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Last Updated on November 4, 2022

Gluten free Enchiladas are a Mexican dish that is made with corn tortillas, corn or tomato sauce, cheese, and other toppings. The word “enchilada” literally means “to chili (hot pepper) something” in Spanish.

Gluten free enchiladas in a casserole dish

Typically, enchiladas are filled with beef and onion (like my favorite Quesabirria Tacos) and then covered in a spicy red chili sauce. But there are many versions of this dish that use different types of meat, cheese, and other toppings such as cooked onions, cilantro and jalapenos.

Enchiladas are usually not considered gluten-free because the traditional version uses flour tortillas to hold the ingredients. Luckily for you we have come up with a Gluten Free Enchilada recipe that will blow your taste buds away! They are so simple to make but they are absolutely delicious! Let’s get started…

To make gluten free enchiladas, start by preparing the filling. You can use any of your favorite gluten free ingredients, such as ground beef, chicken, or beans.

Then, roll the filling into corn tortillas, and place them in a baking dish. Pour enchilada sauce over the top, and bake until the tortillas are crispy and golden brown. Gluten free enchiladas are sure to be a hit with your whole family who love mexican food!

Gluten free enchiladas are easy to make! Just follow these simple steps:

Close up of gluten free enchiladas in a casserole dish

Ingredients

  • 8 Corn tortillas or gluten free flour tortillas
  • 3 cups cooked shredded chicken (use store bought rotisserie chicken for an easy fix) or shredded beef
  • 15oz can gluten free enchilada sauce or green enchilada sauce – see homemade enchilada sauce recipe below
  • 2 -3 cups sharp cheddar cheese or monterey jack
  • 1 tsp sea salt
  • 1 onion, chopped

Optional side dishes: black beans, greek yogurt, refried beans,

Instructions

  1. Make sure you have all your ingredients ready to assemble.
  2. Preheat oven to 375F and spray a large baking dish with oil. You can use your oil of choice, I prefer olive oil. This helps prevent sticking.
  3. If you use the Don Poncho corn tortillas you wont need to heat your tortillas. If you use a firmer brand, heat them in stacks of 6 in the microwave with damp paper towel over them for 30 seconds. This will help them become more pliable for rolling.
  4. Pour some enchilada sauce onto a plate or pie plate and dip your tortilla into it. Flip it to coat the other side.
  5. Add a heaping spoonful of cooked chicken and then top with shredded cheese.
  6. Carefully roll the tortilla from one side and then place it into your pan. The tortilla may break a little. That’s okay, your going to cover it with more enchilada sauce and cheese. No one will notice.
  7. Once you have all your enchiladas rolled and tucked into your pan, drizzle more left over enchilada sauce over the top and then top with shredded cheese.
  8. Depending on how full you stuff your enchiladas you make end up with leftover ingredients.
  9. Cover with tin foil and bake in the oven for 20-25 minutes or until the centers are heated and the cheese is melted.
  10. Remove from the oven and top with the remaining enchilada sauce and serve hot.

Once you’ve made your gluten free enchiladas, it’s time to add some toppings! Here are a few of our favorites:

-Shredded cheese

-Sour cream

-Chopped tomatoes

-Chopped green onions

-Sliced black olives

-Jalapeno peppers

– Corn tortillas: You can try corn or flour tortillas to make gluten free enchiladas. Corn tortillas are naturally gluten free but be careful since some brands have gluten as an additive. Flour tortillas are not gluten-free, however, it is very easy to make gluten-free ones at home. It is recommended to look for a brand that has no gluten in their process.

– Cheese: Any cheese would work in these enchiladas but we recommend using an aged cheddar for the best flavor. A cheddar blend would also work really well. – Chicken: You can use a mixture of chicken breast and thighs for a tastier enchilada. – Chicken stock: This ingredient is used to create a rich and flavorful sauce for the enchiladas.

Notes: You can keep these for 3 to 4 days in your refrigerator when covered with plastic wrap.

Gluten Free Homemade Enchilada Sauce

Ingredient Checklist

  • ¼ cup vegetable oil
  • ¼ cup New Mexico chili powder
  • 2 tablespoons cornstarch
  • 1 cup water or chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon onion salt
  • salt to taste

Directions

  • Heat oil in a skillet over medium-high heat. Stir in chili powder and cornstarch, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.
  • Gradually stir in water, tomato sauce, cumin, and garlic powder, until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.

– Tomatoes: You can use a can of whole tomatoes or diced tomatoes. If you use diced tomatoes, you may need to add a little bit of water so the sauce doesn’t become too thick.

– New Mexican Chili Powder: You can use any kind of chili powder you like. If you don’t like your sauce to be very spicy, you can go with a mild pepper like a pimiento.

