Gluten Free Enchiladas

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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For the Gluten Free Green Enchilada Sauce:
2 tablespoons rice flour
2 tablespoons vegetable oil, or melted butter
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3/4 cups chicken broth
1/2 cup chopped green chiles, roasted

For the Enchiladas:
8 corn tortillas, gluten free
2 cups cooked shredded chicken, i use pork or chicken, but turkey and beef are good, too
1 cup shredded monterey jack cheese


For the Gluten Free Green Enchilada Sauce:

In a saucepan over medium heat whisk together the rice flour, oil or butter, oregano, cumin, garlic powder, and onion powder.
Continue to whisk and cook until the mixture bubbles a bit and it start to turn golden brown, about 2-3 minutes.
While whisking add the chicken broth and green chiles. Continue to stir over medium-high heat until the sauce is thickened.
Season to taste with salt and pepper.

For the Enchiladas:

Preheat the oven to 375°F.
In a bowl, mix together the shredded meat and 3/4 cup of the green chile enchilada sauce.
Wrap the corn tortillas in a paper towel and microwave for about 30 seconds, or until they are warm and flexible.
Spread a little bit of enchilada sauce in the bottom of a baking dish. Fill each corn tortilla with about 1/4 cup of the meat mixture, roll it up, and place it in the baking dish.
Pour the remaining enchilada sauce over the enchiladas and sprinkle with the cheese.
Bake for 18-20 minutes or until the sauce is bubbly, the cheese is melted, and the enchiladas are heated through.