Gluten-Free Enchiladas
Delicious and versatile gluten-free enchiladas packed with shredded chicken, black beans, and cheese, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 8 pieces gluten-free tortillas
- 2 cups shredded cooked chicken Can substitute with lentils or tofu for a vegetarian option.
- 1 cup gluten-free enchilada sauce
- 1 cup shredded cheese (cheddar or a dairy-free alternative) Cheddar, Monterey Jack, or dairy-free cheese works well.
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Ensure that the ingredients are mixed well to allow the flavors to meld.
Assembly
- Preheat your oven to 375°F (190°C). Take a tortilla, spoon about 1/4 cup of the chicken mixture in the center, and roll it up tightly. Place the seam side down in a greased baking dish. Repeat with the remaining tortillas until the dish is filled.
Baking
- Pour the gluten-free enchilada sauce evenly over the rolled tortillas. Sprinkle cheese on top, ensuring a generous layer to create that melty finish.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
Notes
Use fresh, high-quality ingredients for the best flavor. Serve with a side salad or avocado slices. Variations include vegetarian enchiladas or adding a streusel topping for a unique twist.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 6gSugar: 3g
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