Allergy Friendly and Gluten Free Enchiladas Recipe

Allergy Friendly Gluten Free Enchiladas Recipes

Gluten Free, Dairy Free, Soy Free, Vegan Option Recipes for Enchiladas Verdes, Red Enchiladas, and Enchilada Burrito Bowls

Both of our favorite cuisines would probably have to be Mexican food 🇲🇽. We’ve lived in multiple states along the border and have traveled numerous times down to Mexico so we’ve had the chance to taste many of the wonderful flavors Mexican food offers. We were kind of bummed though when we learned about our allergies thinking we wouldn’t be able to eat our favorite food anymore, but luckily we’ve found a few ways to make our own versions of our favorite dishes including various allergy friendly and gluten free enchiladas recipes.

In addition to attempting to recreate our favorite dishes, we also don’t want it to take too long. We get busy, and sometimes lazy, and we don’t want or feel like standing in the kitchen for hours, especially when we are traveling. So to make these recipes even better, it only takes us about 10 to 15 minutes to prepare and between 1 to 30 minutes heated up in the oven or microwave (it just depends on how long you feel like waiting, how crispy you want them, and what equipment you have available).

All of these gluten free enchiladas recipes taste great and can easily be made while out traveling in a hotel with a kitchen or an Airbnb/VRBO. Some of the recipes are best with an oven, but they can all definitely still be done with just a microwave. All of the ingredients can usually be found at any health food store or maybe even a regular grocery store here in the United States.

Keep reading for our ideas on quick and easy Enchiladas Verdes, Red Enchiladas, and Enchilada Burrito Bowls.

*When we are at home we make as much of our own food as possible, avoiding packaged or processed items, but when we are traveling we can’t always do that. We try to remain as healthy as possible with these recipes while not stressing over every detail. It’s important for us to stay healthy, but it’s also important for us to continue to live and enjoy traveling.


Gluten Free Enchiladas Recipes
3 Red Enchiladas with Chicken and Mushrooms

Enchiladas Verdes and Red Enchiladas

These enchiladas can be customized any way you want and they can be made entirely Vegan if you desire. The way we tend to make them, they are always gluten free, dairy free, and soy free. If you are filling the enchiladas with some vegetables, they may take just a little bit longer to prepare, but it should still be a fairly quick and easy recipe to make.

Enchiladas Verdes

Ingredients

  • Siete Cassava Flour Tortillas
  • Siete Enchilada Sauce
  • Miyoko’s Mozzarella Cheese
  • Enchilada Filling Options: Whole Foods Organic Rotisserie Chicken; Vegetables; Beans (we love Fillo’s Puerto Rican Beans); pretty much anything you like inside Enchiladas
  • Toppings: Avocado; Cilantro; More Cheese; Forager Sour Cream or Plain Yogurt

Directions

  • Heat the Green Enchilada sauce (either on the stove or in the microwave) until it is nice and hot and starts to bubble. If you’re adding the Forager Sour Cream or Yogurt to the sauce, put it in now so that it melts and mixes in with the sauce.
  • Prepare your desired Enchilada Fillings (shred the chicken, heat the beans, sauté the vegetables, shred the cheese).
  • Heat the Tortillas (see tips below for the best way to heat them up) and fill with your choice of filling, cheese, and a little bit of sauce.
  • Roll each filled tortilla and place it in a Flat Bowl, Plate, Glass Pan, or whatever you have available (the best option would be a glass pan).
  • Pour the rest of the hot enchilada sauce on top of the enchiladas as soon as possible to keep the tortillas warm and soft.
  • Add some shredded cheese on top and heat the enchiladas either in the oven or microwave to your liking.
  • Add some fresh Avocado, more Cheese, Sour Cream or Yogurt, or Cilantro on top of the enchiladas and enjoy!

Red Enchiladas (very similar steps as the Enchiladas Verdes)

Red enchiladas with chicken and mushrooms

Ingredients

  • Siete Cassava Flour Tortillas
  • Siete Enchilada Sauce
  • Miyoko’s Mozzarella Cheese
  • Enchilada Filling Options: Whole Foods Organic Cooked Chicken; Vegetables (we used Mushrooms and Zucchini and it was so good!); Beans (we love Fillo’s Puerto Rican Beans); anything else you’d like inside
  • Toppings: Avocado; Cilantro; More Cheese; Forager Sour Cream or Plain Yogurt

