Easy Gluten Free Enchiladas with Homemade Sauce + 7 {FREE} Gluten Free Recipe Books

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I love Mexican food! I am so happy that going gluten free didn’t prohibit me from enjoying some of my favorite dishes. 

I did, however, discover that citric acid gives me reactions similar to that of MSG (I get migraines), so I have to use a special type of tomato sauce when cooking. Most store bought tomato sauces include added salt, sometimes sugar, and almost always citric acid. This is NOT a citric acid from the tomatoes, but a synthetic citric acid that can cause reactions with individuals who are sensitive to MSG. <–That is me. 

This Gluten Free Enchilada Recipe will work for anyone who has allergies to MSG/Citric Acid.


Enchilada Sauce Ingredients:

  • 1/4 C of oil (whatever your prefer, I use vegetable oil)
  • 1/4 C of chili powder
  • 2 TBSP of brown rice flour or any other gluten free flour will work
  • 8 ounces of tomato sauce – I use POMI Strained Tomatoes. The ingredient is, get this: tomatoes! No Citric acid, salt, or anything else!
  • 1 1/2 C water
  • 1/2 tsp. salt (more or less to taste)
  • 1/4 tsp. cumin
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • dash of black pepper
  • dash of hot sauce (completely optional)

I have thrown in a can of green chilies and it was yummy, but that was before I discovered my sensitivity to citric acid.


Make a rue using the oil, brown rice flour, and the chili powder. Whisk it for about 5 minutes on medium heat to cook the flour taste out of it and release all of the oils in the chili powder. Add in the salt, cumin, onion powder, and garlic powder – whisk. Slowly add in the tomato sauce and whisk until combined, then slowly add in the water. Reduce heat and simmer on low for about 15 minutes.

Meat/Filling Options:

You have many options here. If you want simple, you can use 1 lb. of ground beef. If you want to slow cook a chicken, you could make chicken enchiladas, or if you don’t have MSG allergies like I do, you could purchase a pre-cooked rotisserie chicken and then shred it. Slow cooking a beef chuck roast is also good as you can shred it easily. For the sake of a complete recipe, I am going to tell you how I make it with ground beef. 

I use one pound of ground chuck and season it with:

  • 1/4 tsp chili powder
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • Dash of black pepper
  • Dash of coriander (optional)
  • Dash of red pepper flakes (optional)

I chop up 1 small onion and saute it with the ground beef. At this point, my sauce has simmered and is ready, so I spoon a few tablespoons into my beef as it is cooking. If you do this before it is browned, you will have a softer beef mixture. 

You will need to use  a 9×13 baking pan and 15 gluten free corn tortillas (no, not all corn torts are gluten free – I found this out the hard way!) 

Preheat your oven to 350 degrees and shred 8 ounces of cheese. I use Monterey Jack cheese, but you can use cheddar or a blend. 

Heat a bit of oil in a pan to quick-cook your corn tortillas on each side. They fold easier without cracking if you do this. You will heat about 1 minute on each side. After all of your tortillas are ready, you can move on to putting your dish together.

Ladle some sauce in the bottom of your pan, just enough to coat it. Using a separate plate/dish to roll them up, you will take one tortilla and spoon some of your ground beef onto your shell. I eyeball it, but I am guessing about 3 TBSP. You can also smear on some refried beans before you add the ground beef if you like. Roll it up tightly and put into your baking dish. You will most likely fit about nine going across and then two groups of three horizontally in the extra space.

Ladle your sauce to completely cover every surface of your enchiladas and then add in an extra spoonful for good measure. Your enchiladas soak up the sauce and make it really yummy. If you want to go all out, just dump it all on, but it will be pretty rich and saucy if you do. There is usually about 3/4 C of the sauce left that I reserve when heating up leftovers, as the next day they tend to be dry when heating up.

Cover the enchiladas with the cheese you shredded and pop it in the oven for about 30 minutes, or until the cheese starts to brown and become bubbly.

Top with your favorite toppings: lettuce, tomato, cilantro, sour cream, guacamole or eat it plain! 

This is a super simple way of making gluten free enchiladas. You can get creative and add corn, black beans, peppers, black olives, and green chilies (avoid canned if you have sensitivities to citric acid.) I normally make black beans seasoned with the same seasonings I used with the ground beef, and rice on the side since the little one doesn’t like enchiladas.

I have started a Gluten FREE Pinterest Board where I can pin recipies that I find! Click here to check it out.

I found some Gluten FREE Kindle Books on Amazon that are {currently} free:

Be sure to verify price is still $0 before you checkout. Amazon prices change without notice!

Gluten Free Cookbook for Busy People on a Budget: 50 Delicious 30-Minutes-or-Less Recipes

Gluten Free Slow Cooker: Gluten-Free Slow Cooker Cookbook: 50 Healthy Recipes + 10 Bonus Desserts

Jump Start Your Gluten-Free Diet! Living with Celiac / Coeliac Disease & Gluten Intolerance

The Gluten Free Guide: How To Lose Weight, Improve Your Skin, and Boost Your Immune System

Rice Flour Recipes – 40 Gluten Free Rice Flour Recipes For All Occasions

Gluten-Free Vegan Slow Cooker: Quick and Easy Recipes for Busy People

Gluten Free Cakes: 20 Delicious To Taste And Easy To Make Recipes

Click here to find more gluten free books!

Written by Carrie


Carrie is the owner & operator of Homeschool Giveaways. She is also the Operations Manager for Build Your Bundle – a once a year HUGE homeschooling sale. She has been homeschooling for ten years, has two girls and works side by side at home with her awesome husband. She has been saved by grace, fails daily, but continues to strive toward the prize of the high calling of being a daughter of the Most High God.

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