• 12 gluten-free corn tortillas
  • 2, 15oz. cans gluten-free red enchilada sauce
  • 16oz. can of refriend beans, heated (optional)
  • 4 cups cooked chicken, chopped
  • 2-4 cups of shredded chedder cheese (or dairy-free cheese or cheese of choice)


  1. Make sure you have all your ingredients ready to assemble.
  2. Pre-heat your oven to 375F and spray a large baking pan with oil. You can use your oil of choice. This helps prevent sticking.
  3. If you use the Don Poncho corn tortillas you wont need to heat your tortillas. If you use a firmer brand, heat them in stacks of 6 in the microwave with a damp paper towel over them for 30 seconds. This will help them become more pliable for rolling.
  4. Pour some enchilada sauce onto a plate or pie plate and dip your tortilla into it. Flip it to coat the other side.
  5. Add a spoonful of refried beans (optional) to the center and spread it.
  6. Add a heaping spoonful of cooked chicken and then top with shredded cheese.
  7. Carefully roll the tortilla from one side and then place it into your pan. The tortilla may break a little. That's okay, your going to cover it with more enchilada sauce and cheese. No one will notice.
  8. Once you have all your enchiladas rolled and tucked into your pan, drizzle more enchilada sauce over the top and then top with shredded cheese.
  9. Depending on how full you stuff your enchiladas you make end up with leftover ingredients.
  10. Bake in the oven for 20-25 minutes or until the centers are heated and the cheese is melted.
  11. Serve hot.

This article adapted from this site