This recipe can be made with gluten-free low-sodium tortillas or regular gluten-free tortillas. Regular ones are much higher in sodium than the recipe I provide. I made these enchiladas with two different sauces, one for me and one for my husband. He loves the traditional sauce. Many of you may have a particular favorite already in mind. I offer a simple alternative sauce under the many “Tips” I list below. I used to make enchiladas with plain chicken and load it with cheese for flavor, but have learned to give them flavor without the extra calories and cholesterol. You can do both, though. If you skip the cheese you can make this dairy free and it will still have a lot of flavor!
A gluten free enchiladas recipe using homemade tortillas or purchased. Either way, a delicious way to enjoy Mexican food.
Ingredients:
Instructions:
Tips
When soaking the tortillas you want them to be soft enough to prevent cracking when rolling them; and you do not want them to be too soft or they will tear when you pick them up. Traditionally the tortillas are soaked in heated oil, but to cut down on the fat I use enchilada sauce.
You can also add cheese to the tortilla before wrapping.
If you do not wish the traditional enchilada sauce you can add an additional cup of chicken broth and 3 tablespoons tapioca flour to the chicken mixture and use the sauce for your enchiladas. I am allergic to tomatoes, therefore, I like to make it saucy for so that I have an enchilada sauce of my own and make the traditional for my husband.
*For gluten free enchilada sauce brands see Gluten Free Products List You can use boneless chicken breasts, but your chicken broth will have less flavor.
If you do not have any chipotle suace on hand oregano and cumin create a great enchilada sauce when added to tomato sauce. Fresh oregano over dried is always more flavorful, therefore, use fresh sparingly.
Enchiladas are usually made with fajita sized tortillas, but you can you use any size you wish. It is best to use the sized tortilla that will fit the width of your casserole dish. Making your own creates an ideal fit.
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Facebook Comment - April 15, 2015,
"This was my first gf dish to make when I was diagnosed a little over a year ago. I love them. I didn't cook much before because I worked crazy shifts. I did it with corn tortillas though and I've considered making my own. Thanks!"
~S.R.
Facebook Comment - April 15, 2015,
"It's good"
~J.B.H.
My husband is also allergic to tomatoes. Would you please share your sauce recipe with me?
Thank you!
Carol,
The sauce pictured in the photo contains tomatoes. Though I am allergic to tomatoes, I made this recipe for my husband. I make the same enchiladas for myself in a separate casserole dish with canned gluten free enchilada sauce. Sorry, I couldn't help in this area.
Carla
Not sure if this will help you. I do not like tomatoes and have always used a cream of chicken variation. Making it gluten free was a challenge! Below is a cream of chicken recipe I use now for all my casseroles, for enchiladas I add a ½ tbs of chili powder.
GLUTEN FREE CREAM OF CHICKEN SOUP
1 c. cold milk
3 Tb. sweet rice flour or rice flour
3 Tb. butter, margarine, or olive oil
2 c. chicken broth
1 tsp. chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
1/2 tsp. salt pepper to taste
Whisk flour into the liquids in a saucepan.
Add the remaining ingredients and heat to a boil while whisking frequently.
Simmer about a minute or until thickened.
*Use this soup in recipes in place of one can of prepared creamed soup.
Thanks for sharing, Darrin. That was so sweet of you. Sounds yummy! I also have a cream of chicken soup recipe on this blog: http://glutenfreerecipebox.com/gluten-free-cream-of-chicken-soup-recipe . I use starch in mine. Here lately I've been using a green enchilada sauce which my hubby even likes. I use it in a number of dishes, including chicken and pasta dishes, even mac & cheese!
Carla