gluten free enchiladas

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious &amp; flavorful family-friendly dish!

30-Minute Quinoa Enchilada Skillet

potato

garlic

quinoa

vegetable broth

cumin

paprika

chili powder

salt & pepper

enchilada sauce

can black beans (drained)

corn kernels

tomatoes (drained)

shredded cheese

avocados

In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn't burn.

Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.

Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.

Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!

Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They're creamy, cheesy, fast and delicious!

Quick and Easy Chicken Enchilada Recipe (with Leftover Chicken)

Enchilada sauce (or 2 cups)

can diced chiles

chicken

corn,

sour cream,

tortillas

Mexican cheese (6 ounces)

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.

Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.

Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.

Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

Katie, I made this recipe as you published it.  It's delicious.  I enjoyed the taste and texture of the corn.  Everything was easy about the recipe.  It tasted light and fresh.  Microwaved corn tortillas worked much better than prior recipes when I tried softening the tortilla in oil!!  Thank you for creating this recipe.  I think it's the best!

I just made this and it was simple and delicious. I actually used Trader Joe’s frozen Roasted Corn which gave it even more depth. Can’t wait to make it again. 

Wonderful recipe! I made them and couldn’t have been happier. Taste better than any restaurant enchiladas. Thanks. Going to try a dairy free version for one of my sons who would love them but can’t have dairy. 

I am so happy with the way the Enchiladas turned out. Followed the recipe as written. My husband &amp; I enjoyed them, they are yummy.Wondering if they freeze well. 

This is my third time making this recipe. I’ve played with using Greek yogurt instead of sour cream, added spinach was well as used the original recipe. No matter what, these enchiladas are a home run every time. I can barely eat the leftovers without someone eating them first. Thanks for the recipe!

Kate...Just had to let you know you said you perfected your chicken enchiladas and I couldn't agree more!   They....were....excellent!   Best I have ever made, thanks to you...I took one of your suggestions and added a good salsa and liked it!  So thank-you and I am looking to see what else you are making as I am with you all the way!!

These were the best enchiladas I've made! Better than any restaurant! There is so much flavor in the filling. I did substitute pinto beans for the corn just because I do not like corn in enchiladas. Can't wait to make again!

5+ stars... I've made these a few times and they are always a hit. Amazing how simple yet yummy they are. This is the perfect recipe if you are really short on time but want a scrumptious meal (that seems like it would have taken much longer!).

wow, as simple as it gets and it works perfectly as written. I added a hot pepper diced on top of the chiles but super fast and it tastes excellent. I would do corn for sure, and the sour cream and salsa inside the mix makes it amazing.  this will be our red sauce enchilada recipe from now on.  Time to look for your other highly rated recipes!!
Greg and Megan
Denver, CO

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580758588/yiieedqji02hhlwjex2l.mp4

Here's a Easy Chicken Enchilada recipe with only 15 minutes of prep and delicious Authentic taste! The filling is made with Rotisserie chicken and sour cream to keep it fast- and I also added in extra veggies to keep them healthy! Can be made with red or green sauce.

Easy Chicken Enchiladas

This easy chicken enchilada recipe is simple to prepare and yields super flavorful, delicious results every time!

Easy Enchilada Sauce (or 1 (15-ounce) can red enchilada sauce)

Slow Cooker Enchilada Chicken (or any shredded chicken,

Mexican cheese blend

corn tortillas

Easy Guacamole

Fresh Tomato Salsa

Black Bean Salad

cilantro

Heat the oven to 350F.

In a medium bowl, mix the chicken with 1 cup enchilada sauce and ¼ cup cheese. Note: If using Slow Cooker Enchilada Chicken, just stir together with the cheese, no additional sauce required.

Spread a few tablespoons of enchilada sauce to the bottom of a casserole dish.

Add a few tablespoons of the chicken mixture to a warmed tortilla. Roll and place in the prepared casserole dish. Repeat with the remaining tortillas and chicken mixture.

Pour over the remaining enchilada sauce, spreading into an even layer. Sprinkle over the remaining ½ cup cheese.

Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.

Serve with toppings of your choice.

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.

Turkey Enchilada Stuffed Poblanos Rellenos

poblano chiles

Colby-Jack shredded cheese blend

cilantro scallions (for garnish)

93% turkey

onion (finely chopped)

tomato (chopped)

bell pepper (finely chopped)

tbsp cilantro

oz tomato sauce

kosher salt

pepper

tsp cumin

oregano

bay leaf

Lay the poblano peppers on a work surface so they sit flat naturally without rolling.

Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.

Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.

Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.

Set the roasted poblanos aside.

Preheat the oven to 350°F.

Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.

To make the turkey:

Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.

Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.

Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.

Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.

Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.

Serve hot topped with cilantro or scallions on top.

To roast the peppers:

This Keto Chicken Enchilada Bowls Recipe is a delicious low carb and gluten free spin on traditional enchiladas. Seasoned chicken, sautéed with enchilada sauce, diced tomatoes and green chiles, then topped with a blend of mozzarella and cheddar cheese. Served with garlic lime sour cream, and garnished with fresh pico de gallo, cubed avocado, chopped cilantro and lime wedges.

