Enchiladas were always one of my favorite comfort foods growing up. The bite of the spicy red sauce, combined with the melted cheese, and flavorful chicken always made me feel better. When I went gluten-free, I was devastated that I could not find a good recipe for gluten-free enchiladas that did not involve the entire tortilla falling apart at the end. My struggles only increased when I went dairy-free as the cheese made a good enchilada.
However, I have finally made a enchilada recipe, so good that my dad, who is neither gluten-free nor dairy-free, proclaimed that these were his favorite enchiladas. This recipe hits all of my favorite components of enchiladas on the head, and I plan to make these at once a month for my family. These are easy to make, taking less than a hour, and so flavorful! Enjoy!
- 3 tablespoons olive oil
- 3 tablespoons Bob’s Red Mill gluten-free flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
- Black pepper to taste
- 2 tablespoons avocado oil
- 1/2 white onion, peeled and diced
- 1 diced pre-cooked rotisserie chicken (about 2 lbs. of meat)
- 1/2 cup chicken broth
- 4 fresh tomatoes, diced
- Sea salt and freshly-cracked black pepper
- 8 large tortillas (I use Siete Cassava Flour Tortillas)
- 2 cups dairy-free pepper jack shreds (I recommend the Daiya cheese brand)
- 1 batch Red enchilada sauce
- Optional toppings: fresh cilantro, avocado, and/or dairy-free sour cream
Instructions for Sauce:
- Measure your dry ingredients: flour, chili powder, cumin, garlic powder, oregano, and salt into a small bowl. .
- In a medium-sized pot over medium heat, warm the oil for 2 to 3 minutes or until the oil is hot enough that the flour/spice mixture would sizzle immediately on contact.
- Once the oil is hot enough, pour in the flour and spice mixture. While whisking constantly, cook for 1 minute or until the mixture is slightly a slightly darker color. Add the tomatoes into the mixture, then slowly pour in the broth while stirring constantly.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of ground black pepper. Add more salt, if necessary.
Instructions for Enchiladas:
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 2 minutes, stirring occasionally. Add chicken, broth, and tomato paste. Stir the mixture together for 2 minutes on low.
- Assemble the enchiladas, by first spreading a thin layer of sauce on the bottom of a medium pan. Take your first siete tortilla, and heat in a pan for about 20 seconds on each side. Take the tortilla and soak each side in the sauce. Place 1/2 cup of the chicken mixture in the the tortilla. Roll up the tortilla and place in the pan. Assemble the remaining 7 tortillas in the same way.
- Finish assembling the enchiladas by pouring the remaining sauce over the enchiladas, and sprinkle the cheese on top.
- Bake uncovered for 20 minutes, or until the cheese is bubbly. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings. I recommend also serving with a side of rice and hominy.
Enjoy and tag us @flourlessfiesta on Instagram and Pinterest if you make this!