Gluten Free Enchilada Recipe

gluten free enchilada recipe

Looking for a quick weeknight meal that’s allergy friendly? This gluten free enchilada recipe is easily modified to meet any of your needs: vegan, dairy free, beef or chicken. The star of the show is truly the satisfying crunch of jicama.

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The first time that I made these enchiladas, my husband was skeptical of the jicama tortillas, to put it mildly. However, one bite and he was converted! He now prefers enchiladas made with jicama over a traditional tortilla. The reason for his conversion to jicama- the jicama tortillas remain crisp when you bake them and provide a refreshing crunch without compromising traditional, enchilada flavor. For an added bonus, the hidden veggies make this a healthy and hearty dinner and a simple way to get vegetables into your kid’s diet.

gluten free enchilada recipe

You can consistently find jicama tortillas year round at two locations: Trader Joes and Whole Foods. There’s no distinguishable difference between the two options, so use what you can find. A word of caution, however, since they are a freshly sliced vegetable, they won’t stay fresh for long. I try to use them within a few days of purchase.

To make this a quick and easy weeknight meal, you can certainly use store bought enchilada sauce. You will compromise a bit of the flavor, however. Not to mention the additional sodium found in canned enchilada sauce. I discovered this enchilada sauce recipe and modified it a bit. The original recipe is great as written; I make sure to use gluten free flour, double the garlic and add in 1-2 teaspoons of ancho chile powder for a more authentic flavor. Once you have the sauce, it’s quick and easy to throw this meal together. Please note that you will need to make 1.5x recipe as written.

How to Prepare the Enchiladas

Warm a small amount of oil in a saute pan, add protein, garlic, chili powder, cumin and chopped onion. When partially cooked, add green chilies and finely diced zucchini. When the meat (if using) is fully cooked, add 1/2 cup of prepared enchilada sauce and spinach. Saute until spinach is fully wilted. Cover the bottom of the baking dish in enchilada sauce. One at a time, take a jicama tortilla, fill with 1/4 cup meat mixture, top with a teaspoon each of cheese and sauce. Roll the tortilla, keeping seam side down. Repeat with remaining ingredients. Spoon the remaining sauce over the top of the rolled enchiladas. Sprinkle with 1/2 cup cheese, diced cilantro and olives slices. Bake at 350 for 12 minutes, or until cheese is melted and slightly golden. Serve with avocado on the side.

Servings: 4

Gluten Free Enchilada Ingredients

  • Enchilada sauce (1.5x)
  • 1 pound protein (ground beef, chicken breast or beans of choice)
  • 1 tsp chili powder
  • 2 garlic cloves, minced
  • 1/2 yellow onion, finely minced
  • 1/2 tsp cumin
  • 1 4 oz can of mild green chilies, diced
  • 1/2 cup finely diced zucchini
  • 1-1/2 cup spinach
  • 1 cup shredded cheese of choice
  • 1/4 cup cilantro, chopped
  • 1 4 oz can sliced black olives
  • Avocado for garnish

Gluten Free Enchilada Instructions

  1. Prepare enchilada sauce and set aside, keeping warm
  2. Preheat oven to 350 degrees
  3. Saute protein over medium heat with garlic, onion, chili powder and cumin in large pan. When partially cooked (see modification instructions below), add green chilies and finely diced zucchini. When fully cooked, add 1/2 cup prepared enchilada sauce and spinach. Cook, stirring frequently until spinach is wilted.
  4. Prepare a baking dish by spooning 1/2 cup of enchilada sauce on the bottom to prevent sticking.
  5. One at a time, place a jicama tortilla in prepared baking dish. Fill with 1/4 cup of protein mixture, top with a teaspoon each of cheese and prepared sauce. Roll and place seam side down. Repeat with remaining ingredients.
  6. Spoon remaining sauce over the rolled enchiladas, distributing evenly. Sprinkle with remaining cheese, diced cilantro and olive slices.
  7. Bake at 350 degrees for 12 minutes, or until cheese is melted and slightly golden. Serve with sliced avocado on the side.

Recipe Modifications

  • Dairy free: Simply use preferred dairy free cheese. For our family with one child allergic to dairy, and the other allergic to dairy alternatives, I divide the recipe and make in to separate baking dishes.
  • Vegan/ Vegetarian: I’ve made these with black beans before, and they’re just as delicious. It would take about 2 cans of beans for a full recipe. Simply add beans, spices, garlic, onion, chilies and zucchini at the same time and saute for roughly 5 minutes. Follow directions from there.

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