With melted cheese, saucy goodness, and minimal prep work, these Gluten-Free Enchiladas are the perfect comfort food dish that come together in no time.
It seems like everyone these days is looking for recipes that are simple, delicious, and cheap! And why not? With fast-food prices skyrocketing, the good ol’ days of swinging through the drive-thru for a quick and cheap meal seem to have faded in the rearview mirror.
But let’s be honest: Even when the price of a meal at your favorite fast food spot was still affordable, it wasn’t the healthiest dinner option. I love my french fries and burgers as much as the next person, but the truth is, I’m often left feeling bloated and sluggish afterwards. Same goes for the no-prep dinners that you can find in the freezer aisle of your local grocery store. Are they easy to make? Yes, they sure are. But are they nutritious? Eh… not so much.
When it comes down to it, you generally have three options: A meal can be (1) healthy; (2) cheap; or (3) easy to make. The problem? You only get to select two out of the three. These days, fast food, which used to be both cheap and easy, is no longer cheap. And while 2 out of 3 ain’t bad, to quote Meat Loaf (the singer, not the meal), 1 out of 3 is atrocious.
My point is, it’s rare to find a dish that checks all three categories—something easy, cheap, and healthy. But trust me when I say this recipe for gluten-free enchiladas hits all the marks.
Do I Have to Cook My Own Chicken?
Not if you don’t want to! Bear in mind, the better ingredients you use, the better your enchiladas will taste. And if you want to search out the best enchiladas in the world, you’ll find some extremely talented chefs making intricate, complex, deeply flavored enchiladas using rare ingredients and advanced techniques that take years to perfect.
But you know what? Basic enchiladas are also delicious, and so while I usually recommend folks cook their own chicken (mostly because it’s a whole lot cheaper), I understand that many people would prefer to skip that step. In that case, precooked chicken will work just fine. You also can’t go wrong with a grocery-store rotisserie chicken, which you can shred yourself. My only holdup would be deli-style shaved chicken—it’s best to avoid that for this recipe, as the shaved style doesn’t quite work as well.
Ingredients
- 12 gluten-free corn tortillas
- 30 oz gluten-free red enchilada sauce
- 16 oz can of refried beans, heated (optional)
- 4 cups cooked chicken, chopped
- 2-4 cups shredded cheddar cheese
How to Make Gluten-Free Enchiladas
Step 1: Gather all ingredients.
Step 2: Preheat your oven to 375°F and lightly oil a large baking dish to prevent sticking.
Step 3: If using firm gluten-free corn tortillas, heat them in the microwave covered with a damp paper towel for 30 seconds to make them pliable.
Step 4: Dip each tortilla into the enchilada sauce, coating both sides.
Step 5: Place a spoonful of refried beans in the center of each tortilla and spread it out (if using).
Step 6: Add a generous amount of cooked chicken on top of the beans, followed by a sprinkle of shredded cheese.
Step 7: Roll up the tortilla and place it seam-side down in the prepared baking dish.
Step 8: Repeat with the remaining tortillas, then pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
Step 9: Bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
Step 10: Serve the enchiladas hot and enjoy!
FAQs & Tips
How do I prep and store these enchiladas?
Enchiladas are super easy to make ahead of time. Simply store the cooked enchiladas in an airtight container or wrap in foil, and when you’re ready to eat, you can toss them in the oven or the microwave for a quick meal (if microwaving, remember to remove them from the foil first!).
Can I use any cheese?
Not quite, but most cheeses will work well with this dish. Stick to cheeses you’d find in Mexican dishes, like cheddar, Monterey Jack, Pepper Jack, Oaxaca, or Cotija for best results. Avoid cheeses like brie, feta, goat cheese, or Parmesan, as they tend to skew the flavor profile too much.
Which toppings could I add?
For any Mexican dish, you can’t go wrong with fresh lime juice and chopped cilantro, along with a cool dollop of sour cream. Just make sure your guests enjoy cilantro, as some people have an aversion to the flavor.
Serving Suggestions
This dish is perfect for parties, with each enchilada acting as a perfect serving size for each guest. You can also make ahead of time for a healthy, simple, and cheap meal prep. Surprisingly, enchiladas are ideal for freezer meals, so if you’re sick of spending money on frozen dinners, why not make some enchiladas, wrap in foil or seal in a plastic sandwich bag, and toss them in the freezer? When you’re ready to go, simply bake them in the oven like you would any frozen dinner.
Gluten-Free Enchiladas
Ingredients
- 12 gluten-free corn tortillas
- 30 oz gluten-free red enchilada sauce
- 16 oz can refried beans heated (optional)
- 4 cups cooked chicken chopped
- 2-4 cups shredded cheddar cheese
Instructions
- Gather all ingredients.
- Preheat your oven to 375°F and lightly oil a large baking dish to prevent sticking.
- If using firm gluten-free corn tortillas, heat them in the microwave covered with a damp paper towel for 30 seconds to make them pliable.
- Dip each tortilla into the enchilada sauce, coating both sides.
- Place a spoonful of refried beans in the center of each tortilla and spread it out (if using).
- Add a generous amount of cooked chicken on top of the beans, followed by a sprinkle of shredded cheese.
- Roll up the tortilla and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas, then pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
- Bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
- Serve the enchiladas hot and enjoy!
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