10 Minute Gluten Free Enchiladas

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These 10 Minute Gluten Free Enchiladas are my go-to when I need to get dinner on the table quickly. Made in the microwave, they are ready in just minutes.

These 10 Minute Gluten Free Enchiladas are my go-to when I need to get dinner on the table quickly. Made in the microwave, they are ready in just minutes.

You are hungry, there is a toddler hanging on to your leg and crying, the rest of the family is cranky, and it is dinner-time.
We’ve all been there, super short on time but somehow we still have to pull out a delicious and healthy meal for our family.

When that is where I am, I love making these enchiladas. If you have some bottled or canned gluten-free enchilada sauce on hand it really only takes 10 minutes to make this dish. If you are making your own enchilada sauce it will take an extra 5-10 minutes, depending on how many times aforementioned toddler interrupts you.

These 10 Minute Gluten Free Enchiladas are my go-to when I need to get dinner on the table quickly. Made in the microwave, they are ready in just minutes.

I try to always have the ingredients for these enchiladas on hand (some already cooked chicken in the fridge or freezer, enchilada sauce or at least the ingredients to make it, and some cheese.)
You can also try layering these enchiladas lasagna style if that is easier for you.

These 10 Minute Gluten Free Enchiladas are my go-to when I need to get dinner on the table quickly. Made in the microwave, they are ready in just minutes.

Basically all you have to do is throw everything in a glass baking dish (preferably in an organized fashion) and toss it in the microwave until it is all hot and bubbly.
Not to mention, these are delicious, my husband loves them, and my family is always excited when I make them for dinner.

MOM to the RESCUE!

Tips and Tricks:

  • If you use a canned or bottled sauce make sure that it is gluten-free, many are thickened with wheat flour. You can also make your own, using your own recipe or mine, or even use salsa.
  • Next time you have leftover cooked chicken shred or chop some up and pop it in the freezer, all ready for your next rushed family dinner. You could also fill with beans or whatever meat you love and have on hand (shredded beef, ground beef, pulled pork, etc.)
  • Feel free to add some cilantro if you have it on hand. I love cilantro and about half the time I have some laying around, which is why I threw it in these bubbly enchiladas.

 Watch me make these 10 Minute Gluten Free Enchiladas on Facebook LIVE:

 Let’s make dinner!

10-Minute Gluten-Free Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 4-6
Ingredients
  • For the Enchiladas
  • 2½-3 cups enchilada sauce (1 recipe)
  • 12 corn tortillas (GF)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup cheese, shredded ( cheddar, Monterey jack, Colby, etc.)
  • For the Enchilada Sauce
  • 3 Tablespoons oil
  • 3 Tablespoons gum-free gluten-free rice flour blend, (I used my blend )
  • ¼ cup red chile powder (or chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • salt, to taste
  • 1½ cups chicken broth
  • 1½ cups water
Instructions
  1. For the Enchiladas
  2. If your tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.
  3. Spread about ½ cup of enchilada sauce over the bottom of a 9x13 glass (microwave safe) pan.
  4. Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.
  5. Dip each tortilla in the remaining enchilada sauce, fill with 2½-3 Tablespoons of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.
  6. Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
  7. Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.
  8. For the Enchilada Sauce
  9. In a saucepan mix together all the spices, the flour, and the oil. Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)
  10. While whisking add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.

Here are some of my other favorite other quick or easy dinner recipes…

Buttery, flaky, fluffy, silky, gluten-free biscuits with crispy golden edges. These gluten-free biscuits have only 5 ingredients. They are so easy, and so good, they will change your life!
Creamy gluten-free chicken pot pie with a flaky gluten-free pie crust tastes just as good as you remember it. Peas, carrots, potatoes and chicken in a creamy gravy between two layers of buttery pie crust. It's almost too good to be true!
gluten-free tater-tot casserole-3

Comments

    • flippindeliciousflippindelicious says

      I’ll double check that link. My flour blend is HERE. You can also find it by clicking on My Gluten-Free Flour Blend at the top of the page.

    • flippindeliciousflippindelicious says

      Yes I did Elaine! When making the enchilada sauce you need that much. If you are worried about it being spicy just use a mild red chile powder instead of a spicy one.

  1. says

    This is such an awesome recipe I had to share it on my blog! I know there are thousands of college kids out there who need to know about this!

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