Let me know. What are your thoughts? Did you do something different? Keep it the same?
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