Gluten-free enchiladas that are easy to make and require only a few ingredients. Once you see how easy this gluten-free enchilada recipe is, you'll love it.
Two enchiladas with cheese, sour cream, and salsa on a white plate next to a bowl of two tomatoes, salsa, and sour cream.
INGREDIENTS
- 12 gluten-free corn tortillas
- 2, 15 oz. canned gluten-free red enchilada sauce
- 16 oz. Canned Rifriend Beans (optional)
- 4 cups cooked chicken, chopped
- 2-4 cups shredded cheddar (or dairy-free or your favorite cheese)
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| GLUTEN-FREE ENCHILADAS |
INSTRUCTIONS
- Make sure you have all the materials to assemble.
- Preheat oven to 375 degrees Fahrenheit and spray a large baking sheet with oil. You can use any oil you like. This will help prevent sticking. If you use Don Poncho corn tortillas, you don't need to heat the tortillas. If you're using a firm brand, cover 6 sheets with a damp paper towel and heat in the microwave for 30 seconds. This will make them more flexible when rolling.
- Pour the enchilada sauce onto a plate or pie plate and dip the tortillas. Flip over to coat the other side. Spread a spoonful of bean puree (optional) in the center.
- Add a heaping spoonful of cooked chicken and sprinkle with shredded cheese.
- Gently roll the tortilla from one side before placing it in the pan. The tortilla may crumble slightly. fine. Cover with more enchilada sauce and cheese. no one will notice.
- Once all the enchiladas are rolled up and placed in the skillet, add more enchiladas with her sauce and shred her cheese.
- Depending on how well you fill your enchiladas, you may end up with leftover ingredients.
- Bake in the oven for 20 to 25 minutes or until the center is hot and the cheese is melted.
- Serve hot.
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