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
- For the Enchiladas
- 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.
- Spread about ½ cup of enchilada sauce over the bottom of a 9×13 glass (microwave safe) pan.
- Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.
- 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.
- Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
- Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.
- For the Enchilada Sauce
- 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.)
- 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.