Recipes - Gluten free enchilada bake recipe

Author: Larry Wallack

Made with homemade taco seasoning and mild red enchilada sauce. You are going to love how easy these gluten-free beef and cheese enchiladas are to make!

Gluten-Free Enchiladas
Gluten Free Enchilada Casserole
Gluten-Free Beef and Cheese Enchiladas
Gluten Free Chicken Enchiladas
Is there a gluten free enchilada casserole?
What do I need to make a gluten-free enchiladas?
How to cook chicken enchiladas in oven?
How to cook corn tortillas in enchiladas?

Gluten-Free Enchiladas

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
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
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)

Nutrition:

Calories: 264 calories
Carbohydrate: 18 grams carbohydrates
Cholesterol: 60 milligrams cholesterol
Fat: 35 grams fat
Fiber: 4 grams fiber
Protein: 20 grams protein
Saturated Fat: 18 grams saturated fat
Serving Size: 1 enchilada
Sodium: 551 milligrams sodium
Sugar: 8 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 13 grams unsaturated fat

How to cook:

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.

Notes: Gluten-Free Chicken Enchilada Casserole, Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, …

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gluten free enchilada bake recipe gluten-free beef and cheese enchiladas

Gluten Free Enchilada Casserole

If you like gluten-free enchiladas, then you're going to love this gluten-free enchilada casserole! It's filling and satisfying, and everyone loves it!
Provided by: Mēgan Ancheta
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 10

Ingredients:

1 whole cooked rotisserie chicken, deboned and shredded (about 8 cups)
2 (14 oz.) cans black beans, drained and rinsed
1 (14 oz.) can corn, drained
1 (6.5 oz.) can sliced black olives, drained
2 1/2 cups diced onion
1 cup chopped cilantro
1 (28 oz.) can gluten-free red enchilada sauce (I use LaVictoria)
sea salt & pepper to taste
18 (6-inch) corn tortillas or gluten-free flour tortillas
2 cups dairy-free cheese, optional (like Daiya)

How to cook:

Preheat oven to 400° (F) and lightly grease a 9 x 13" glass or ceramic baking dish with oil.
In a large mixing bowl, combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce. Stir until blended.
Taste your mixture. If it needs salt or pepper (or you want to spice it up), stir that in now (see recipe notes for more information).
Now start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
Top with dairy-free cheese if desired.
Cover with foil and bake for 20 minutes.
Remove pan and remove aluminum foil, and bake for an additional 10 minutes, or until the cheese is thoroughly melted.
Let rest for 10-15 minutes before serving. Garnish with desired toppings.

Notes: Gluten-Free Beef and Cheese Enchiladas, Heat oven to 375 degrees. Spray a large pan with gluten-free cooking spray. Add your ground beef to the pan. Add …

Gluten-Free Beef and Cheese Enchiladas

Easy Gluten-Free Beef and Cheese Enchiladas. You are going to love how easy these gluten-free beef and cheese enchiladas are to make! Made with homemade taco seasoning and mild red enchilada sauce.
Provided by: Audrey from Mama Knows Gluten Free
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: Mexican
Number of ingredients: 10

Ingredients:

1 pound ground beef
1 tablespoon cumin
2 teasspoons onion powder
1/2 teaspoon garlic powder
2 teaspoon oregano
2 teaspoon paprika
1/2 teaspoon salt
gluten-free corn tortillas
cheddar cheese
28 oz can of gluten-free red enchilada sauce

Nutrition:

How to cook:

Heat oven to 375 degrees.
Spray a large pan with gluten-free cooking spray.
Add your ground beef to the pan.
Add the seasonings to a small bowl and stir to combine.
Pour seasoning blend onto the ground beef and stir to fully coat the beef.
Cook meat until browned and drain oil if necessary.
Pour 1/2 cup of the enchilada sauce in a dish large enough to dip the tortilla (add more as needed). If your tortillas have been in the refrigerator or are stiff, put them on a plate and cover them with a damp paper towel and microwave for 30 seconds.
Spray 9 x 13 glass pan with gluten-free cooking spray.
Pour enough enchilada sauce to cover the bottom of the baking pan.
Dip the corn tortilla into the enchilada sauce (cover both sides) and fill with beef and cheese. Roll and place the tortilla seam side down. Repeat until your pan is full.
Pour remaining enchilada sauce over the tortillas.
Place in oven to bake for 25 minutes.
Remove from oven and sprinkle cheddar cheese over the top. Allow cheese to melt before serving.
Serve with your favorite toppings like sour cream, avocado, guacamole, lettuce, and cilantro.

Notes: 1 Gluten Free Palate reviews, Review groups:

Gluten Free Chicken Enchiladas

These chicken enchiladas are extra-delicious and topped with a delicious homemade gluten-free enchilada sauce!
Provided by: Barbara Bianchi
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

1 package tortillas
1 pound boneless chicken breasts
2 cups gluten free chicken broth
2 cups Mexican blend cheese
2 tablespoons extra-virgin olive oil (divided)
1 onion (diced)
1 teaspoon chili powder
1 teaspoon cumin
1/2 - 1 teaspoon salt
4 garlic cloves (minced)
28- ounce can crushed tomatoes
1 tablespoon Bragg's red wine vinegar
1 tablespoon fresh minced cilantro

Nutrition:

Calories: 382 kcal
Serving Size: 1 serving

How to cook:

Preheat oven to 350℉
Prepare chicken and sauce: Place chicken in a dutch oven. Add 2 cups of gf chicken broth. Then add just enough water to cover. Bring to a low boil over a high heat, then reduce the heat so that the poaching liquid barely bubbles. Cover and cook until the meat releases clear juices when pierced with a fork, about 12 minutes. Remove the meat from the stock and let it stand until it is cool enough to handle. Then shred the meat into bite-sized pieces.
Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and sauté onion seasoned with chili powder, cumin and salt for 5 minutes. Add the garlic, tomatoes, vinegar, and cilantro, stir, cover and simmer for 15 more minutes. Then toss shredded chicken with 1 1/2 cups of the sauce in a mixing bowl.
Assemble: Spoon a generous amount of sauce in the bottom of a 9 x 13 baking dish.
Heat 1 tablespoon of oil in a skillet. One at a time, cook the corn tortillas on low to soften them, about 30 seconds on each side. Lay the first hot tortilla in the baking dish. Spoon shredded chicken and sauce mixture down the center. Top with cheese and tightly roll. Repeat for the remaining tortillas. Finally, top with remainder of sauce and shredded cheese.
Bake for 20 minutes and enjoy.

Notes: Easy Gluten Free Beef Enchilada Casserole, How to Make Gluten Free Beef Enchilada Casserole. Warm the olive oil in a nonstick frying pan over medium heat. Stir in the ground beef and cook for …