Tag Archives: mexican

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.

Perfect Shredded Chicken Tacos

These soft chicken tacos have the perfect amount of flavor in its blend of savory seasonings. These authentic tacos taste so delicious; it’s hard to tell their even gluten free.

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4

Ingredients
1 (15 oz) can tomato sauce
1/4 cup gluten free beer or white wine vinegar
2 tsp minced garlic
3 1/2 tsp chili powder
1 tsp ground cumin
2 tsp oregano
1/2 tsp sugar
2 lbs boneless, skinless chicken
Chicken seasoning, to taste (for chicken)
16 corn tortillas

Toppings: lettuce, shredded cheese, tomatoes, avocados, taco sauce, onions and/or sour cream.

Directions
1. In large saucepan, mix tomato sauce, beer, garlic, chili powder, cumin, oregano and sugar and simmer on low.
2. Heat oil in large skillet over medium-high heat.  Rub chicken with chicken seasoning, turning once, until light golden brown on both sides, about 5 minutes.
3. Carefully add chicken to tomato sauce mixture; bring to a boil. Lower heat to medium-low. Simmer, covered, until cooked through, flipping once, about 20 minutes.
3. Transfer chicken back to large skillet; reserve sauce in pan. Using two forks, shred chicken breast. Transfer chicken to saucepan with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, about 10 minutes more.
4. Meanwhile, heat oil in large skillet used for chicken over medium-high. Place tortillas in one at a time, cooking tortillas for 15 seconds on each side. Transfer tortillas to a serving plate with a dry paper towel. Alternate tortillas with paper towels.
5. Scoop chicken mixture into warmed corn tortillas. Garnish with desired toppings. Enjoy!

Easy Warm Tortillas – For real easy warm tortillas simply put a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave all the tortillas for 45 seconds. Keep tortillas in warm, damp paper towel until ready to serve.

Supreme Gluten Free Chicken Fajitas
These phenomenal gluten free chicken fajitas include onions, green peppers, zucchini and more.

Mexican Style Pork and Potato Verde
This tender pork, potatoes and beans recipe is a complete meal in one.

Mexican-Style Pork and Potato Verde


This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 3-4

Ingredients
1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)

Directions
1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!

Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.

Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.

Gluten Free Chicken Enchilada Bake
This incredible meal is not only simply divine, it’s also fairly simple to make.

Gluten Free Chocolate Snickers Cookies
These soft, rich cookies use two of my favorite candy bars; Dove Chocolates & Snickers!

Gluten Free Mexican Lasagna


Mix up your typical Mexican dinner with this tasty southwestern style lasagna.

Prep Time: 20 min
Cook/Chill Time: 40 min
Yields 8

Ingredients
1 pound ground turkey or beef
1 cup canned whole kernel corn or frozen corn, thawed
1 (15 oz) can tomato sauce
1 cup chunky salsa
1 (3 oz) package taco seasoning
1 (16 oz) low fat ricotta cheese
2 eggs
1/4 cup parmesan cheese
1 tsp dried leaf oregano
1/2 tsp garlic salt
12 (6-inch) corn tortillas
1 cup shredded Mexican blend cheese

Directions
1. Preheat oven to 375 degrees. Lightly grease 9×13-in baking dish.
2. In medium saucepan, brown meat over medium-high heat until completely brown; drain. Add corn, tomato sauce, salsa and taco seasoning. Mix well, simmer about 5 min.
3. In medium bowl, combine ricotta cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.

4. In prepared baking dish, arrange 6 tortillas on bottom of dish, overlap as necessary. Top with half the meat mixture. Spoon half of cheese mixture over meat. Top with half the shredded cheese. Repeat.
5. Bake in oven for 40 min. Let stand 10 minutes before serving to allow lasagna to cool and firm. Serve with additional chunky salsa and sour cream. Enjoy!

To make this dish healthier, substitute turkey for beef and use 40% less sodium taco seasoning. We only add half the taco seasoning mix to reduce even more sodium and calories.

To make this dish spicier, substitute with hot & spicy taco seasoning and hot chunky salsa.

P.S. To my surprise, this dish also makes great leftovers!

 

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.

Gluten Free Taco Pasta Toss

Inspired by Rachael Ray, but with a gluten-free twist. This is a quick and easy recipe the whole family will enjoy!

Start to Finish: 20 minutes
Serves 4

Ingredients
1 pd gluten free penne pasta
1 Tbs olive oil
1 pd ground turkey
1 large onion, chopped
1 jalapeno, seeded and chopped
4 gloves garlic, minced
2 Tbs chili powder
1 1/2 tsp ground cumin
1 Tbs ground coriander
1/4 cup tomato paste
1 (12oz) bottle gluten free beer or 1 1/2 cups gluten free chicken stock
2 cups shredded cheddar cheese
2 small plum tomatoes, seeded and chopped (optional)
1/4 head lettuce, chopped (optional)

Directions
1. In large saucepan, bring large pot of water with a dash of salt to a boil. Add noodles and cook until done, about 10 min. Drain and return to pot.
2. In large skillet, heat oil over medium-heat. Add turkey to oil; cook until browned, about 5 minutes. Add onion, jalapeno, garlic, chili powder, coriander and cumin. Cook for 6-7 min. Stir in tomato paste for 1 min, then stir in beer.
3. In large saucepan, add sauce to the noodles, mix well. Top with cheese, tomatoes and lettuce. Serve and enjoy!

Gluten Free Mexican Lasagna
Mix up your typical taco dinner with this tasty southwestern style lasagna.

Supreme Gluten Free Chicken Fajitas
These phenomenal chicken fajitas include onion, peppers, zucchini and more.