– Cumin: For a really rich flavor, you can use ground cumin. If you use whole cumin seeds, you can toast them and then grind them to get a more aromatic flavor.

– Salt and pepper: You can use any kind of salt, but we recommend using a sea salt or Himalayan pink salt.

Gluten free Enchiladas are a Mexican dish that is made with corn tortillas, corn or tomato sauce, cheese, and other toppings. The word “enchilada” literally means “to chili (hot pepper) something” in Spanish.

Easy Gluten Free Chicken Enchiladas

Chicken: You can use a mixture of cooked shredded chicken breast and thighs for a tastier enchilada recipe.

Gluten Free Cheese Enchiladas

Cheese: Any type of cheese would work in these enchiladas, but we recommend using an aged cheddar for the best flavor. A cheddar blend would also work really well. –

Gluten Free Vegan Enchiladas

– Beans: You can use black beans or pinto beans. If you use black beans, you will need to add a little bit of salt to the recipe. If you use pinto beans, you don’t need to add any extra salt.

– Tomatoes: You can use a can of diced or whole tomatoes. If you use diced tomatoes, you may need to add a little bit of water so the sauce doesn’t become too thick.

– Bell peppers: You can use a mix of red, green, and yellow peppers. You can also use one type of pepper if you prefer less variety in your dish.

– Onions: Any type of onion would work great in this recipe. If you want to add a little bit of sweetness to the dish, you can use Vidalia onions.

gluten free enchiladas in a casserole dish
Yield: 4 servings

Gluten Free Enchiladas

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Looking to satisfy your Mexican food craving? These gluten-free enchiladas are everything you're looking for. The delicious combination of flavors is out of this world, and you won't even know they're gluten-free. Don't miss out! #MexicanFood #GlutenFree

Ingredients

  • 8 Corn tortillas or gluten free flour tortillas
  • 3 cups cooked shredded chicken (use store bought rotisserie chicken for an easy fix) or shredded beef
  • 15oz can gluten free enchilada sauce or green enchilada sauce - see homemade enchilada sauce recipe below
  • 2 -3 cups sharp cheddar cheese or monterey jack
  • 1 tsp sea salt
  • 1 onion, chopped

Instructions

  • Make sure you have all your ingredients ready to assemble.
  • Preheat oven to 375F and spray a large baking dish with oil. You can use your oil of choice, I prefer olive oil. This helps prevent sticking.
  • If you use the Don Poncho corn tortillas you wont need to heat your tortillas. If you use a firmer brand, heat them in stacks of 6 in the microwave with damp paper towel over them for 30 seconds. This will help them become more pliable for rolling.
  • Pour some enchilada sauce onto a plate or pie plate and dip your tortilla into it. Flip it to coat the other side.
  • Add a heaping spoonful of cooked chicken and then top with shredded cheese.
  • Carefully roll the tortilla from one side and then place it into your pan. The tortilla may break a little. That's okay, your going to cover it with more enchilada sauce and cheese. No one will notice.
  • Once you have all your enchiladas rolled and tucked into your pan, drizzle more left over enchilada sauce over the top and then top with shredded cheese.
  • Depending on how full you stuff your enchiladas you make end up with leftover ingredients.
  • Cover with tin foil and bake in the oven for 20-25 minutes or until the centers are heated and the cheese is melted.
    • Remove from the oven and top with the remaining enchilada sauce and serve hot.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    4

    Amount Per Serving: Calories: 1833Total Fat: 131gSaturated Fat: 72gTrans Fat: 4gUnsaturated Fat: 41gCholesterol: 423mgSodium: 4026mgCarbohydrates: 49gFiber: 6gSugar: 11gProtein: 115g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Conclusion

    These Gluten Free Enchiladas are the perfect meal for a weeknight dinner. They are easy to make and very flavorful! You can make them with a variety of toppings, as well as make them vegetarian or vegan. No matter which version you choose, they are sure to be a hit with the whole family!

    FAQ

    What enchilada sauce is gluten free?

    Many enchiladas can include grains or malt as the thickening ingredient but Old El Paso Enchilada Sauce has gluten-free natural ingredients only including soy as an allergen. See my homemade recipe in the post

    Are tortillas gluten free?

    The corn tortilla is generally gluten-free. Check the labels for tortillas that DO NOT contain corn-wheat flour mixes. Flour tortillas are commonly created from wheat flour.

    What kind of tortilla is used for enchiladas?

    Tortilla: Corn tortillas have traditionally been used in Mexican-style enchiladas, however I usually make flour tortillas (that are more often used in Mexican or American styles) because of their relatively simple rollability. That said, almost anything tortilla can be used in this recipe.

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