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Try these quick and easy chicken enchiladas
The best part…. THEY ARE GLUTEN FREE!!!!
Hello, Hello, Hello! I am so happy to have you here!
If you are anything like me, you are always looking for new gluten free options. They should be dishes that the whole family will like. They also should not take too long to make.
I hate having to spend too much time in the kitchen prepping for dinner. I don’t want to miss out on the little time that I’ll have with the kids. The kids get home from school, then they do homework. After that, they leave again for sports practices. There really isn’t that much time to see them. So the last thing I want to do is be stuck in the kitchen!
They will only be this age once. In the blink of an eye, I’ll have all the time in the world. That’s because they will all be gone. I know that’s heavy, I know that’s sad. But when your older sisters have kids who are already graduating college… you tend to cherish time with your kids more and more.
Now, let’s get started! Here is another gluten free dinner choice we’ve found.
You can prep this meal ahead of time and leave it in the fridge until you’re ready to bake it!
For starters, I love how cheap it is to get a rotisserie chicken from Sam’s or Costco! With that said, I don’t always have time to go to that side of town. So, I cop out and pay double for prepackaged shredded chicken. It’s still better then cooking the chicken myself!
I start by gathering all my ingredients and prepping my station.
With this recipe I like to use an appetizer plate for enchilada sauce. You’ll want to coat the tortilla on both sides. We use Old Elpaso enchilada sauce. It isn’t certified gluten free but, it doesn’t contain any gluten ingredients either.
Once you’ve coated the tortilla, you’ll add your beans, cheese and chicken.
I have a few picky eaters in my house so I only do half with refried beans. You can also just do cheese enchiladas.
Then you’ll roll it up and place it in your greased baking dish.
Once you’ve done them all you’ll top them all off with more sauce and cheese.
Once you’re finished with the prep work you can put it into your preheated oven (375°) for about 20-25 minutes.
If you’re anything like my family this just isn’t enough… you’ll want to make some Mexican rice for a side dish
I hope you found this helpful, I know we loved this new find. If you have any questions I’d be more than happy to answer them. Just leave me a message in the comment section!
Thanks for coming!
Prep Time
20 minutes
Cook Time
20-25 minutes
Serves
12
Ingredients
- 24 gluten free corn tortillas (we use Mission soft white corn tortillas)
- 1-2, 16oz refried beans ( I don’t heat mine but you can)
- 8 cups cooked shredded chicken
- 4-8 cups of shredded cheese (you can use cheddar cheese but we like the fiesta blend)
Steps
1
Prep your space and have all your ingredients ready to go.
Pre-heat your oven to 375° and spray your baking dish(s) with a cooking spray. I use Pam or an olive oil.
2
On an appetizer plate add your enchilada sauce and coat your tortilla on both sides.
3
Add your refried beans (optional), chicken, and cheese.
4
Carefully roll them up and place into baking dish. repeat process until you’re finished.
5
Once you’re done with step 4 top your enchiladas with more sauce and cheese. Bake for 20-25 minutes ( maybe longer if refrigerated) until center is heated and cheese is melted.
You can also serve with some Mexican rice while you’re at it!
But there you have it!
It’s super easy, tasty, and will reheat nicely.
If you found this helpful I’d love to hear from you!
If you have any questions please feel free to reach out and leave me a comment!
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