These gluten free enchiladas are such a popular family dinner! This recipe recipe is a delicious and easy way to enjoy this classic dish without compromising on taste or texture. The enchiladas are made with gluten free tortillas. The filling is made with your favorite shredded meat or vegetables. This quick and easy recipe is great for the whole family!
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Why You’ll Love This Recipe
- These gluten free enchiladas are easy to make.
- They are savory, spicy, hearty, and flavorful.
- This enchilada recipe is customizable.
- Use your favorite shredded meat or vegetables in the filling. These pork carnitas are a great option!
- In addition, adjust the spices in the sauce to your taste.
- Both kids and adults love this recipe.
- Great for Taco Tuesday and busy weeknights.
- This recipe is perfect for people who follow a gluten-free diet. Moreover, this recipe uses corn-free and wheat-free tortillas.
- These enchiladas are packed with flavor.
- Check out these Vegetarian Enchiladas for another delicious family dinner!
Ingredients & Substitutes
These are the ingredients and substitutes for gluten free enchiladas. Scroll down to the recipe card below for the whole recipe.
Use cooked, shredded chicken for these enchiladas. This is a great way to use up leftover chicken. Feel free to use pulled pork or pork carnitas instead.
Olive oil helps cook the onion and garlic. In addition, it heats up the chicken. Use avocado oil or butter if desired.
Onion and garlic add flavor. Finely dice the onion.
Cumin, chili powder, and oregano add a spicy flavor. Feel free to adjust these amounts.
Red enchilada sauce adds the creamy texture on top! We love the Siete brand because it contains no added sugar.
Top with shredded cheese. Monterey Jack and cheddar cheese are both great options.
Top with fresh cilantro if desired.
Use gluten free tortillas. We love cassava flour tortillas and corn tortillas.
Lastly, top with sour cream, green onions, diced tomatoes, salsa, guacamole, olives, or jalapeños.
Taste & Texture
The taste of these gluten free enchiladas is authentic and delicious.
The gluten free tortillas are soft and chewy and the filling is flavorful and satisfying.
The sauce is slightly spicy and tangy. It perfectly complements the other ingredients.
How to Make
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant.
Step 3
Add the shredded chicken to the skillet, along with the ground cumin, chili powder, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices and cook for another 2 to 3 minutes.
Step 4
Pour about 1/2 cup of the enchilada sauce into the bottom of the greased baking dish, spreading it evenly.
Step 5
Warm the flour tortillas briefly in the microwave or on a griddle to make them more pliable.
Step 6
Take one tortilla and spoon a portion of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Step 7
Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.
Step 8
Sprinkle the shredded cheese over the top of the enchiladas.
Step 9
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the enchiladas from the oven and garnish with chopped cilantro and your desired toppings, such as sour cream, sliced green onions, diced tomatoes, sliced black olives, or sliced jalapeños.
Step 11
Finally, serve the gluten free chicken enchiladas warm and enjoy!
Expert Tips for Success
Warm the tortillas before filling them. This will make them more pliable and less likely to crack.
Do not overfill the tortillas. If you overfill them, they will be difficult to roll and may burst open when cooking.
Pour a thin layer of enchilada sauce into the bottom of the baking dish before adding the enchiladas. This will prevent the tortillas from sticking to the bottom of the dish.
Bake the enchiladas until the cheese is melted and bubbly. This will take about 20 to 25 minutes.
Flavor Variations & Add-Ins
Here are some delicious ways to switch up the flavors of your gluten free tortillas.
For a different flavor profile, try using green enchilada sauce instead of red enchilada sauce.
Add some chopped vegetables to the filling, such as onions, bell peppers, or mushrooms.
Top the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
How to Serve & Store
Gluten free enchiladas can be served as a main course or as an appetizer. They are typically served with rice and beans. However, they can also be served with other side dishes such as tortilla chips, salsa, and guacamole.
Store leftovers in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
To reheat the enchiladas, simply thaw them in the refrigerator overnight. Then bake them at 350 degrees Fahrenheit for 20 to 25 minutes, or until the cheese is melted and bubbly.
Frequently Asked Questions (FAQs)
You can use any type of gluten free tortillas that you like. However, we recommend using thicker tortillas so that they do not fall apart when you roll them. Corn tortillas, cassava flour tortillas, almond flour tortillas, or homemade tortillas work well.
Yes, you can use gluten free flour tortillas instead of corn tortillas.
You can make your own enchilada sauce or you can use a store-bought enchilada sauce. If you are making your own enchilada sauce, simply combine tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Most enchilada sauce is gluten free naturally.
Enchiladas made with flour tortillas contain gluten. Those made with corn tortillas are gluten free.
Equipment Needed
Casserole Dish: Use a 9-inch by 13-inch pan for these gluten free enchiladas.
You May Also Enjoy
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Gluten Free Enchiladas
Ingredients
- 2 cups cooked and shredded chicken
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 14 ounces enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper (to taste)
- 8 small gluten free tortillas
Optional toppings:
- Sour cream
- Sliced green onions
- Diced tomatoes
- Sliced black olives
- Sliced jalapeños
Instructions
- First, preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant.
- Add the shredded chicken to the skillet, along with the ground cumin, chili powder, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices and cook for another 2 to 3 minutes.
- Pour about ½ cup of the enchilada sauce into the bottom of the greased baking dish, spreading it evenly.
- Warm the tortillas briefly in the microwave or on a griddle to make them more pliable.
- Take one tortilla and spoon a portion of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and garnish with chopped cilantro and your desired toppings, such as sour cream, sliced green onions, diced tomatoes, sliced black olives, or sliced jalapeños.
- Serve the gluten free chicken enchiladas warm and enjoy!
Notes
- We love using Coyotas tortillas because they are gluten free and made without gums or sugar.
- Feel free to adjust the amount of spices to suit your taste.
- Heat the tortillas slightly to make them more pliable.
- Bake until bubbly and the cheese has melted.
- Store in the fridge for up to 4 days.
