I think the first thing Spens ever cooked for me was enchiladas. It was the first time I hung out at his house, he made enchiladas and I made a cobbler. The in between consisted of football...shocker.
For the last few months, I've been trying really hard to truly be gluten free. Something I crave pretty often is Tex-Mex, specifically enchiladas. But for one reason or another, many places add flour to their different sauces. I'm sure it has to do with thickening them or whatever. Regardless, it sucks.
So Spens has edited his original enchilada recipe in order for them to be Kayteeyumms approved, aka gluten free.
First, cook your ground meat. We have venison for days, so that's our go to. (#paleo. #welovetohunt) Follow your seasoning directions - ours this time was Pioneer Brand Gluten Free Taco Seasoning. It was around $1, found at our local HEB. Find them, seriously.
Pour some enchilada sauce in the bottom of your baking dish. Heat oven to 350*F.
We now use corn tortillas. He kind of swirls both sides in a plate of sauce. We used Mild Green Chile Enchilada Sauce. I'm pretty sure it was El Paso brand (I forgot a picture of the can).
Please excuse the iPhone photos.
If you can get fresh corn tortillas, that would be ideal. Bagged ones will work, but they don't roll as well, and of course are missing some of the great flavor.
After both sides of a tortilla are sauced, scoop some of your taco meat onto the tortilla and sprinkle some cheese. About half a palm of meat and a solid pinch of Mexican blend cheese.
You don't want to completely fill the tortilla because you need room to roll.
...so now you roll the tortilla. I've seen some people use toothpicks to hold the enchiladas together. We aren't really worried about them unraveling because we tag team them so we've gotten pretty quick together. I'm not bragging or anything, we're just pros.
Continue this process until your dish is filled. Then sprinkle on the remaining taco meat, enchilada sauce, and cheeeese.
I go a little overboard (according to some) in the cheese department. I think it's the perfect amount. And Spens doesn't complain, so I'm good.
Bake for about 15 minutes. Basically until the cheese melts. And then you're ready to eat!
Makes about 3 American servings.
Let me know if you try it!!
