Savor the Spice: Creative Gluten-Free Enchilada Recipes

Ingredients:

• Corn tortillas (ensure they are certified gluten-free)
• Cooked chicken, shredded (or any other protein of your choice)
• Enchilada sauce (either store-bought or homemade, ensuring it's gluten-free)
• Grated cheese (cheddar, Monterey Jack, or a Mexican blend)
• Optional fillings: black beans, diced onion, diced bell peppers, cooked spinach, etc.
• Optional toppings: chopped cilantro, diced avocado, sour cream (ensure it's gluten-free), sliced jalapeños, etc.

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Warm the corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds or by briefly heating them in a skillet on the stove.

3. Prepare the filling: Mix the cooked chicken with any additional fillings you're using, such as beans, onions, peppers, etc.

4. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a tortilla, spoon some of the filling mixture onto it, and roll it up. Place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.

5. Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered.

6. Sprinkle grated cheese over the top of the enchiladas.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

8. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to brown slightly.

9. Remove from the oven and let the enchiladas cool for a few minutes before serving.

10. Garnish with your desired toppings, such as chopped cilantro, diced avocado, sour cream, etc.

Enjoy your gluten-free enchiladas!