Enchiladas are my love language. Just kidding. Sort of. Bill’s love for Mexican food combined with being gluten-free has always made Mexican restaurants a go-to option for us! When we first got married, I loved to make a variation of Real Simple’s Chicken Enchiladas. I learned that if you broiled the rolled up enchiladas (spray avocado oil or olive oil on them first) then the enchiladas would be crispy on the outside and you won’t be left with any of that mushy mess.
If you are primarily grain free like me, make these zucchini enchiladas and enjoy! I wanted to do a separate post highlighting just the red sauce because it’s that good. It’s also soy free, gluten free, dairy free, and super frugal.
Head on over and grab my recipe at Pioneer Woman’s Tasty Kitchen. Let me know what you make!