Easy Gluten-Free Enchiladas
Quick and flavorful gluten-free enchiladas that are perfect for busy nights and customizable according to taste.
Ingredients
Main ingredients
- 8 pieces gluten-free tortillas
- 2 cups cooked chicken (shredded)
- 1 cup black beans (drained and rinsed)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- to taste Fresh cilantro (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, black beans, cumin, garlic powder, and salt. Mix well until all ingredients are evenly distributed.
Assembly
- Pour a little enchilada sauce into the bottom of a baking dish to prevent sticking. Take a tortilla, fill it with about ⅓ cup of the chicken mixture, and roll it up. Place it seam-side down in your baking dish. Repeat until all tortillas are filled.
Topping and Baking
- Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top. Sprinkle generously with shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.
Serving
- Once you take your baking dish out of the oven, let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
Feel free to experiment with different proteins or vegetarian options. You can prepare the enchiladas a day in advance and store leftovers in an airtight container for up to three days.