Grain Free Enchiladas

 This recipe is one of my go-tos for meal prep; it’s easy to make a big batch and then portion out for lunches throughout the week.  This is my cleaner take on the typically dairy-laden enchilada recipe that most of us are familiar with. I like to add chopped fresh romaine, tomato and mashed avo when serving.  This recipe can easily be modified by using chicken instead or doubling up on the beans to make it meatless.  Siete is my favorite chip/tortilla brand as they are not only Gluten free but also AIP (Autoimmune Paleo) friendly and super tasty!


What you need:

  • 1 package Siete tortillas
  • 1 pound organic ground turkey
  • 1/2 cup chopped onion
  • 1 T cumin
  • 1/2 tsp chili powder
  • pinch of cayenne pepper
  • 1 chopped red or green bell pepper
  • 1 can beans of choice (I like Eden foods refried beans)
  • 1-2 cups chopped kale or spinach
  • chopped cilantro to taste
  • 1 can gluten free enchilada sauce (I like Hatch green chile enchilada sauce)

How you do it:

  1. Combine in a saucepan: ground turkey, chopped onion and seasonings until meat is cooked through

  2. Add chopped bell peppers, beans and a handful of cilantro; cook until peppers are soft

  3. I like to wilt in some spinach or kale at this point to boost veggie content 🙂 

  4. Spoon mixture into Siete tortillas and roll up like a burrito (only need to fill then with ~3-4 T filling)

  5. Place roll ups side by side in a square baking dish and cover with tomatillo sauce (You will likely have extra filling leftover-I like to save this and top over cooked quinoa/rice as a quick dinner option; you can also make in a 9×13 which will help use up more filling)

  6.  Bake at 375° for 25-30 minutes or until slightly bubbling.  Top with more chopped cilantro, tomato and mashed avocado & serve

    GFG Enjoy! Signature

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