Keto Chicken Enchilada Bowls

butter

olive oil

½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces

taco seasoning (get my recipe here)

enchilada sauce, extra for serving

mozzarella cheese

cheddar cheese

sour cream

lime juice

garlic powder

pic de gallo

avocado,

cilantro,

Lime wedges,

Heat the butter and olive oil in a large skillet over medium to medium-high heat high. Once the pan is hot and the butter is melted, add the chicken to the pan. Sprinkle the taco seasoning over the chicken, evenly coating each piece. Cook until the chicken is cooked all the way through, about 6 to 8 minutes.

Add the enchilada sauce and diced tomatoes and green chiles to the pan. Stir to combine and cook an additional 2 to 3 minutes or until hot. Sprinkle the cheese over top and heat until melted. 

In a small bowl, mix the sour cream, garlic powder and lime juice together. 

Divide the chicken mixture evenly between 4 bowls. To each bowl, drizzle over a little extra enchilada sauce, add a dollop of the sour cream sauce to the center of the bowl and top with pico de gallo, avocado, and cilantro. Serve with fresh lime wedges.

Been craving this as soon as I saw it online. Did not disappoint!!! So good! I made your taco seasoning, which was great. Only thing I changed was the cheese, and skipped the garlic in the sour cream. I was lazy and just dolloped it on top with a squeeze of lime. I used cheddar and Monterey Jack. Topped with romaine, red onions, green onion,fresh jalapeños, tomatoes and cilantro. Definitely will make a vat of this when the kids are home!!! 😁

This enchiladas rojas recipe is made from salsa-dipped corn tortillas wrapped around shredded jackfruit and queso fresco. Garnish yours with lettuce, radish, onions, and more cheese!

Easy Vegan Enchiladas Rojas

16-18 corn tortillas

neutral vegetable oil (peanut, canola, etc.)

dehydrated jackfruit

vegetable stock powder

white onion, diced

garlic,

tamari

vegan queso fresco

ancho chiles

guajillo chiles

chiles

Roma tomatoes

white onion

Mexican oregano

Salt

Shredded lettuce

radishes

white onions

More crumbled cheese

Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.

Corn tortillas

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.

Jackfruit

Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.

Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.

Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.

Enchilada Sauce

Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn&#39;t be too crispy since you still want to be able to roll them.

Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.

On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.

Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!

Serving

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors!

Enchiladas Potosinas

Roma tomatoes (0.32)

tomatillo (0.06)

white onion, diced (0.06)

garlic (0.08)

serrano peppers (0.04)

salt,

olive oil (0.04)

queso fresco (1.40)

guajillo chiles (0.20)

masa harina (0.25)

salt (0.01)

water

neutral oil (0.36)

Queso cotija

Mexican crema

De-stem and seed the guajillo chiles. Add them to a pot of water with tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes, or until the chiles are soft.

Separate the guajillo chiles from the other vegetables and add them to a blender with &frac12; cup of water. Mix on high until smooth.

In a large mixing bowl, add the masa harina and salt, whisking to incorporate. Then, add in 1 &frac12; cups very warm water and 3 tbsp of the guajillo chile paste.

Knead the dough to form a ball that&#39;s quite moist, but not coming off on your hands too much. Keep rolling and pressing for 5-10 minutes, or until the dough is smooth. Cover and set aside.

Dough

Drain and add the cooked tomatoes, tomatillo, de-stemmed serrano peppers, 1 tbsp guajillo chile paste, and a pinch of salt to a food processor or blender. Mix on high until smooth.

Heat about 1-2 tsp olive oil in a saucepan over medium. Saut&eacute; the diced onions for 2-3 minutes, then add in the minced garlic. Cook for another 1-2 minutes, then slowly pour the salsa in through a mesh strainer and bring it to a low boil.

Once boiling, reduce the heat and simmer for 10-12 minutes, stirring frequently. Remove the salsa from heat, allow it to cool, then mix it with crumbled queso fresco.

Filling

If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the dough).

Start breaking off pieces of the dough (~ 50g each). Roll each piece of dough in between your palms until smooth. Open the press and place the ball in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish, plate, or rolling pin to flatten.

Press

Heat a skillet over medium, then add in the tortilla and cook on the first side. Remove from heat, add a scoop of filling to the uncooked side, wet the edges with water, fold the tortilla in half, and pinch the edges to seal it.

Add the folded tortilla back into the pan and cook on each side for another 1-2 minutes. Remove from heat and continue this process with the rest of the tortillas.

Heat ~&frac12; cup neutral oil in a pan over medium. Shallow fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.

Serve while warm with toppings like shredded lettuce, cotija cheese, crema, and diced white onion. Happy eating!

Cook

https://www.youtube.com/watch?v=M9lmdDWIefk

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors! Using specific cooking techniques, this dish tastes as unique as its 100-year-old history!

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Enchiladas Potosinas Recipe (Vegan & Gluten-Free)

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