Cooking and Serving: 40 minutes | 4 servings
Ingredients
How to make gluten free enchiladas | Recipe tips & tricks
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4 servings
Ingredients
How to make gluten free enchiladas
Recipe tips & tricks
Instructions
WHY I LOVE THIS RECIPE FOR GLUTEN FREE ENCHILADAS
Tons of flavor: Our homemade gluten free enchilada sauce.
from warm, smoky spices and rich tomato puree, the chicken is moist and.
tender, and the mix of cheeses is just right.
Quick & easy: Even if you don’t make anything ahead of time, you can cook the.
chicken while you’re making the sauce, then assemble everything, and bake.
It’s all less than an hour start to finish, and often much less! Plus, all of.
the spices are dried, so you don’t even have to dice any onions!
Versatile: As written, they’re chicken enchiladas, but you can make them with.
cheese alone, or replace the shredded chicken with 1 1/2 cans of black beans.
Ingredients for gluten free enchiladas.
for gluten free enchiladas.
KEY INGREDIENTS
You’ll only need a handful of ingredients to make gluten free enchiladas. Here’s.
a few words about each:.
Gluten free enchilada sauce: I usually make my own enchilada sauce for.
maximum rich, smoky flavor, but if you have a favorite gluten free jarred or.
canned enchilada sauce, use that! You’ll need 3 to 4 cups of sauce.
Shredded chicken: I like to cook skinless boneless chicken breasts in the.
oven at high heat, drizzled lightly in olive oil with a sprinkling of salt,.
with a piece of parchment paper directly on the chicken. The paper acts.
almost like skin would, and retains moisture during baking for really.
flavorful, tender and moist chicken.
Sour cream: Adds a rich, creamy flavorful tang to the chicken, and helps.
everything stay moist in the oven.
Shredded cheese: I like a combination of Monterey Jack and sharp yellow.
cheddar cheeses for a rich, cheesy, flavor that isn’t too sharp. Shred your.
own if you want it to melt best!
Corn tortillas: 6-inch corn tortillas work really well here, and we warm them.
for a few seconds under moist paper towels in the microwave so they bend, and.
MAKE THE ENCHILADA SAUCE
Make your homemade gluten free enchilada sauce.
The sauce will keep in the refrigerator for at least a week. Then, you can.
have gluten free enchiladas any time.
Enchilada sauce in orange pot with whisk for how-to.
sauce in orange pot with whisk for how-to.
MAKE THE FILLING; FILL THE TORTILLAS.
Cover the bottom of the casserole dish with enchilada sauce.
Mix shredded chicken, sour cream, and enchilada sauce, and place that filling.
on each corn tortilla.
Top with cheese, and roll closed.
bowl with chicken, red gluten free enchilada sauce and sour cream.
with chicken, red gluten free enchilada sauce and sour cream.
Corn tortilla with chicken and shredded cheese.
tortilla with chicken and shredded cheese.
Hand closing corn tortilla with cheese.
closing corn tortilla with cheese.
COVER FILLED TORTILLAS WITH SAUCE & CHEESE; BAKE.
Line up all of the filled tortillas in a casserole dish, packing them tightly.
so they don’t open up.
Cover with plenty of sauce.
Top with more shredded cheese, and bake until cheese is melted and sauce is.
12 filled corn tortillas in black casserole dish.
filled corn tortillas in black casserole dish.
Red enchilada sauce on top of 12 filled corn tortillas.
enchilada sauce on top of 12 filled corn tortillas.
Shredded yellow and white cheese on top of red sauce in casserole dish.
yellow and white cheese on top of red sauce in casserole dish.
gluten free enchiladas finished dish.
free enchiladas finished dish.
WARM THE CORN TORTILLAS IN THE MICROWAVE BEFORE FILLING.
