Fire Mountain Enchiladas

Working from home, I got tired of the same boring lunch rotation until I discovered these enchiladas could be prepped ahead and baked whenever I needed comfort food. The name comes from my spice-loving neighbor who said the red sauce was ‘like a volcano of flavor in the best way.’ Using corn tortillas makes them naturally gluten-free, and the filling is so satisfying that even my most skeptical coworkers (yes, I brought these to the office potluck) went back for seconds. Now they’re my secret weapon for impressing anyone who thinks gluten-free means flavorless.

Ingredients

• 12 corn tortillas
• 3 cups cooked chicken, shredded
• 1 can (4 oz) diced green chiles
• 1/2 cup diced onion
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups shredded Mexican cheese blend, divided
• 1/4 cup fresh cilantro, chopped

For the Red Enchilada Sauce:

• 2 tbsp olive oil
• 2 tbsp gluten-free all-purpose flour blend
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/4 tsp oregano
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Make the Sauce: Heat oil in saucepan over medium heat. Whisk in flour and cook 1 minute. Add spices and cook 30 seconds until fragrant. Gradually whisk in broth and tomato paste. Simmer 10 minutes until thickened. Season with salt and pepper.
2. Prep the Filling: In bowl, combine shredded chicken, green chiles, onion, cumin, chili powder, 1/2 cup cheese, and cilantro. Mix well.
3. Warm Tortillas: Wrap tortillas in damp paper towels and microwave 30 seconds to soften. This prevents tearing during rolling.
4. Assemble: Preheat oven to 375°F. Spread 1/2 cup sauce in 9×13 baking dish. Place 1/4 cup filling down center of each tortilla, roll tightly, and place seam-side down in dish.
5. Top and Bake: Pour remaining sauce over enchiladas, sprinkle with remaining 1 1/2 cups cheese. Cover with foil and bake 20 minutes. Remove foil and bake 5 more minutes until bubbly.
6. Finish Strong: Let rest 5 minutes before serving. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice.

Tips

• Make-ahead friendly – assemble up to 24 hours before baking
• Rotisserie chicken is perfect for this recipe to save time
• For extra heat, add a diced jalapeño to the filling
• Leftover enchiladas reheat beautifully in the microwave for quick lunches

🍽️ Love this recipe? Try our Fully Loaded Fiesta Baked Potatoes for a perfect pairing, or check out Almond Flour Tortillas — for a similar vibe.