Gluten Free Cheese Enchiladas

Catholic and find yourself fearing the Friday late afternoon question, “What’s for dinner?” Followed closely by an in stereo shouting of “Anything but tuna noodle casserole!”

I’ve got you covered.

This is a twist on my chicken enchiladas, made special for Vegetarians, those following Meatless Mondays, or for those of us who abstain from meat on Fridays during Lent.

Here’s What You Will Need:

12-14 Corn Tortillas (depending on your casserole dish and how chubby you make each enchilada)

2 C. Shredded Monterey Jack Cheese

1 C. Shredded Cheddar Cheese, plus 1 more cup reserved (See the Time Saver Tip)

1 Can Tomato Sauce (15 ounces)

1 Can Gluten Free Cream of Mushroom Soup (Health Valley Organic makes one)

1/4 C. Chili Powder (That’s 4 T.)

Salt, to taste

Time Saver Tip:  Buy the shredded Monterey Jack/Cheddar Blend at the store.

Preheat the oven to 350 degrees and lightly grease a large casserole dish (mine shown is 9 x 13 inches).

 

Mix up the sauce.

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Whisk together the tomato sauce, gluten free cream of mushroom soup, and chili powder.  This will make about 4 C. of sauce.

Warm up your stack of tortillas in the microwave or you can “toast” each one directly over the burner if you have a gas stove, flipping them after about 20-30 seconds (the flame makes lovely marks on the tortillas).  Either way it’s important to warm them up – about a minute in the microwave – to make them pliable so they won’t break while rolling.

Coat the bottom of the prepared casserole dish with 1/3 of the sauce mixture.  No need to go crazy measuring – just eye ball it.

Now you are ready to start assembling the enchiladas!

Working one at at time, sprinkle cheese on one end of the tortilla and roll.  Place seam side down in the prepared saucy casserole dish.  Continue until you can fit no more – you want a nice snug fit so pack them in there.  It’s as easy as one, two, three!

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Pour the remaining sauce mixture over the rolled tortillas and sprinkle with the reserved cheese.  Cover with foil and bake for 30 minutes in a preheated oven.  I recommend lightly spraying the underside of the foil with Original Pam Spray (or other gluten free non-stick spray) so that it won’t stick to the top of your tasty enchiladas.

Allow them to rest for ten minutes before serving with sour cream and avocado.

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