Had pasta last night? Use those leftovers to make these Gluten Free Meatball Sub Enchiladas!

I’m still on a diet! But slow down y’all,by diet, I mean fiscal.  We are keeping that budget tight and it has been quite an adjustment. But it’s nice to see that we can do it when we need to. With a family of 5, it is very easy to spend excessively on food alone, much less on other things like for entertainment or home-centered activities. 
So here’s how this went. I made grain free spaghetti with 2 bags of frozen GF meatballs, cut in half and jarred organic sauce last night. Easy peasy and we roasted some cauliflower to provide veggies and bulk. It cost a total of $25.50 with lots of leftover meatballs and sauce and we fed 6 people with my mom here so it was $4.25 per person with food to spare. 

Tonight, I pulled out the leftover meatballs and sauce and grabbed a bag of Siete Food tortillas and a bag of shredded mozzarella and assembled a meal just like you would enchiladas, but meatball sub style. And lemme tell you what. It fed 6 of us again for a total of $19 ($11 more in ingredients added to yesterday’s meatballs), which averages to $3.17 per person. Steamed some green beans we had in the freezer and called it a night. 

Are you on a fiscal diet this year? What are your favorite tricks to save?

Want more quick weeknight meals? Try my Instant Pot Gluten Free Noodles and Sauce

Gluten Free Meatball Sub Enchiladas

Print Recipe

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

• 1 bag frozen GF meatballs, thawed and sliced in half
• 1 bag Siete grain free tortillas  (I used the almond ones but if you need nut free they have variety)
• 1 bag 16 ounces mozzarella
• 1/2 jar marinara (12 oz of a 25 oz jar)
• A sprinkle of Balanced Bites Trifecta Seasoning

Instructions

1. Preheat your oven to 350F
2. Take around 5 or 6 meatball halves and line them up in a tortilla
3. Take a few spoonfuls of marinara and spread it onto the meatball halves
4. Sprinkle a bit of mozzarella and then roll up the enchilada, placed seam side down in a 9×13 casserole dish
5. Repeat until your pan is full or meatballs are used up
6. Spoon more marinara on top of the rolled up enchiladas and sprinkle the remaining cheese
7. Sprinkle some of the Balanced Bites Trifecta seasoning and then slide the casserole dish into the oven
8. Bake for up to 30 minutes until the cheese is melted and bubbly