Gluten-Free Queso Fresco Enchiladas
Indulge in the vibrant flavors of these Gluten-Free Queso Fresco Enchiladas, a perfect combination of creamy, zesty, and savory goodness suited for anyone avoiding gluten. Made with warm corn tortillas, crumbled queso fresco cheese, and a luscious green enchilada sauce infused with aromatic garlic and onions, this recipe is a straightforward yet flavor-packed delight. The enchiladas are baked to gooey perfection and topped with fresh cilantro for a pop of color and freshness. Easy to prepare in under an hour, they’re ideal for weeknight dinners or festive gatherings. Serve them hot with optional toppings like sour cream, avocado slices, and lime wedges for a customizable finish that takes this meal to the next level. Whether you're gluten-free or just a fan of authentic Mexican-inspired cuisine, these enchiladas are sure to become a favorite!
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Recipe Information
Ingredients
- 12 pieces Gluten-free corn tortillas
- 12 ounces Queso fresco cheese
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Canned green enchilada sauce
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Sour cream (optional for serving)
- Avocado, sliced (optional for serving)
- Lime wedges (optional for serving)
Instructions
Preheat your oven to 350°F (175°C).
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Add the canned green enchilada sauce, salt, and black pepper to the skillet and bring to a simmer. Reduce heat and let it simmer for 5 minutes.
Crumble the queso fresco and set aside.
Warm the gluten-free corn tortillas in a microwave or on a skillet just until pliable to prevent cracking.
Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with a generous amount of crumbled queso fresco and a sprinkle of chopped cilantro.
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly before serving.
Serve the enchiladas hot, garnished with additional chopped cilantro, and optionally with sour cream, avocado slices, and lime wedges.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 38.8 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3096 mg | 238% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
