How to Make a Quick Gluten Free Enchilada

Find yourself facing lunch with no gluten free bread for a sandwich? If you keep a stash of corn tortillas on hand, it's possible to create a great hot enchilada in the microwave that's quick, easy and totally gluten free.

Difficulty: Easy

Instructions

Things You'll Need:

• corn tortilla
• sour cream, non-fat or imitation preferred
• your choice: refried beans, black beans with frozen spinach, cooked chicken, left-over steak
• cumin
• chili powder
• grated cheddar cheese
• salsa

1. 
    
   Heat tortilla in microwave.

   Heat the tortilla in the microwave under a paper towel for 30 seconds to soften it.

2. 
    
   Add a spoonful of sour cream.

   Swipe a spoonful of sour cream down the middle of the tortilla.

3. 
    
   Make bean filling of your choice.

   Add the filling of your choice on top of the sour cream: A large spoonful of warmed refried beans, or black beans heated with a quarter cup of frozen spinach, or a mixture of cooked chicken and beans, or left-over strips of steak, peppers and onion. The choice is up to you, and a great way to use left-overs. Season your filling with a dash of cumin and chili powder.

4. 
    
   Shred some cheese for topping.

   Wrap the tortilla around the sour cream and filling. Place lapped side down on a microwaveable plate. Cover the tortilla generously with your choice of salsa. Sprinkle shredded cheese over that. Cook in the microwave until the cheese is bubbly, usually 1 ½ - 2 minutes depending on your microwave.

5. 
    
   Serve with chips or other sides.

   Remove from microwave and serve with your choice of more salsa, sour cream, guacamole, and tortilla chips.

Tips & Warnings

• Heat the filling on the stove a bit before assembling the enchilada.
• Heating the corn tortilla before working with it helps prevent breaking.