Gluten Free Enchiladas

Brianna Hobbs | Flippin' Delicious
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Gluten free enchiladas made with a green chile enchilada sauce are classic! They make a simple and easy dinner that the whole family will love.

Gluten Free Enchiladas Photo

Enchiladas have always been a go-to dinner for me, and they are easy to make gluten-free. Just throw some leftover shredded meat (chicken, pork, beef, turkey, whatever you want) inside of a corn tortilla, cover it in sauce and sprinkle a little bit of cheese on top. Throw it in the oven until the sauce gets nice and bubbly and the cheese gets ooey and gooey. I've even made 10-minute microwave enchiladas when I need dinner in a rush, or it is hot outside and I just can't stand the idea of turning on the oven.

Basically, whenever I have leftover shredded meat and am trying to come up with something to make for dinner, gluten-free enchiladas are the answer. After Thanksgiving, when we have leftover turkey a-plenty, I like to make my enchiladas with a creamy sauce and I put leftover cranberry sauce inside with the turkey.

Now these gluten-free enchiladas aren't anything fancy. Just simple and basic, but classic. Homemade gluten-free green chile enchilada sauce, shredded meat, gluten-free corn tortillas, and a sprinkle of Monterey Jack cheese on top. Don't worry, the green chile enchilada sauce is really easy to make and it only takes 5 minutes.

Gluten Free Enchiladas Picture

I always spread a little bit of the enchilada sauce on the bottom of the pan to keep things from sticking to it. That is a trick that my mom taught me.

Now we have to talk a little about green chiles. I live in the beautiful Land of Enchantment (aka New Mexico. Which is a state in the US of A, not Mexico, the country.) Green chiles are a staple here. Red chiles are too. If you ever eat at a New Mexican restaurant (yes, it is different than just a Mexican restaurant) you'll be asked "Red or Green?" It is our state question. I like to order my food Christmas style (which means both!) But today we are focusing on green chiles, I'll come back to red chiles another day and give them the attention that they deserve.

Anyways... green chiles are really important to me, and what kind of green chile you use will make your enchiladas exceptional or average. Use roasted green chiles if at all possible. Every fall here in New Mexico they sell green chiles in 25lb boxes that they roast fresh for you at the grocery store. But then you have to go home and peel, chop, and then freeze or bottle it all yourself.

Gluten Free Enchiladas Image

It is a TON of work, so I normally don't buy it that way. My favorite green chile is roasted, chopped, and bottled by a local company. If you can't find that, the next best thing is going to be frozen roasted green chiles. If you can't find that, then, and only then, should you resort to using those little tiny cans of green chiles that you find next to the canned tomatoes. They are ok in a pinch, but they just aren't the good stuff.

You don't have to worry about your enchiladas being too spicy, even for the little ones, as long as you use mild green chiles. My 2 year old gobbled it up (and I used medium green chiles.)

Enough of my rant about green chiles. Just buy the good stuff, you'll thank me. And the result is a slightly spicy, savory green chile enchilada sauce that coats the tortillas and bubbles into the melted cheese, making enchiladas that I can only adequately describe as being unctuous.

The flavors and ingredients are simple, which really makes these gluten-free enchiladas a classic and lets the flavors and texture shine. Everyone will think that you slaved over them for hours... you don't have to tell them that you didn't!

Gluten Free Enchiladas Recipe

    4 Servings

Ingredients

For the Gluten Free Green Enchilada Sauce:
  • 2 tablespoons Rice Flour
  • 2 tablespoons Vegetable Oil, Or melted butter
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 3/4 cups Chicken Broth
  • 1/2 cup Chopped Green Chiles, Roasted
For the Enchiladas:
  • 8 Corn Tortillas, Gluten free
  • 2 cups Cooked Shredded Chicken, I use pork or chicken, but turkey and beef are good, too
  • 1 cup Shredded Monterey Jack Cheese

Directions

For the Gluten Free Green Enchilada Sauce:

  1. In a saucepan over medium heat whisk together the rice flour, oil or butter, oregano, cumin, garlic powder, and onion powder.
  2. Continue to whisk and cook until the mixture bubbles a bit and it start to turn golden brown, about 2-3 minutes.
  3. While whisking add the chicken broth and green chiles. Continue to stir over medium-high heat until the sauce is thickened.
  4. Season to taste with salt and pepper.

For the Enchiladas:

  1. Preheat the oven to 375°F.
  2. In a bowl, mix together the shredded meat and 3/4 cup of the green chile enchilada sauce.
  3. Wrap the corn tortillas in a paper towel and microwave for about 30 seconds, or until they are warm and flexible.
  4. Spread a little bit of enchilada sauce in the bottom of a baking dish. Fill each corn tortilla with about 1/4 cup of the meat mixture, roll it up, and place it in the baking dish.
  5. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the cheese.
  6. Bake for 18-20 minutes or until the sauce is bubbly, the cheese is melted, and the enchiladas are heated through.

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Brianna Hobbs

About Brianna

Brianna is the blogger behind Flippin' Delicious, which we think is a perfectly apt name for everything you'll find on her site. Here on Food Fanatic, you'll find her helping to make gluten free dinners everyone can enjoy.