Mom’s Gluten Free Enchiladas
Crowd pleasing gluten free enchiladas filled with cheese, chicken and veggies!
Equipment
- 9x13 casserole dish
Ingredients
- 1 cup salsa
- 4 cups diced or shredded cooked chicken (roughly 3 breasts)
- 15 oz enchilada sauce
- 9 gluten free tortillas (roughly 7-8 inches in diameter)
- 2 cups shredded sharp cheddar cheese (8oz)
- 2 cups shredded Monterey Jack cheese
- 1/2 cup low-fat sour cream
- 4 chopped jalapeños
- 1 1/2 cup quartered cherry tomatoes
- 1 bunch green onions
- 2 cups fresh baby spinach leaves
Optional for Sides and Garnish
- tortilla chips
- white rice
- avocado
Instructions
Prep
- Preheat oven to 400 degrees.
- Mix sour cream with enchilada sauce in medium bowl.
- Mix cheddar cheese with Monterey Jack in large bowl.
- Mix vegetables in large bowl.
- Coat the bottom of a casserole dish with enchilada sauce.
- Cover large plate in enchilada sauce.
Stuff n Roll
- Submerge one side of tortilla in sauce then flip and do the other side.
- Lay sauced tortilla flat on rolling plate.
- Add large pinch of chicken, cheese mixture, and vegetable mixture to the tortilla, and finish with a drizzle of salsa.
- Gently roll the tortilla.
- Carefully place in casserole dish with the folded side down.
Top
- Top rolled enchiladas with layer of enchilada sauce, saving 1/3-1/2 cup to add after baking.
- Sprinkle any remaining cheese over enchiladas.
Bake
- Cover and bake for 25-30 minutes until bubbly.