Gluten Free Enchiladas
These gluten free enchiladas are the perfect family dinner! They have a bold and slightly spicy flavor, but they are also kid approved. The hearty filling, creamy sauce, and cheesy topping make them so flavorful!
Servings 4 servings
Ingredients
- 2 cups cooked and shredded chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon 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.