Homemade Enchiladas – Dairy, Soy and Gluten Free

A search for store bought enchilada sauce left me empty handed; they all contained soy. Out of desperation, I turned to my favorite site, food.com, and found the recipe, Homemade Enchilada Sauce. (I raved about this on Facebook a few weeks ago.) Since discovering this sauce, enchiladas have become a weekly staple in our meal rotation. I can’t get enough of these, and neither can my son.

We have tried several different fillings including:

  • browned ground beef mixed with salsa until wet,
  • shredded, cooked chicken mixed with salsa,
  • refried beans, and
  • refried beans and the beef or chicken and salsa mixture.

All were delicious.

To prepare, simply

  1. make the enchilada sauce,
  2. spray the bottom of a 9 x 13 pan,
  3. put some of the enchilada sauce on the bottom of the pan,
  4. warm your corn tortillas by wrapping in a wet paper towel and microwaving for 45 seconds,
  5. fill the tortillas with your filling of choice and
  6. pour the remaining sauce over the top.
  7. Bake at 400 degrees for 15 minutes.


(Excellent sides are lettuce, tomatoes, and homemade Simple Island Guacamole.)


  1. Connie Narr says:

    Thank You for doing Freezer Glutin Free recipes.
    I am doing low carb recipes, but it won’t be hard to adjust to low carb by using another thickener.
    I have just received a great new book (Low-Carbing Among Friends) Vol 1, by 5 different experts. Best cookbook I have. You can get it at Amazon. I don’t remember the price.
    I will be watching your blog more closely.
    I so much want to learn to do the freezer cooking. I have never started freezing ahead yet.

    • Melissa says:

      If you are intimidated by freezer cooking, just double a recipe that you make and put it in the freezer. That is the simplest way to start. Do this for a few weeks, and you will have several meals at your disposal.

  2. What a great idea using salsa for the insides – I have just made 6 jars and was wondering what to use some of it for (the rest gets scoffed with tortilla chips and veggies)

    I spy a dish that is going on our menu plan next week

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