Gluten Free Enchiladas

If you’ve read my blog before, you know I love two things. Using my electric wok and mexican food! So when I get an opportunity to do both in one night, I’m pretty much in heaven! This combination of events made last night a wonderful evening, as I prepared delicious Gluten-Free Enchiladas. Sounds pretty good, right? They were! And even better, they’re ridiculously easy!

Here’s what you’ll need to make your own:
Pace Picante Sauce (I use Mild because I am a wimp, but spice it up to your liking!)
1 bag shredded cheddar cheese
1 block cream cheese
3 boneless chicken breasts
Gluten-Free or Corn Tortillas


Steps to Prepare:

1. Preheat your oven to 350 degrees. Cut your chicken breasts up into bite size pieces. Cook chicken using your preferred cooking method until the middle of each piece is no longer pink. (Insert mental image of me smiling over my electric wok here).

2. Once your chicken is cooked, add cream cheese, 1/2 bag shredded cheese and picante sauce to the mixture. Mix it up until the cheeses are completely melted! Can’t you smell it already?!

3. Spray the bottom of a rectangular casserole dish. Take a Gluten-Free or corn tortilla and fill it with the delicious enchilada mixture. This time, I used Rudi’s Gluten-Free tortillas. Normally, I just use regular corn tortillas, but I wanted to try something new. I found the gluten-free tortillas held up better than corn tortillas typically do! They had a unique flavor to them, but they were good! The hubby liked them too!


4. Once you’ve filled the tortilla with the enchilada goodness, wrap it up like a taco and flip it so the “folded side” is face down in the casserole dish. Continue to do this with the remaining tortillas until your casserole dish is full of enchiladas!

Enchiladas all lined up in a row...

Enchiladas all lined up in a row…

5. You should have some leftover sauce. Don’t throw it away! That’s the best part! Take the remaining sauce and pour it on top of your enchiladas. MMMMM. Is that going to taste good or what?!


6. Bake in the oven for 10 minutes at 350 degrees. After 10 minutes, remove and sprinkle the remaining 1/2 bag of shredded cheese on top. Cook for an additional 8-10 minutes.

How delicious does that look?!

How delicious does that look?!

The only thing left to do is ENJOY! 🙂


Gluten Free Enchiladas

This is by far one of my favorite recipes. And the hubby loves these too. So when I got home from work last night, I thought nothing would taste better than some delicious home-made enchiladas. Turns out, I was right.

3-4 boneless/skinless chicken breasts
1 jar picante sauce – whatever spiciness you prefer
1 block of cream cheese
1 bag of shredded cheddar cheese
Corn tortillas (Gluten-Free!) – If you’re not Gluten Free, feel free to use flour tortillas. 🙂

Heres how to rock these babies:
1. Cut those chicken breasts into tiny pieces – and cook using your method of choice (stovetop, electric wok, you name it – just like in my Buffalo Chicken Casserole recipe…) Cook until the middle is no longer pink.
2. Add the cream cheese and 1/2 bag of cheddar cheese. Stir until melted.
3. Add the jar of picante and stir into the mix. Looks good, right?
4. Grease a large casserole dish.
5. Fill each corn tortilla with the delicious goodness before you. Place crease side down into the casserole dish.
6. Once the dish is full of enchiladas, take the remaining sauce from the mixture (your chicken pieces should all be in tortillas!) and pour it on top of the rows of enchiladas.
7. Bake at 350 degrees for 10 minutes.
8. Add a layer of shredded cheddar cheese and bake for an additional 10 minutes.
9. Enjoy. Seriously – how easy was that?!

Looking for a more Atkins-friendly version? Skip the tortillas!!! Since I am low-carbing it this week and my hubby is gluten free, I made him enchiladas in corn tortillas and just enjoyed the yummy mixture with a fork. It’s so delicious on it’s own, the tortillas are just a bonus!

Try it and see for yourself!!!