Gluten-Free Queso Fresco Enchiladas

Elevate your weeknight dinner game with these Gluten-Free Queso Fresco Enchiladas—an irresistible blend of creamy, zesty, and perfectly satisfying flavors. This recipe features tender gluten-free corn tortillas stuffed with crumbled queso fresco, rolled tightly, and smothered in a savory green enchilada sauce infused with aromatic onion, garlic, and fresh cilantro. Baked to bubbly perfection in just 30 minutes, these enchiladas are a stress-free yet impressive meal that’s perfect for gluten-free diets. Serve them hot and garnish with sour cream, avocado slices, and a squeeze of lime for a vibrant, customizable finish. Whether you’re hosting a Tex-Mex night or craving comfort food with a twist, these enchiladas are sure to delight every palate.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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
• 0 Sour cream (optional for serving)
• 0 Avocado, sliced (optional for serving)
• 0 Lime wedges (optional for serving)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.

Step 4

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.

Step 5

Crumble the queso fresco and set aside.

Step 6

Warm the gluten-free corn tortillas in a microwave or on a skillet just until pliable to prevent cracking.

Step 7

Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 8

Fill each tortilla with a generous amount of crumbled queso fresco and a sprinkle of chopped cilantro.

Step 9

Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 10

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

Step 11

Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes.

Step 12

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let the enchiladas cool slightly before serving.

Step 14

Serve the enchiladas hot, garnished with additional chopped cilantro, and optionally with sour cream, avocado slices, and lime wedges.

Nutrition Facts

Serving size	(1718.3g)

Amount per serving	% Daily Value*
Calories	3033.1

Total Fat 141.7g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 258.0mg	0%
Sodium 5915.5mg	0%
Total Carbohydrate 365.1g	0%
Dietary Fiber 51.1g	0%
Total Sugars 38.8g
Protein 105.7g	0%

Vitamin D 0IU	0%
Calcium 3095.7mg	0%
Iron 11.1mg	0%
Potassium 1979.1mg	0%

*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.

Source of Calories

Fat: 40.4%

Protein: 13.4%

Carbs: 46.2%