Mexican..gluten free?? Dairy free too?? Is it even worth it?!
Heck to the yes!!
David beat me by 1 point in the NCAA brackets that we filled out, so I agreed to make any meal of his choosing. For the first time in our history of being together he asked for enchiladas…we eat a lot of Mexican, but this has never come up and it turns out this is another easy crockpot moment.
Except of course I have a challenge, one many of you share!
How to make something that doesn’t look or sound too healthy and yet have it meet all my requirements: actually be healthy, dairy free and gluten free. The result was not surprisingly a little mix and match of cooking to satisfy everyone.
Crockpot Chicken Enchiladas
- 3 boneless, skinless chicken breasts
- 1/2 16 oz jar salsa
- 1 tablespoon reduced-sodium taco seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 8 Udi’s Gluten Free tortillas
- 1 zucchini spiralized
- 1 10 oz can enchilada sauce
- 1 cup Mexican cheese shredded for David
- 1 cup Daiya mozzarella cheese for me
- Spray slow cooker with non-stick cooking spray.
- Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper.
- Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Remove chicken and use forks to shred. Preheat oven to 350 degrees.
- Spray baking dish with non-stick spray (or coconut oil)
- Place 1/2 cup of chicken mixture on tortilla
- Roll up, place in dish with edges overlapping so they don’t unroll
- Top enchiladas with enchilada sauce and sprinkle with shredded cheese.
- Bake for 20-25 minutes
David requested refried beans and rice to fully round out his Mexican experience, so I obliged while mine per usual turned in to a bit more of a salad thanks to a spiralized zucchini.
Going gluten free doesn’t have to mean never having breads or tortillas again. It just means finding smarter choices and of course not leaning too far to packaged foods that are gluten free by default…yes I still remember by boss saying “I can’t figure out what to eat, but I know Snickers is gluten free”.
Do you make bets around who has to cook?
Any meals you have to make multiple versions of?
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.