Name: Satisfying Speedy Gluten-Free Enchiladas
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1/2 cup black beans, drained and rinsed; 1/3 cup chopped green onions; 12 gluten-free corn tortillas; 1 can (19 oz) gluten-free enchilada sauce; 1/4 cup chopped fresh cilantro; 2 cups cooked chicken, shredded or diced; 1 cup shredded Mexican blend cheese

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

These delicious and speedy enchiladas are perfect for a quick gluten-free dinner that can be prepared in just 10 minutes using your microwave. Now you don't have to sacrifice flavor for convenience!

Wheat

Milk

Mediterranean

Beans & Legumes

gram

black beans

Fresh Vegetables

green onion

Tortillas & Wraps

corn tortilla

Sauces

milliliter

Enchilada Sauce

fresh cilantro

Poultry

chicken

Cheese

mexican cheese blend

Calories from Fat

Calories

Iron

Minerals

Lutein+zeaxanthin

Vitamins

Vitamin A

Water

Carbohydrates

Saturated Fat

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Riboflavin (B2)

Magnesium

Phosphorus

Protein

Dietary Fiber

Total monounsaturated fatty acids

Potassium

Sodium

Zinc

Copper

Vitamin B6

Choline

Dietary Folate Equivalents

Beta-carotene

Sugar

Cholesterol

Total polyunsaturated fatty acids

Calcium

Beta-cryptoxanthin

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Satisfying Speedy Gluten-Free Enchiladas

Produce

Bakery

Condiment & Toppings

Meat & Seafood

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/satisfying-speedy-gluten-free-enchiladas-2701637-3.jpeg

Wrap the gluten-free corn tortillas in a paper towel and microwave for 30 seconds to warm them up so they become more flexible.

Spread about 1/2 cup of enchilada sauce evenly across the bottom of a microwave-safe rectangular casserole dish (approximately 9x13 inches).

In a large bowl, mix the cooked chicken, cilantro, green onions, black beans, and 1 cup of enchilada sauce.

Dip each tortilla in the remaining enchilada sauce to coat.

Fill each tortilla with roughly 1/4 cup of the chicken mixture, and roll tightly.

Place the rolled tortillas, seam side down, in the casserole dish.

Spread any remaining enchilada sauce evenly over the top of the enchiladas.

Sprinkle with the shredded Mexican blend cheese.

Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.

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