Inspired by the success of my lasagne I decided to have a go at making another of my pre-diagnosis favourite baked dishes, enchiladas. I started to research what made up an enchilada sauce and was intrigued to find that there was a lot of debate over whether it should contain tomatoes. Staunch traditionalists claim no tomatoes should be anywhere near the sauce others claim it should definitely be tomato based. I decided to have a go at making both kinds and in the end I preferred the sauce with tomatoes so I’ve included them in my recipe.
Feel free to adjust the level of chilli in this recipe to suit your own tastebuds, some people might find this version pretty mild. You can buy the gluten free tortillas or make my recipe by clicking here –> Gluten and Dairy Free Tortilla Wrap Recipe