We recently went to see my husbands family and his aunt made the most awesome enchiladas! So after we got home I was determined to re-create them — gluten and dairy free of coarse. They are actually very simple and don’t take too long to make, which is good because lately if it ain’t quick and easy… I ain’t makin’ it.
I thought that after the kids started school I would have more time but somehow it seems to be just the opposite. We are on a strict schedule of making lunches, snacks, dropping kids off, picking them up — especially since my 4 yr old only goes from 8 to 11:30. And for some reason we seem to have tons of appointments, homework, sickness, remodeling our bathroom after it flooded… always something going on. Then, on top of that I started working part-time. OK OK… a few hours a week – that’s still considered part time 🙂
I have to admit that we’ve even let Lance go off of his diet some-Gasp! He’s been doing the best he’s ever done and after much persistence my husband convinced me to give him a small amount of wheat and see what happens. I was prepared for the worst… but he handled it very well! So we tested it again and again he was very in control of his body. Usually if he even gets a trace amount of gluten he immediately gets hyper, starts flapping and rocking more, and is just more “in his own world”. The only difference I’ve seen this time is that he seems to be more emotional and gets frustrated a little bit more easily. About a month ago we started giving him some new vitamins and bought him a therapy swing for his room along with several other “sensory diet” items. I think those things along with the fact that he is on a great schedule and is still getting lots of speech and occupational therapy has really contributed to his progress.
In any case I believe Lance still needs to be on the diet. And besides, I prefer cooking with heart-healthy almond flour, fiber-filled coconut flour, and sugar substitutes because it is just healthier. But I will keep you posted on his progress.
-If your child is on the gfcf diet for autism/behavior I am not recommending you add wheat to his or her diet, these are just my personal experiences. If you wish to change your child’s diet, please consult your doctor.
-I haven’t cooked a lot lately, but I am working on an apple pie, peppermint patties, and soon I would like to make some of the suggestions that were given to me when I had my giveaway.
- 2 14-oz. can enchilada or Mexican red sauce
- ½ C chicken broth
- ½ tsp. salt
- ½ tsp. pepper
- 1 pound ground beef
- 1 medium onion
- 2 4-oz. cans diced green chili's
- ½ tsp. salt
- 10-14 corn tortillas
- canola oil or olive oil for frying
- 1 C chopped green onion, optional
- Start by making the sauce. Mix all the sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer while you prepare the rest of the meal.
- For the meat: Finely chop the onion. Then, in a large skillet brown the meat along with the onion. Drain off fat. Add the green chilies, salt, and pepper. Stir to combine. Turn off heat and set aside.
- In a small skillet over medium heat, fry the tortillas in oil just until soft. Drain on paper towel and repeat until all the tortillas have been fried.
- Now lets assemble the enchiladas: Preheat the oven to 350 degrees. I know we don't have any cheese to melt, but I've found that if I don't pop them in the oven they get cold by the time I serve them.
- Next, dip each tortilla into the sauce.
- Set the soaked tortilla on a cookie sheet and place some of the meat mixture in the tortilla. You can also add in black olives or green onions if desired. Repeat until cookie sheet is full.
- Roll up the tortillas and place seam side down in a baking dish. Repeat with the rest of the tortillas.
- Stir about 2 Tbsp. of cilantro into the sauce and pour the remaining sauce onto the top.
- Bake for 10 minutes, or until hot.
- Sprinkle extra cilantro and any left over meat mixture over the top and enjoy!