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gluten free enchiladas in a casserole dish

Gluten Free Enchiladas

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

Course Main Course
Cuisine Mexican
Keyword gluten free enchiladas
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 1833 kcal
Author Kelly Bejelly

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
  • 15 oz 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 raw onion chopped

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, chopped onions 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.