Have you ever noticed that most red enchilada sauces have wheat in them? I made this gluten free red enchilada casserole with my simple home made sauce, which uses bean flour (or corn starch), instead of wheat flour. With chicken, beans, and fresh vegetables in the sauce, it is a healthy, filling meal option! In order to keep it light I only sprinkled cheese on the very top, instead of between the layers. I skipped the cheese altogether in the section for Emily, who is allergic to dairy.
You’ll find that most of your favorite foods can be modified to fit a healthy lifestyle. Even if you are allergic to gluten or dairy, or have another kind of food restriction, like diabetes, you can satisfy your food cravings with a little creativity and modification of recipes. My entire family actually prefers the food we eat now to the food we used to eat!
- 1 Recipe Gluten Free Red Enchilada Sauce
- 1 Can Organic Black Beans
- 2-3 Cups Left Over Cooked Chicken, Chunked
- 1 Can Sliced Olives
- 10-12 Corn Tortillas (preferably organic)
- 1-2 Cups Shredded Cheese
Preheat oven to 350 degrees F. Combine 3/4 of your sauce with the chicken, beans, and olives. You may want to add a little sea salt to the mixture. Spread half of this mixture onto the bottom of a 13×9 baking pan, preferably glass. Place half of the tortillas on top of the sauce mixture. Place one more layer of the sauce mixture, and one more layer of tortillas on top of that. Finish it off with the sauce you had set aside, then sprinkle with cheese. Serve with avocados and organic corn chips.
As a side note, I want to encourage you to cook with your children! It is a great way to connect with them and teach them healthy eating habits. They’ll be more likely to want to eat a new food if they helped to prepare it!