My kids love to join in and create 'theme' nights for our meals. It honestly makes meal planning easier when you can create a menu around themes, such as Meatless Mondays or Taco Tuesdays. How about a Fiesta Friday?
That's what we did recently; we went all out with chips paired with salsa and guacamole along with Mexican corn, plus of course, these enchiladas too.
Enchiladas are traditionally gluten free, because they are made with corn tortillas, if you're making them as the original dish was created in Mexico all the way back in Mayan times! In recent years though, more and more people use flour tortillas. I typically will use white corn tortillas as opposed to flour tortillas or yellow corn tortillas. They're just a little bit sweeter. The biggest tip to remember when using the white corn tortillas is that they need to be warmed up first to make them pliable. If they are not a bit warm before rolling them up, they are more likely to tear.
I typically use a gluten free enchilada sauce to top ours with but this time I wanted to take it to a new level of cheesy. So, I opted for a white queso. This made it burst with flavor and cheese of course. It even gave it a spicy flavor too since it had a bit of kick to it.
I topped ours with a few chilies and green onions, and then of course you can serve it with additional sour cream or guacamole too.
I think to finish off the meal a good plate of sopapillas would be a hit filled with honey, of course I have yet to test those out yet gluten free. That is going to be a new challenge for me soon!
What are some of your favorites to add to a Fiesta night? I know for my husband he could just eat the tortillas and salsa plain! He's obsessed with those.
I like them filled with extras like in these enchiladas.
Enjoy!
Gluten Free Cheesy Chicken Enchiladas Recipe
Ingredients
- 8 white corn tortillas
- 1 pound grilled chicken breast, sliced
- 1 cup diced tomatoes with green chilies
- 1 cup cooked black beans
- 2 cups queso blanco
- 1 4 ounce can diced green chiles
- 2 cups shredded mexican cheese
- 1/4 cup chopped green onions
Directions
- Preheat the oven to 375°F.
- Warm up the corn tortillas for 20-30 seconds to make them pliable and avoid tearing.
- Spray a 9x13 baking dish with non-stick baking spray.
- Fill the tortillas with the chicken, diced tomatoes with chilies, and the black beans.
- Continue until the pan is full.
- Evenly pour the queso over the enchiladas.
- Top with the shredded cheese and green onions.
- Bake for 30 minutes or until the cheese has melted.
- Serve.
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