GLUTEN FREE GREEN CHILI ENCHILADA SAUCE RECIPES

Name: Gluten-Free Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 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)

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

Ingredients

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 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

Ingredients

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.

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