As a mom there’s nothing I like more than a good, homemade freezer meal. A one-pot dish that I can literally take out of the freezer and put into a cold oven (that is heating up), and have a pipping hot meal that everyone loves, in under half an hour. Now, that is a dream come true! Gluten Free Enchiladas are all of that and more.
When I went gluten free, (and then Paleo) years ago, I did so because if I ate gluten, or most any grain for that matter, I was going to be in serious agony for 3 days. I don’t mean my stomach would hurt, I mean I would get a migraine that felt like my head was in a vice grip, accompanied by aches and pains all over my body. Ask me how many times I had to “cheat” and eat just a little bit of gluten, to swear it off for life? (Truth is, it was many many times)
Not being able to partake in one of my families favorite meals, that was also a meal that I relied upon on many a busy night, was something that I got used to. However, as my body has slowly been healing, I’ve been able to add a few of my favorites back onto the menu! Gluten Free Enchiladas is one of those items. Yippee!
Canned enchilada sauces generally contain wheat as an ingredient, so to be on the safe side, as well as saving money and staying away from pesky additives and BPA lined cans, I like to make my own. It’s easier than you think, and one can double, triple, quadruple the batch, freeze it, and have it ready at the go all year long! Here’s the recipe for Gluten Free Enchilada Sauce.
Make this dish Paleo by using my Quinoa Flour Tortillas. Tasty, flexible and truly amazing!
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Gluten Free Enchiladas
Make these ahead, double the batch, and freeze for a quick weeknight meal!
Recipe type: Main
1⅓ cups grated Colby or cheddar cheese*, divided
¼ cup loosely measured spinach leaves, finely chopped
1 (4 oz) can chopped mild green chilies
¼ cup green onions, chopped
1 recipe homemade gluten free enchilada sauce or 1 (15 oz) **can green or red enchilada sauce
**salt, to taste
½ cup **half and half or canned coconut milk
½ cup cooked, shredded chicken, ground beef, or refried beans
8 corn tortillas or gluten free tortillas of your choice
Preheat oven to 400 F.
Combine 1 cup cheese, spinach, chilies, onions, shredded chicken (or meat of our choice) and ¾ cup (half a can) of the enchilada sauce in a bowl and mix well.
**If using canned sauce, mix the other half of the sauce, salt, and half-and-half in a medium sized bowl to make a cream sauce (if you're using my recipe for gluten free enchilada sauce, disregard this part of the recipe and continue).
Pour about ¼ cup of the enchilada sauce into the bottom of an 8x8" baking dish.
Fill each tortilla with about 3 tablespoons total of the cheese-chicken-spinach. Roll and place into the baking dish, then repeat with remaining ingredients.
Pour the remaining (creamy) enchilada sauce over the filled enchiladas and sprinkle with the remaining cheese.
Bake uncovered for 20 minutes, or until bubbling around the edges.
* I prefer to use raw cheddar cheese (I get mine at Trader Joes) as it's more easily digested. If you are sensitive to dairy, simply substitute with your favorite cheese substitute such as Daiya. ** if you are using my recipe for gluten free enchilada sauce, you will need to omit these ingredients (salt and half-and-half), as they are already called for in the sauce recipe.