Red Chicken Enchiladas
The swap
Homemade sauce (canned enchilada sauces are sometimes thickened with wheat flour) and corn tortillas.
Ingredients
Sauce
Filling
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- For the sauce, warm the oil in a saucepan. Stir in the cornstarch and spices for 30 seconds. Whisk in the tomato paste and broth. Simmer 5 minutes until slightly thickened. Season.
- Heat oven to 375°F. Mix the chicken, chiles, 1 cup cheese, and 1/2 cup sauce.
- Warm the tortillas so they're pliable. Fill each with chicken, roll, and set seam-side down in a 9x13 dish.
- Pour the rest of the sauce over the top and sprinkle with cheese. Bake 20 minutes.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.