Wednesday, April 13, 2011

You say tomato, I say Enchilada


I’m not sure about you guys, but I find the easiest type of cuisine to prepare gluten free to be Mexican/Tex-Mex/Southwestern. (Minus this incident) It’s not necessarily the easiest to eat out in a restaurant, but at home…I can make a corn tortilla go far! And until tonight, I had never attempted making enchiladas.


Enter: Frontera Red Chile Enchilada Sauce

This was BY FAR the easiest supper I have made since….eating a bowl of cereal one night last week. I had tacos on my grocery list, but when I saw this on the shelf at Harris Teeter, I quickly changed my mind!

enchilada 013

Easy, Cheesy Enchiladas prepared according to Mr. Rick Bayless on the back of the enchilada sauce package. On the side:

enchilada 011

0% fat Greek yogurt, shredded lettuce with cabbage and carrots, and whipped beans: black beans blended with yogurt

Eat it all together friends. And make two batches if you’re sharing, because you’re gonna want leftovers for lunch.


Don’t forget to enter in to the LARABAR giveaway! Pecan Pie, Blueberry Muffin, Cookie Dough…they can all be yours for free!

AND I’ll even throw in a Gluten Hates Me sticker Smile

Enter HERE!

1 comment:

Liz said...

Mexican is THE easiest! I make fish tacos with an avocado, lime, corn and tomato salsa that couldn't be any easier to make. I think it's the fact that true Mexican foods use such fresh and natural ingredients. yummmm!