Store bought corn tortillas are great for a quick and easy gluten free meal, but.
they can’t be folded or rolled without cracking unless you warm them up. Just.
wet 2 paper towels, place one on a microwave safe plate, the tortillas in a.
stack on top, and the second paper towel on top of the stack. Microwave for 30.
seconds, and work with the tortillas one at a time, keeping the rest covered in.
PACK THE FILLED TORTILLAS IN THE PAN TIGHT
You’ll fill and roll each tortilla individually, then place it in the baking.
dish, seam side down. Since the tortillas aren’t very large and we want plenty.
of filling inside, they may open up as they sit in the dish unless you pack them.
In a 9-inch x 13-inch x 2-inch casserole dish, you should be able to fit 12.
filled tortillas total: 8 side facing the other direction.
MAKE THE SAUCE AHEAD OF TIME
The enchilada sauce will keep in the refrigerator without separating or going.
bad for at least a full week. I like to store mine in sealed glass mason jars.
because the red sauce won’t stain them. You don’t even need to heat the sauce.
before using it, since it will warm in the oven with your enchiladas.
COOK THE CHICKEN AHEAD OF TIME—OR USE A GLUTEN FREE ROTISSERIE CHICKEN.
You can cook and shred the chicken and store it in a sealed container in the.
refrigerator for up to two days prior to using it to make enchiladas. You can.
also buy a gluten free rotisserie chicken, and discard the skin and bones, and.
use the meat to make these enchiladas.
Gluten free enchiladas without sauce on top overhead image.
free enchiladas without sauce on top overhead image.
STORING LEFTOVER GLUTEN FREE ENCHILADAS
The corn tortillas won’t hold up very well once they’ve been covered in sauce.
and baked, then cooled, but the dish will still taste delicious. Place any.
leftover enchiladas in a sealed container and store in the refrigerator for up.
to 2 days. Reheat gently in a 300°F oven or toaster oven before serving warm.
MAKING ENCHILADAS AHEAD OF TIME
You can make the sauce and the filling, fill the tortillas and pack them into a.
prepared 9-inch x 13-inch baking dish. Without adding the sauce or cheese on.
top, cover the dish tightly with freezer-safe wrap. Place in the freezer and.
freeze for up to 2 months. Defrost in the refrigerator overnight, top with the.
remaining sauce and cheese, and bake.
INGREDIENTS & SUBSTITUTION SUGGESTIONS.
DAIRY FREE ENCHILADAS
To make these enchiladas dairy free, you’ll need to replace the butter in the.
enchilada sauce, the sour cream in the filling, and the cheese. For the butter,.
I recommend Miyoko’s Kitchen brand vegan butter. For sour cream, Tofutti’s.
Better Than Sour Cream tastes pretty authentic. And for cheese, I really like.
Violife brand dairy free cheeses. Daiya brand is also good.
SKIP THE CHICKEN
You don’t have to make these enchiladas with shredded chicken. You can use.
cooked ground beef and cheese, beans and cheese, or just lots of shredded.
2 gluten free enchiladas with parsley on plate with fork.
gluten free enchiladas with parsley on plate with fork.
FREQUENTLY ASKED QUESTIONS
Are enchiladas gluten free?
Enchiladas that are made with corn tortillas, a gluten free enchilada sauce, and.
no other gluten-containing ingredients are gluten free. If they’re made with.
homemade gluten free tortilla recipe.
gluten free, but conventional tortillas contain gluten so be careful!
Can I use store-bought gluten free enchilada sauce?
Yes! I like my homemade enchilada sauce best, since it’s thick, smoky, an packed.
with flavor. But there’s no denying the convenience of store-bought sauce that.
you have in a jar or can in your pantry. You’ll need 3 to 4 cups of sauce to.
What brands of store-bought enchilada sauce are gluten free?
These brands don’t list any gluten-containing ingredients:.
Old El Paso Red Enchilada Sauce.
Siete Red Enchilada Sauce.
Hatch Red Medium Enchilada Sauce.
La Victoria Red Enchilada Sauce.
Can I make homemade gluten free enchiladas ahead of time? Can you freeze them?
