Gluten-Free Red Sauce Cheese Enchiladas

Why You’ll Love This Recipe

• All gluten-free ingredients, from the corn tortillas to the masa-thickened sauce.
• Layered, smoky red chile flavor without fuss—no wheat flour roux.
• Ultra-melty cheese and soft tortillas baked to bubbly perfection.
• Simple pantry staples; ready in under an hour.

Grocery List

• Produce: 1 small white onion, 3 garlic cloves, fresh cilantro, optional lime
• Dairy: 10 oz Oaxaca or Monterey Jack cheese (plus optional cotija for finishing)
• Pantry: Certified gluten-free corn tortillas, avocado oil, gluten-free broth, tomato paste, ancho chili powder, guajillo chili powder (or more ancho), smoked paprika, ground cumin, dried oregano, masa harina (gluten-free), apple cider vinegar, kosher salt

Full Ingredients

Smoky Red Enchilada Sauce (Gluten-Free)

• 1 tbsp avocado oil
• 1/2 small white onion, finely diced (about 1/2 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 tbsp ancho chili powder (certified gluten-free)
• 1 tbsp guajillo chili powder (certified gluten-free; or substitute with an additional 1 tbsp ancho)
• 1 tsp smoked paprika (gluten-free)
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano preferred)
• 2 cups gluten-free low-sodium chicken or vegetable broth
• 1 tbsp masa harina (gluten-free) whisked with 2 tbsp water to form a smooth slurry
• 1 tsp apple cider vinegar (gluten-free)
• 3/4 tsp kosher salt, plus more to taste

Enchiladas

• 8 certified gluten-free corn tortillas (6-inch)
• 10 oz shredded Oaxaca or Monterey Jack cheese, divided (8 oz for filling, 2 oz for topping)
• 1/2 small white onion, finely diced (reserve for topping)
• 1/2 cup cilantro leaves, chopped
• 1 tbsp avocado oil (for softening tortillas and greasing the dish)
• Optional: Lime wedges and a sprinkle of crumbled cotija (gluten-free) for serving

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with a thin film of avocado oil. This prevents sticking and makes cleanup easier.

Step 2: Build the smoky red sauce base

In a medium saucepan, heat 1 tbsp avocado oil over medium heat. Add 1/2 of the diced onion and cook until translucent, 3–4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add tomato paste, ancho chili powder, guajillo chili powder, smoked paprika, cumin, and oregano. Cook, stirring, for 1 minute to bloom the spices.

Step 3: Thicken and finish the sauce

Whisk in the gluten-free broth and bring to a gentle simmer. Cook for 5 minutes. Whisk the masa harina with 2 tbsp water to make a smooth slurry, then whisk it into the sauce. Simmer another 3–4 minutes until the sauce is glossy and lightly thickened (it should coat the back of a spoon). Stir in apple cider vinegar and 3/4 tsp salt. Taste and adjust seasoning. Keep warm over low heat.

Step 4: Soften the tortillas

Heat a dry or lightly oiled skillet over medium heat. Working one at a time, warm each corn tortilla for about 10 seconds per side until pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm and prevent cracking.

Step 5: Fill and roll

Spread 1/2 cup of the warm red sauce over the bottom of the prepared baking dish. Place a tortilla on your work surface, add about 2 tablespoons of shredded cheese (roughly 1 oz) in a line down the center, then roll it snugly. Set it seam-side down in the dish. Repeat with remaining tortillas and filling.

Step 6: Sauce, top, and bake

Pour the remaining sauce evenly over the enchiladas, making sure all edges are coated so they do not dry out. Sprinkle the remaining 2 oz cheese over the top. Bake uncovered for 15 minutes, until the sauce is bubbling and the cheese is melted. For lightly browned spots, broil 1–2 minutes, watching closely.

Step 7: Garnish and serve

Let the enchiladas rest for 5 minutes to set. Top with the remaining diced white onion and the chopped cilantro. Serve hot, with lime wedges if you like.

Pro Tips

• Warm, pliable tortillas are key—heat briefly and keep covered so they do not crack during rolling.
• Masa harina adds body and classic corn flavor to the sauce while keeping it 100% gluten-free.
• If your chili powders are very fresh and potent, start with slightly less and adjust to taste.
• For extra saucy enchiladas, make 1.5x the sauce; they will be luxurious and harder to overbake.
• Broil briefly at the end for those irresistible browned, bubbly cheese spots.

Variations

• Classic dried-chile sauce: Simmer 4 dried guajillo and 2 dried ancho chiles (stemmed and seeded) in hot water 15 minutes, blend with sautéed onion/garlic, broth, and seasonings; finish with masa slurry. Strain if you like an ultra-smooth texture.
• Cheese blend: Mix Oaxaca with Monterey Jack or Chihuahua for melt, and finish with a dusting of cotija for a salty pop.
• Bean and cheese: Add 1 cup seasoned black beans (gluten-free) to the filling for extra protein and fiber.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 12–15 minutes, or microwave until hot. Freeze baked or unbaked enchiladas for up to 3 months; thaw overnight in the fridge before reheating. Make the sauce up to 1 week ahead and refrigerate; warm before assembling. If the sauce thickens in the fridge, whisk in a splash of broth to loosen.

Nutrition (per serving)

Approximate values for 1 serving (2 enchiladas): 430 calories, 24 g fat (11 g saturated), 35 g carbohydrates, 5 g fiber, 20 g protein, 890 mg sodium.