Tag Archives: Enchiladas

Traditional Gluten Free Chicken Enchiladas

These traditional, crowd-pleasing enchiladas use simple ingredients, and are fairly easy to make.

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves 6

Ingredients
1 lb potatoes, peeled & cut into 1-inch cubes
1/3 cup red onions, chopped
2 lbs boneless, skinless chickens breasts
1 tsp Mexican seasoning
1/2 cup peas
1/2 cup corn
16 corn tortillas
Salt and pepper to taste
1/2 cup mild cheddar cheese, shredded

Toppings: shredded mild cheddar cheese, onions, sour cream, cilantro and salsa.

Directions
1. Preheat oven to 350 degrees. Set aside a 9×13-inch pan.
1. In large saucepan, fill 2/3 of pan with water and bring to a boil. Cook potatoes in hot water for 10 minutes or until cooked through. Meanwhile, in a small saucepan; sauté onions with olive oil for about 5 minutes. Set saucepan aside for tortillas. Drain cooked potatoes; cut into 1/4-inch size cubes, set aside.
2. In large skillet, heat olive oil and cook chicken over high heat for 5 minutes on each side or until cooked through with no pink. Transfer chicken to cutting board and shred into bite-size pieces.
3. In large saucepan of potatoes, add red onions, shredded chicken, peas, and corn. Mix well; salt and pepper to taste.
4. In small saucepan, warm oil over high-heat. Cook tortillas in hot oil for 5-10 seconds on each side. Transfer cooked tortillas to paper towel; dab with paper towel to remove excess oil. Stuff tortillas with enchilada mixture and sprinkle with cheese. Roll-up tortillas and place them folded side down in 9×13 pan.
5. Bake in preheat oven for 15 minutes or until enchiladas are warm. Serve with desired toppings. Enjoy!

Double this batch – This recipe stores easily and is easy to reheat. Double this recipe and simply freeze desired amount of enchiladas in a sealed Ziploc bag before baking. Let the enchiladas thaw on the counter or in the fridge when ready to eat. Bake in the oven as directed above for 15 minutes or until enchiladas are warm.

Storage – Store leftover baked enchiladas in airtight containers in the fridge, and simply reheat in the microwave for 30-40 seconds. Store the leftovers in individual containers, instead of large containers, for easy-to-grab meals and snacks for on-the-go .

How to Keep Tortillas from Breaking
Learn several tips to keep your tortillas from breaking, and turn them into pliable, tasty tortillas.

Gluten Free Taco Seasoning
When cooking gluten free, there are many products and brands to watch out for. Learn which taco seasonings are safe and gluten free.

How to Keep Tortillas from Breaking

Learn how to keep your tortillas from breaking, and turn them into pliable, tasty tortillas.

Yes, unfortunately our tortillas turned out like the ones on the left in the photo above. As you can see, we ended up eating a chicken enchilada casserole for dinner that night. I’ve determined that warming tortillas in the oven and microwave don’t work very well for folding corn and gluten free tortillas.

However, as you can see in the photo on the right, I had far more success using the quick, easy steps included below.

Use these quick, easy options to make flexible, delicious tortillas:

Traditional – Heat a small skillet of oil or enchilada sauce over high-heat. Cook tortillas on both sides for 5-10 seconds. Transfer tortillas to paper towel and dab with paper towel to remove excess oil. Stuff with enchilada mixture, roll-up and place folded side down in pan.

Fast and Easy – Heat a small skillet of oil or enchilada sauce over high-heat. Cook one side of the tortillas for 5-10 seconds. Transfer tortillas to paper towel oil side down; stuff with enchilada mixture, roll-up and place folded side down in pan.

Low Fat – Use a pastry brush to lightly brush both sides of tortillas with extra virgin olive oil or enchilada sauce. Heat up an empty small skillet; cook both sides of tortillas for 5-10 seconds on high-heat. Transfer tortillas to paper towel; stuff with enchilada mixture, roll-up and  place folded side down in pan.

Fat Free – Heat an empty small skillet. Cook both sides of tortillas for 5-10 seconds on high-heat. Transfer tortillas to a plate, stuff with enchilada mixture, roll-up and place folded side down in pan.

I enjoy using these quick, easy options with my favorite Mexican recipes.

Although oil and enchilada sauce are not essential, I do believe they add a meaningful difference to the finished dish. Cooking tortillas in oil before baking also causes the tortillas to absorb less enchilada sauce, and prevents tortillas from getting soggy.

Please note the oil and enchilada sauce add flavor and calories to the tortillas.

Gluten Free Cooking Tips
Learn more helpful quick tips about cooking gluten free.

Gluten Free Chicken Enchilada Bake
This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling. Not only is it simply divine, it’s also fairly simple to make.

Gluten Free Chicken Enchilada Bake

This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling. Not only is it simply divine, it’s also fairly simple to make. 

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Serves 6-8

Ingredients
1 large onion, chopped
2 Tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 (8 0z) cream cheese
2 lbs boneless-skinless chicken, cooked and shredded
3/4 cup salsa
1 (8oz) pkg mild cheddar cheese, shredded
16 corn tortillas
2 (14 oz) cans enchilada sauce

Directions
1. Preheat oven to 350°.  Have one 9×13-inch  baking dish ready. Spread one can of enchilada sauce on the bottom of pan.
2. In large saucepan, saute onion in oil over medium-high for 5 minutes or until onions are translucent. Add chili powder, garlic powder and ground cumin.
3. Add cream cheese to large saucepan, cook over low-heat stirring constantly until melted. Add chicken and salsa, stirring over medium-high heat for 2-3 minutes until hot. Remove from heat, add 1-1/4 cups of cheddar cheese.
4. Spoon 1/3 cup mixture into each corn tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 25-30. Enjoy!

Cook the chicken on the grill while preparing the mix or simply cook the chicken ahead of time. I usually prepare the enchilada mix, while my spouse grills the chicken. Don’t be afraid to put your man to work, too.

Gluten Free Taco Seasoning
See which brands of taco seasoning are gluten free.

Gluten Free Taco Pasta Toss
Check out this Rachael Ray recipe with a gluten free twist.