Directions

  • Heat up the Red Enchilada sauce (on the stove or in the microwave) until it is hot and starts to bubble. If you want to add the Sour Cream or the Yogurt to the sauce, put it in now so it melts and mixes with the sauce.
  • Prepare your fillings; our recommend fillings for these red enchiladas include shredded chicken and vegetables. We used Mushrooms and Zucchini and they were great. Heat up some olive oil, avocado oil, or butter (Miyoko’s Vegan Butter), cook the vegetables to your liking with some salt, pepper, and garlic.
  • Heat the tortillas (see the tip below for the best way to heat the tortillas) and fill with your choice of filling, cheese, and a little bit of sauce.
  • Roll each filled tortilla and place them in a Flat Bowl, Plate, Glass Pan, or whatever you have available (the best option would be a glass pan).
  • Pour the rest of the enchilada sauce on top of the enchiladas as soon as possible to keep the tortillas warm and soft.
  • Add some more shredded cheese on top and heat either in the oven or microwave to your liking (350 degrees is good).
  • Add some fresh Avocado, some more Cheese, Sour Cream, or chopped Cilantro on top of the enchiladas and enjoy!
enchiladas verdes

Tips for the Enchilada Recipes

  • Heat no more than 2 tortillas at a time for about 30 to 35 seconds in the microwave and immediately fill them with the hot fillings to keep the tortillas soft and flexible.
  • If you want the sauce to be a little bit creamier, add some Forager Unsweetened Plain Cashewmilk Yogurt (tastes very similar to the sour cream) or Forager Sour Cream while the sauce is heating on the stove or in the microwave.
  • If you don’t have a cheese shredder, you can use one of the pre shredded cheeses from Miyoko’s Creamery, we just prefer the Mozzarella because there are no “natural flavors” listed in the ingredients.
  • Add a few spoonfuls of sauce inside the tortilla before you roll it, to add more flavor and to keep the tortillas soft.
  • If you have an oven, put the finished enchiladas in for about 15 or 20 minutes to melt the cheese on top and to get them a little crispy and crunchy (we like the outer edges of the tortillas to get almost a little burnt).

Storing the Leftovers

The amount of enchiladas these recipes can make depends on how saucy you like them and how full you like them. We typically get anywhere from 6 to 10 enchiladas out of this, and eat 2 or 3 at a time.

You can store the leftovers in the fridge and they are just as good heated up the next day. We usually don’t eat leftovers past a day or two but depending on what you put in them (chicken or vegetables) they could last a little longer in the fridge.


Enchiladas Recipe for Burrito Bowl

Enchilada Burrito Bowl
Enchiladas Verdes Burrito Bowl

The Enchilada Burrito Bowl is pretty close to the same thing as the Gluten Free Enchiladas Recipes, but it takes out the step of Tortillas and Oven Baking. These are especially good if you are traveling or if you don’t feel like standing in the kitchen for longer than 10 minutes.

Our typical vegan enchilada burrito bowl ingredients include: Rice (brown rice at home, precooked jasmine rice when traveling), Beans (we love the Fillo’s Puerto Rican Beans for traveling, or making our own at home), Siete Green or Red Enchilada sauce, Miyoko’s Mozzarella Cheese (or homemade vegan cheese), and Avocado.

Directions

– Either Cook your rice, or heat up the Organic White Jasmine rice according to the instructions on the back.

– Stir in some red or green Siete sauce in the rice until it is well mixed.

– Heat your beans, shred the cheese, cut the avocado, and prepare any other desired ingredients and then enjoy!

With the precooked rice, it should only take about 5-10 minutes to prepare, which makes this such a great recipe for traveling. 🌍


Getting the Ingredients

All of the ingredients should be available at any health food store or possibly regular grocery store anywhere in the United States. We generally get everything from Whole Foods but some others also carry some of the ingredients. If you don’t want to risk waiting until you get to wherever you are traveling to find some of the ingredients, you can take some of them with you.

The Siete Enchilada sauce jars are glass and they are over 3oz, so if you are flying you’ll have put it in your checked bag but you might want to bubble wrap it or cushion it really well. For all of the refrigerated items, according to the TSA, you are allowed to bring “frozen liquid items and gel packs… through the checkpoint as long as they are frozen solid when presented for screening”. So theoretically you should be able to bring a lunchbox with the refrigerated items and ice packs, or you could bring a couple of empty ziplock bags and ask a restaurant in the airport to fill them with ice once you get through security.


We still occasionally miss the yummy flavors of authentic enchiladas verdes from Mexico (with real cheese 🧀), but these gluten free enchiladas recipes really get us pretty close to satisfying that craving, and we never feel bad after eating them. For the Enchiladas Verdes, we have tested making our own tomatillo green sauce and although it is still fairly easy to make, the Siete Enchilada Sauce tastes just as good and makes this that much faster of a recipe. Let us know if you try it out or have other ideas on what to fill the enchiladas with!

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