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Plated enchiladas

Creamy Gluten-Free Enchiladas

  • Author: Tessa
  • Yield: 12 enchiladas 1x


If you don’t make a double batch, don’t say I didn’t warn you. Your family, guests, or self will be licking the pan clean after you bake up these easy, satisfying enchiladas that can be made gluten-free and/or vegetarian and taste equally amazing no matter which option you choose.


  • 1 C red enchilada sauce (such as Hatch brand, which is GF)
  • 1 C jarred (or similar consistency) salsa
  • 4 oz. cream cheese, softened (use the rest for a batch of jalapeno poppers!)
  • ¼ C sour cream
  • 2 C grated cheddar or Monterey jack cheese (8 oz.)
  • 1 C frozen corn kernels, thawed
  • ½ t cumin
  • ¼ t dried oregano
  • ¼ t cayenne
  • 4 scallions (half a bunch), white and light green parts thinly sliced
  • Kosher salt
  • White or ground black pepper
  • 2 C shredded cooked chicken
  • 12 small tortillas


  1. Preheat oven to 325 degrees. Mix the enchilada sauce and salsa together and set aside.
  2. In a medium mixing bowl, thoroughly combine the cream cheese and sour cream with a fork. Add ½ cup of the salsa mixture, followed by 1 cup of grated cheese. Stir in the corn, spices, half the scallions, ½ t salt, and ¼ t pepper (or more seasoning if you like). Finally, stir in the chicken to coat.
  3. Coat the bottom of a casserole dish (around 9 x 13″) with ½ cup of the salsa mixture. Shake and tilt the pan to help distribute evenly.
  4. Set up a plate of the tortillas (see notes), a plate or cutting board to work on, the bowl of filling, and the baking dish. Scoop exactly 1/3 cup of filling into each tortilla, using your fingers to hold it in place as you roll the enchilada and place them snugly in the pan, seam side down. Pour the last cup of sauce over the rolled enchiladas, and sprinkle with remaining cheese. Bake 25 to 30 minutes, until the cheese is melted and enchiladas are bubbly.


To make corn tortillas very pliable and easy to fold without cracking: set oven to 300 degrees. Spread 6 of the tortillas on a large baking sheet. Spray both sides lightly with olive oil cooking spray, or put a couple tablespoons olive oil in a small dish, dip your fingers into the oil, and rub both sides of each tortilla with a thin coating all over. Bake the tortillas for 4 minutes in the upper third of the oven. After filling and rolling, repeat with remaining 6 tortillas. The process is a little tedious, but it’s well worth saving the frustration of all your tortillas breaking in half.

I’ve been on a huge homemade ingredient kick lately, so I kind of felt guilty not making my own tortillas (food lover problems) and enchilada sauce. You’re welcome to use homemade components as the spirit moves you, but I wanted to assure you that this is a rock star dish without doing so. No single ingredient is the star, so even your biggest foodie critics will have no idea you used a can of enchilada sauce. This time around, I used Hatch gluten-free mild red enchilada sauce and Whole Foods brand organic corn tortillas, and everything turned out perfect!

On veggie substitutes: If you use any potatoes or other root vegetables or winter squash, you should pre-cook them using a method of your choice. 25 minutes at 325 may not be sufficient to cook the pieces through, depending on the size of your dice. Soft vegetables such as summer squash, bell peppers, and onions should not require pre-cooking.

  • Cuisine: Mexican,Gluten-free,Vegetarian option