GLUTEN FREE ENCHILADA RECIPES

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GLUTEN-FREE ENCHILADAS - EASY GLUTEN-FREE RECIPES AND ...



Gluten-Free Enchiladas - Easy Gluten-Free Recipes and ... image

Gluten-Free Enchiladas that are easy to make and require minimal ingredients. You are going to love this gluten-free enchiladas recipe once you see how simple it is.

Provided by Chrystal

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 5

12 gluten-free corn tortillas
2, 15oz. cans gluten-free red enchilada sauce
16oz. can of refriend beans, heated (optional)
4 cups cooked chicken, chopped
2-4 cups of shredded cheddar cheese (or dairy-free cheese or cheese of choice)

Steps:

  • Make sure you have all your ingredients ready to assemble.
  • Pre-heat your oven to 375F and spray a large baking pan with oil. You can use your oil of choice. This helps prevent sticking.
  • If you use the Don Poncho corn tortillas you wont need to heat your tortillas. If you use a firmer brand, heat them in stacks of 6 in the microwave with a damp paper towel over them for 30 seconds. This will help them become more pliable for rolling.
  • Pour some enchilada sauce onto a plate or pie plate and dip your tortilla into it. Flip it to coat the other side.
  • Add a spoonful of refried beans (optional) to the center and spread it.
  • Add a heaping spoonful of cooked chicken and then top with shredded cheese.
  • Carefully roll the tortilla from one side and then place it into your pan. The tortilla may break a little. That's okay, your going to cover it with more enchilada sauce and cheese. No one will notice.
  • Once you have all your enchiladas rolled and tucked into your pan, drizzle more enchilada sauce over the top and then top with shredded cheese.
  • Depending on how full you stuff your enchiladas you make end up with leftover ingredients.
  • Bake in the oven for 20-25 minutes or until the centers are heated and the cheese is melted.
  • Serve hot.

Nutrition Facts : Calories 264 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 60 milligrams cholesterol, FatContent 35 grams fat, FiberContent 4 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 18 grams saturated fat, ServingSize 1 enchilada, SodiumContent 551 grams sodium, SugarContent 8 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

GLUTEN FREE CRUSTLESS PUMPKIN PIE RECIPE | ALLRECIPES



Gluten Free Crustless Pumpkin Pie Recipe | Allrecipes image

Gluten-free crustless pumpkin pie. Delicious and easy to make.

Provided by Anita Schoeb

Categories     Pumpkin Pie

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 9-inch pie

Number Of Ingredients 10

2 eggs
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 ¼ cups evaporated milk
1 (15 ounce) can pumpkin puree
¼ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
  • Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Nutrition Facts : Calories 164.4 calories, CarbohydrateContent 22.7 g, CholesterolContent 57.9 mg, FatContent 6.7 g, FiberContent 2.1 g, ProteinContent 5.2 g, SaturatedFatContent 2.5 g, SodiumContent 337 mg, SugarContent 19.3 g

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