How to Make Gluten-Free Enchilada Casserole
Keep these gluten-free enchiladas covered in the refrigerator to pop in the oven, toaster oven, or microwave when your tummy warns you that it’s lunchtime. For extra decadence, top with sour cream before serving.
When dipping the tortillas in the tomato sauce, do it quickly or the tortillas will get so soft they may fall apart.
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 6 servings
Nonstick cooking spray
8-ounce can tomato sauce
1/3 cup water
5 drops hot pepper sauce
1/2 medium onion, diced
1 clove garlic, minced
1/2 cup diced green pepper
2 teaspoons olive oil
3 tablespoons fresh chopped parsley
1/8 teaspoon salt
1/8 teaspoon pepper
2 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 cup shredded Monterey Jack cheese
1/2 cup plus 2 tablespoons shredded sharp cheddar cheese
Six 9-inch corn tortillas
6 tablespoons refried beans
Preheat the oven to 350 degrees. Spray a 7-x-11-inch baking pan with cooking spray.
In a large skillet over medium-high heat, stir together the tomato sauce, water, and hot pepper sauce. Bring it to a boil, then lower the heat and let it simmer for 3 minutes. Remove the skillet from the heat and let the sauce cool slightly.
In a small skillet, sauté the onions, garlic, and green pepper in the oil over medium heat until the vegetables are softened but not browned. Stir frequently. Remove the skillet from the heat and let the veggies cool.
In a medium bowl, stir together the onion mixture, parsley, salt, pepper, chili powder, oregano, cumin, Monterey Jack cheese, and 1/2 cup of cheddar cheese.
Dip each tortilla quickly into the tomato sauce to coat both sides. Lay the tortilla on a flat surface and spread with 1 tablespoon of the refried beans.
Spoon the cheese mixture on top of the beans, dividing evenly among the 6 tortillas.
Roll the tortillas and arrange them in the prepared baking dish. Pour the remaining tomato sauce over the tortillas, and then sprinkle them with the remaining 2 tablespoons of cheddar cheese.
Cover the pan with foil and bake the enchiladas at 350 degrees for 20 minutes.
Per serving: Calories: 239; Total fat: 13g; Saturated fat: 7g; Cholesterol: 29mg; Sodium: 619mg; Carbohydrates: 21g; Fiber: 5g; Sugar: 3g; Protein: 12g.