Gluten Free Enchiladas Recipe
Gluten Free Enchiladas are made with gluten free corn tortillas and green chile sauce. Use whatever meat you like to make this dish your...
Ingredients
- 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
- 8 Corn Tortilla 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
Instructions
- In a saucepan over medium heat whisk together the rice flour, oil or butter, oregano, cumin, garlic powder, and onion powder.
- Continue to whisk and cook until the mixture bubbles a bit and it start to turn golden brown, about 2-3 minutes.
- While whisking add the chicken broth and green chiles. Continue to stir over medium-high heat until the sauce is thickened.
- Season to taste with salt and pepper.
- Preheat the oven to 375°F.
- In a bowl, mix together the shredded meat and 3/4 cup of the green chile enchilada sauce.
- Wrap the corn tortillas in a paper towel and microwave for about 30 seconds, or until they are warm and flexible.
- 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.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with the cheese.
- Bake for 18-20 minutes or until the sauce is bubbly, the cheese is melted, and the enchiladas are heated through.
Nutrition
Calories: 435kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 970mgFiber: 4g
Tried this recipe?Let us know how it was!