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This recipe for gluten free Green Enchiladas was submitted to H&H a few years ago and it’s been a staple on our dinner menu for quite a while now– the perfect weeknight meal! It’s easy to prep ahead of time and bake at the last minute or freeze for later. It also makes great leftovers (second dinner, anyone?). The meat and veggie filling can stand alone as a creamy topping for chips or you can toss it into a salad, too!
But really this recipe is meant to be eaten exactly as is. One bite and you’ll fall in love with this cheesy family favorite– that also happens to be gluten free!
Enchiladas are commonly made with corn tortillas but I hear a lot of complaints about how hard they are to work with. Plus, sometimes you just want a flaky pliable tortilla to work with. Mission Foods just came out with a new line of gluten free tortillas that are perfect for rolling. The texture is soft and pillowy and the taste is spot on.
For this recipe I used jarred Tomatillo Verde Sauce, found in the Hispanic section of our local grocery store. If you have tomatillos fresh from the garden you could whip up your own sauce as well– we just so happen to have a bunch growing at my parent’s house so I’ll be able to experiment with those and give y’all a recipe if I have success. Wish me luck!
Don’t skimp on the cheese, either. We topped our rolled enchiladas with shredded cheddar. Since our small town grocery store doesn’t carry Queso Fresco I bought some sharp white cheddar cheese curds, mmmm.
Serve finished enchiladas with Creme Fraiche and avocado, or keep it simple and eat it exactly the way it is!
PS: Want to try these tortillas out for yourself? Two lucky readers will receive a pack of Mission Foods Tortillas. To enter, simply comment on this post! (Sorry, but this one is for U.S. residents only)