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Gluten Free Enchiladas

Gluten free enchiladas – so good. Oh, and they’re meatless, so perfect on this marvellous Monday. I have an enchilada sauce, which I suggest you use in this recipe; if you don’t have time to make it, then purchase a high quality product so your tastebuds don’t suffer. We are still on vacation and the wedding on Saturday was so fun – yet I didn’t want to miss passing on this fantastic recipe. You cook and we will hit up the Milwaukee Zoo today. Sound like a plan? Sounds good to me. Now get cooking!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8 enchiladas
Author: Ali

Ingredients

  • 1-1/2 cups of enchilada sauce
  • 8 corn tortillas
  • 19 oz can of black refried beans
  • 15 oz can of corn
  • 450 ml of true Mexican salsa
  • 1 teaspoon of chili powder
  • 2 tablespoons of olive oil

Instructions

  • First up - set the oven to 400 degrees and gather all of your ingredients.
  • Time to cook the beans and corn. In a hot pan add the oil. Fry the beans and corn with the chili powder until the corn starts to get nice and toasty.
  • Lay down your 8 corn tortillas and distribute the black refried beans.
  • Then, top with the corn and white bean mix.
  • Time to roll them. The corn tortillas aren't as flexible as the flour ones, because they have not gluten. Not to worry, they work and taste great.
  • Be sure to put 1/2 the jar of Mexican salsa in the bottom of the pan, so the enchiladas don't stick.
  • Once they are all rolled and in place, pour over the enchilada sauce and top with the rest of the salsa.
  • Bake at 400 degrees for 25-20 minutes, uncovered.
  • That's it! Done. Eat with sour cream, guacamole, or fresh cilantro.