10-Minute Enchilada

10-Minute Enchilada

I, personally, am down for most dinners that take no time at all. 3 jobs 5 days a week, and one every weekend makes for very little time to do anything else. This recipe looks like perfection!

I love, love, love enchiladas. They are so good, especially when you can find corn tortillas big enough to make them. This is a 10-minute enchilada recipe, and it is gluten-free. If you’re also dairy-free, just skip the cheese. I guarantee that it will taste just as good. I’ve made many enchiladas without cheese. Mmmmm, good.

I came into cooking fairly late in life. I think I was like 19 or 20 when I cooked my first meal that wasn’t Top Ramen, haha. One of the first things that I taught myself to make was pork enchiladas with salsa verde. They were amazing, but they tended to take such a long, long time. I am so glad to have found this 10-minute enchilada recipe by Brianna at Flippin’ Delicious.


For the Enchiladas

  • 2 1/2-3 cups enchilada sauce (1 recipe)
  • 12 corn tortillas (GF)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup cheese, shredded
  • 1/2 cup cilantro

For the Enchilada Sauce

  • 3 Tablespoons oil
  • 3 Tablespoons gum-free gluten-free rice flour blend, (I used my blend )
  • 1/4 cup red chile powder (or chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • salt, to taste
  • 1 1/2 cups chicken broth
  • 1 1/2 cups water


  1. For the Enchiladas
  2. If your tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.
  3. Spread about ½ cup of enchilada sauce over the bottom of a 9×13 glass (microwave safe) pan.
  4. Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.
  5. Dip each tortilla in the remaining enchilada sauce, fill with 2½-3 Tablespoons of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.
  6. Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
  7. Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.
  8. For the Enchilada Sauce
  9. In a saucepan mix together all the spices, the flour, and the oil. Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)
  10. While whisking add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Flippin’ Delicious.

Photo source


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