Most of the first Gluten-Free Trial week meals consisted of chicken or fish with vegetables. We also made tacos one night to mix things up a little, which led me to realize that there are actually a good number of Mexican food favorites that can easily be made gluten-free (if they aren’t naturally). One of my friends who has been entirely gluten-free for a couple years now sent me a Real Simple recipe for Creamy Spinach Enchiladas. I mixed up the ingredients a little and lightened up the cream sauce…but we absolutely Loved these! And they made a great lunch as leftovers the next day.
- 8-ounces frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups frozen corn, thawed
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Mozzarella cheese
- 1 4.5-ounce cans chopped green chilies
- 1 cooked chicken breast, shredded
- 1/2 cup heavy cream
- 1/2 cup sour cream (light)
- kosher salt and black pepper
- 9 6-inch corn tortillas, warmed
- Heat oven to 400° F.
- In a medium bowl, mix together the chicken, spinach, corn, 1/2 cup of the Cheddar, 1/2 cup of the Mozzarella, and 1/2 the can of chilies.
- In a separate bowl, stir together the heavy cream, sour cream, the remaining partial can of chilies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Dividing evenly, roll up the spinach mixture in the tortillas. Place seam-side down in a shallow baking dish.
- Top with the cream sauce and the remaining ½ cup of the Cheddar/Mozzarella mix.
- Cover with foil and bake until bubbling, 15 to 20 minutes.
- Uncover and bake until golden, 10 to 15 minutes more.