TORTILLAS GLUTEN FREE RECIPES

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.

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.