Gluten Free Enchiladas
Golden and bubbly, this recipe for Gluten Free Enchiladas is homey and incredibly comforting. If you love a good, hearty lunch or dinner; you've got to try it. Plus, its perfect for meal prep and freezes like a dream.
Ingredients
- 8 corn tortillas gluten free
- 1 28 oz can of red enchilada sauce
- 2 cups shredded cooked chicken store bought or homemade
- 1 ½ cups shredded cheese cheddar, Monterey Jack, mexican blend or dairy-free sub
- 1 bell pepper
- 1 small onion
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers and onions by dicing them. Set aside.
- Heat a little olive oil in a pan over medium heat. Sauté the diced bell pepper and onion for 4–5 minutes until soft. Take care not to burn them.
- Lightly warm your tortillas in oven or microwave to make them pliable. Just a few seconds should do it.
- Spoon the shredded chicken into each tortilla and top them with peppers and onions. Roll your enchiladas tightly, and place seam-side down into a baking dish.
- Pour enchilada sauce over the rolled tortillas. Make sure to coat the enchiladas entirely.
- Sprinkle shredded cheese on top.
- Bake the Gluten Free Enchiladas uncovered for about 20–25 minutes, until bubbly and golden on top.
- Let cool slightly before serving.
Notes
Optional: Top with chopped cilantro, sliced or diced avocado, or a dollop of sour cream.