Mouth-Watering Gluten Free Enchiladas

Gooey cheese, spice-filled sauce, warm tortillas – just thinking about enchiladas makes me happy. It really is such a comforting, delicious meal. Even better, making gluten free enchiladas is so easy!

This is my very favorite enchilada recipe featuring a savory, homemade gluten free enchilada sauce. The smell of these enchiladas cooking will absolutely make your mouth water! It also uses affordable ingredients and is done in less than an hour. Can’t beat that!

Are Enchiladas Gluten Free

Enchiladas are naturally gluten free with corn tortillas and a broth-based sauce, by simply making sure to choose products without any added gluten, this recipe can be made without any other modifications.

Gluten Free Enchilada Sauce

Making gluten free enchilada sauce is way easier than you might think. It’s so much better than that canned stuff too!

What You’ll Need

• 2 tbsp olive oil
• 2 tbsp measure for measure gluten free flour
• 4 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 2 cups gluten free chicken broth (I really like Pacific)
• salt

Directions

1. In a small saucepan, heat the oil over medium heat and then stir in the flour.
2. Stir constantly until combined and then add in all the spices.
3. Mix constantly for 1 minute.
4. Pour in the chicken broth and stir to combine.
5. Heat the broth for 15 minutes or until the sauce begins to thicken, stirring occasionally.
6. Add salt to taste (very important to taste it first and adjust salt since all chicken broths are different).

And that’s all there is to it! Now it’s time to make the rest of the enchiladas.

Gluten Free Enchiladas Recipe

These enchiladas are so full of flavor, they are sure to be a family favorite. This is also a great recipe for guests since it’s easy to make enough for a big group!

What You’ll Need

• enchilada sauce (homemade recipe)
• 2 tbsp olive oil
• 1 lb shredded chicken, either rotisserie and cooked ahead
• 1 onion, white
• can of diced green chilis (4 oz), drained
• can of black beans, rinsed and drained
• package of gluten free corn tortillas, 5″ diameter
• package of Mexican blend cheese
• salt and pepper to taste
• toppings of choice

Directions

1. Preheat oven to 350 F and grease an 11 x 7 (or whatever size you have handy) casserole dish with olive oil.
2. In a large skillet, heat the oil over medium high heat and saute the onions until translucent.
3. Mix in the green chilis, black beans, cooked chicken, and a large pinch of salt.
4. Cook until heated through, about 5 minutes, stirring occasionally.
5. Heat about 10 corn tortillas in the microwave for 15 seconds to soften.
6. Create an assembly line with chicken mixture, cheese, sauce, and tortillas.
7. In the casserole dish, place 1 tortilla and spread a thin strip of sauce down the middle.
8. Fill with cheese and a spoonful of chicken mixture.
9. Roll the tortilla up and slide to the edge of the dish.
10. Repeat steps 7 – 9 until the dish is full.
11. Spread the remaining sauce and cheese over the top of the enchiladas.
12. Bake for 20 minutes or until the sauce is bubbling.
13. Remove from oven and top with your favorite toppings – sour cream, cilantro, avocado, etc.
14. Enjoy!

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Mouth-Watering Gluten Free Enchiladas

Yield: 10 enchiladas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Easy and delicious gluten free enchilada recipe

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Ingredients

Red Enchilada Sauce

• 2 tbsp olive oil
• 2 tbsp measure for measure gluten free flour
• 4 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 2 cups gluten free chicken broth (I really like Pacific)
• salt

Enchiladas

• enchilada sauce (homemade recipe)
• 2 tbsp olive oil
• 1 lb shredded chicken, either rotisserie and cooked ahead
• 1 onion, white
• can of diced green chilis (4 oz), drained
• can of black beans, rinsed and drained
• package of gluten free corn tortillas, 5" diameter
• package of Mexican blend cheese
• salt and pepper to taste
• toppings of choice

Instructions

Enchilada Sauce

1. In a small saucepan, heat the oil over medium heat and then stir in the flour.
2. Stir constantly until combined and then add in all the spices.
3. Mix constantly for 1 minute.
4. Pour in the chicken broth and stir to combine.
5. Heat the broth for 15 minutes or until the sauce begins to thicken, stirring occasionally.
6. Add salt to taste (very important to taste it first and adjust salt since all chicken broths are different)

Enchilada Recipe

1. Preheat oven to 350 F and grease an 11 x 7 (or whatever size you have handy) casserole dish with olive oil.
2. In a large skillet, heat the oil over medium high heat and saute the onions until translucent.
3. Mix in the green chilis, black beans, chicken, and a large pinch of salt.
4. Cook until heated through, about 5 minutes, stirring occasionally.
5. Heat about 10 corn tortillas in the microwave for 15 seconds to soften.
6. Create an assembly line with chicken mixture, cheese, sauce, and tortillas.
7. In the casserole dish, place 1 tortilla and spread a thin strip of sauce down the middle.
8. Fill with cheese and a spoonful of chicken mixture.
9. Roll the tortilla up and slide to the edge of the dish.
10. Repeat steps 7 – 9 until the dish is full.
11. Spread the remaining sauce and cheese over the top of the enchiladas.
12. Bake for 20 minutes or until the sauce is bubbling.
13. Remove from oven and top with your favorite toppings – sour cream, cilantro, avocado, etc

Let’s Chat!

I hope these enchiladas were a huge hit in your house! Let me know in the comments below if you have any questions.

Looking for more Gluten Free Mexican ideas, check out this helpful article on What to Eat at a Mexican Restaurant.