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 [1] with 2 bags of frozen GF meatballs [2], cut in half and jarred organic sauce [3] 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 [4] and a bag of shredded mozzarella [5] 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 [6]
Print [7]
Gluten Free Meatball Sub Enchiladas
Ingredients
- 1 bag frozen GF meatballs [8], thawed and sliced in half
- 1 bag Siete grain free tortillas [9] (I used the almond ones but if you need nut free they have variety)
- 1 bag 16 ounces mozzarella [5]
- 1/2 jar marinara [10] (12 oz of a 25 oz jar)
- A sprinkle of Balanced Bites Trifecta Seasoning [11]
Instructions
- Preheat your oven to 350F
- Take around 5 or 6 meatball halves and line them up in a tortilla
- Take a few spoonfuls of marinara and spread it onto the meatball halves
- Sprinkle a bit of mozzarella and then roll up the enchilada, placed seam side down in a 9×13 casserole dish
- Repeat until your pan is full or meatballs are used up
- Spoon more marinara on top of the rolled up enchiladas and sprinkle the remaining cheese
- Sprinkle some of the Balanced Bites Trifecta seasoning and then slide the casserole dish into the oven
- Bake for up to 30 minutes until the cheese is melted and bubbly
Find it online: https://predominantlypaleo.com/gluten-free-meatball-sub-enchiladas/ [12]
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