Gluten-free Dairy-free Enchiladas (grain-free option)
Allergens: nuts (if using grain free tortillas)
Ingredients
- 8 gluten-free tortillas (like Siete or your favorite brand- I used the Siete burrito size because they don’t have any gums buy still hold together well)
- 1 lb shredded chicken (rotisserie if you are looking for simplicity!), ground beef, turkey.
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 cups cooked veggies of choice (I did a mixture of bell peppers and snuck in some chopped kale)
- 1 packet gluten-free enchilada seasoning or 1 tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa or rice (optional)
- 1 can (10 oz) enchilada sauce (ensure it’s gluten-free and dairy-free, or make homemade)
- 1 cup dairy-free cheese (I used violife cheddar)
- avocado or guacamole for serving
Directions
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3 minutes. Then add the rest of the veggies you’d like and cook until soft.
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Heat the tortillas in the microwave or stovetop if the package requires to do so (Siete does, otherwise they will fall apart very easily so do not skip!)
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Fill your tortillas! Add shredded chicken (or your choice of meat), black beans, cooked quinoa or rice if using. Stir well to combine.
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Spread a small amount of enchilada sauce at the bottom of a 9×13-inch baking dish.
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Fill each tortilla with a few spoonfuls of the each filling, roll tightly, and place seam-side down in the baking dish.
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Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top. If using, sprinkle dairy-free cheese on top of the sauce.
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Bake uncovered for 20-25 minutes until heated through and cheese (if using) is melted.
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Remove from oven and garnish with chopped cilantro if desired or with dairy-free sour cream and avocado.