Yes! If you assemble it all and cover it, the whole prepared dish will keep.
really well in the refrigerator for at least a day until you are ready to bake.
it. It also freezes beautifully after assembling, once the sauce is completely.
Can I make this with green enchilada sauce?
Yes! You can make these gluten free enchiladas with your favorite enchilada.
sauce, and if that’s a green sauce, it sounds delicious! Just be sure it’s.
gluten free before you use it.
How can I add more heat?
If you really like your enchiladas spicy, add some diced jalapeño peppers. Slice.
the pepper in half and remove the stems and seeds. Cut the pepper into a very.
fine dice, and mix the diced pieces into the filling along with the sauce and.
Can I cook the chicken in the enchilada sauce?
Yes! Instead of cooking the chicken plain, with just a drizzle of olive oil, you.
can prepare the enchilada sauce ahead of time, then spoon at least 1 1/2 cups of.
sauce over the raw skinless boneless chicken in a casserole dish. Cover the dish.
with aluminum foil, and bake at 400°F until the internal temperature reaches at.
least 165°F (about 35 minutes). Let the chicken cool a bit, then shred it with.
the sauce. Add only the sour cream to finish the filling, and reserve the rest.
of the sauce for topping the filled tortillas.
GLUTEN FREE ENCHILADAS RECIPE
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
spatula lifting enchiladas from white casserole dish.
lifting enchiladas from white casserole dish.
These gluten free enchiladas are saucy, full of flavor, and super versatile.
Make the sauce ahead of time and dinner is ready fast!
INGREDIENTS
Gluten free enchilada sauce.
INGREDIENTS
Gluten free enchilada sauce.
Notes
* ½ cup (115 g) sour cream, at room temperature
* 12 ounces Monterrey jack and cheddar cheeses, shredded (I like to use about
* 12 6-inch corn tortillas
* Make the enchilada sauce according to the recipe instructions. You can use it
as soon as it’s ready, or make it ahead of time and store it in the
refrigerator for at least a week before using it.
* Preheat your oven to 375°F. Grease a 9-inch x 13-inch baking dish, and set it
* In a medium-size mixing bowl, mix the shredded chicken with about 1/2 cup of
the enchilada sauce and the 1/2 cup sour cream.
* Cover the bottom of the baking dish with about 3/4-cup of the enchilada
* Warm the tortillas of choice until they’re soft and pliable. You can heat
them in a hot-dry cast skillet, but I generally warm them in the microwave.
Wet 2 paper towels and don’t wring them out completely. Place one on a
microwave-safe plate, place the tortillas on top, and place the second paper
towel on top. Microwave on high for about 30 seconds.
* Working with one warm tortilla at a time (keeping the others covered with the
paper towels so they don’t dry out), spoon about 3 tablespoons of the filling
across the bottom half of a softened tortilla. Top with about 2 tablespoons
* Close the tortilla filled tortilla into the prepared baking pan, seam side down.
* Repeat with the remaining tortillas, placing them side dish. Pack them in tight, so they don’t open.
* Pour about 3 cups of the remaining enchilada sauce on top of all the
* Sprinkle the top of the dish with another 3 to 4 ounces of shredded cheese.
* Place the dish in the oven and bake for about 20 minutes, or until the cheese
is melted, and the sauce is bubbling.
* Serve immediately, while hot.
How to cook the shredded chicken.
Place 1 pound of raw skinless boneless chicken breasts in a lined or greased
casserole dish. Drizzle them lightly with olive oil, sprinkle lightly with salt
and freshly ground black pepper, and cover completely with parchment paper
placed directly on top of it, covering the chicken completely.
Preheat your oven to 400°F. Place the dish in the hot oven and cook for about 25
minutes or until an instant-read thermometer inserted into the thickest portion
of each breast reads at least 165°F. Allow to rest outside the oven, still
covered, for about 10 minutes before dicing or shredded to serve.
Nutrition information is automatically calculated, so should only be used as an