Here in the United States, there seems to be a lot of confusion about Mexican food. If you go to Mexico, the food served includes plenty of ripe fruit and freshly caught seafood. The tortillas are made by hand in small tortilla factories. There is a much greater variety of condiments and dishes than is normally available here in the United States. In the same way that Chinese and Italian food has become Americanized, Mexican food has been appropriated and changed. However, despite my purist convictions, I can’t help but like the fusion cuisine called Tex Mex food. This mix of Mexican and Texan food is unabashedly simple. Most recipes use one of several types of sauces with meat, beans, and vegetables. As a busy mom, I have come to appreciate Tex Mex cuisine as a great source of quick gluten-free lunch ideas for my family.

In my house, most of these meals are centered around the corn tortilla. Packaged corn tortillas are easy to come by and will serve your purposes very well. If you find yourself with a little more time and patience than I usually have, the maseca masa flour brand (lemon-treated cornmeal) is guaranteed gluten-free. It can be used to make fresh tortillas, but can also be used in tamales, pupusas, and American casseroles like tamale pie. However, for most meals I rely on packaged tortillas and my family has never complained.

The most familiar uses for the corn tortilla involve frying. They can be cut into eighths and fried until crisp to use as chips. My kids are happy when I can give them ideas for gluten-free lunches that they can make themselves. They take homemade nacho chips, top with canned black beans and pre-shredded cheese, and melt in the microwave before topping with sour cream and olives.

The tortilla can be folded and fried to make traditional tacos, but without the basket to shape them, I find it very complicated. We prefer to leave the tortilla flat and make toast shells. These crispy wafers can be topped with traditional taco fillings, but can also be made into a decent pizza with tomato sauce and mozzarella cheese. Having some pre-made toast is always handy for last minute gluten free lunch ideas.

My personal favorite use for corn tortillas takes a little more time, but the results are always worth it. Enchiladas are rolled-up corn tortillas filled with vegetables, cheese or meat, and are placed in a baking dish before being covered with delicious sauces and grated cheeses and cooked until the cheese is golden brown. I love having mine stuffed with a combination of ricotta cheese, mozzarella cheese, and sauteed spinach with fresh garlic. My husband prefers a meatier filling and often orders chorizo, a spicy Mexican sausage. If rolling up enchiladas for your family takes too long, as it often does in our home, then layering the tortillas, filling, and sauce is efficient and just as tasty. We call that “Mexican lasagna” in our house, though I’ve also seen it referred to as “enchilada casserole.”

The most commonly eaten enchilada sauce in the United States is generally referred to as “enchilada sauce,” which I don’t find particularly helpful. This Tomato Chili Powder Garlic Sauce is generally flavorful without being overly spicy, making it a popular choice for kids. Green enchiladas are made with my favorite sauce. This sauce contains no red tomatoes, although occasionally the traditional tomatillo is stretched by adding unripe green tomatoes to the recipe. The sauce has a very fresh flavor, a moderately acidic flavor that is almost citrusy. If you also have a creamy component in the sauce, they are known as enchiladas suizas, or “Swiss enchiladas.” This is terribly tasty too. Other enchilada sauces include the exotic mole sauce, which contains unsweetened chocolate and ground pumpkin seeds.

There are many popular variations on the enchilada casserole. Chili Casserole layers cheese on tortillas and uses a chunky chili sauce instead of an enchilada sauce. After baking, the casserole can be topped with your favorite chili garnishes. In our house, we like black olives, pico de gallo (fresh sauce), and lots of sour cream. Another variant is known as brunch enchiladas. Along with the traditional fillings, gently scrambled eggs or sliced ​​boiled eggs are included in the layers. Many people also enjoy Italian enchilada casserole, using a marinara seasoned with herbs and garlic instead of enchilada sauce and including Italian sausage in the filling. It’s not my kids’ favorite, but if you’re bringing a pot luck dish with an Italian theme, it’ll fit in nicely without having to buy expensive gluten-free noodles.

Whether you make homemade flour dough tortillas and freeze them or have a few packs of pre-made tortillas on hand, having them will mean you’ll always have quick gluten-free lunch ideas.