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Gluten Free Enchiladas

Gluten Free Chicken Enchiladas Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 corn tortillas (6-inch)
  • 2 cups shredded Mexican blend cheese
  • 1 can (15 oz) red enchilada sauce
  • 1/2 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 1/2 tsp ground cumin
  • Salt

Method
 

  1. Mix the shredded chicken, 1 cup cheese, green chiles, cumin, salt, and 1/2 cup enchilada sauce in a bowl.
  2. Preheat oven to 375°F (190°C). Warm the tortillas under a damp paper towel in the microwave for 30 to 45 seconds until pliable.
  3. Spread 1/2 cup sauce in a 9×13 dish. Fill each tortilla with a heaping 1/4 cup filling, roll snugly, and place seam side down.
  4. Top with remaining sauce and sprinkle the last cup of cheese. Bake 20 to 25 minutes until bubbly and golden.
  5. Let cool 5 minutes, then serve with sour cream, cilantro, and avocado if you like.

Notes

The 5-minute rest after baking is not included in the prep or cook time. Corn tortilla sizes vary slightly; if yours are small, you may end up with 10 rolled enchiladas instead of 8, and that is fine.